Ohhh yesโItalian Cream and Jam Tart (aka Crostata con Crema e Marmellata) is pure old-world comfort ๐ฎ๐นโจ
Buttery crust, silky pastry cream, and sweet-tart jamโฆ simple, elegant, unforgettable.
Italian Cream and Jam Tart
Ingredients
Pasta Frolla (Italian Shortcrust)
-
2ยฝ cups all-purpose flour
-
ยพ cup granulated sugar
-
ยฝ tsp salt
-
Zest of 1 lemon (classic and worth it)
-
ยพ cup cold unsalted butter, cubed
-
2 large eggs
Pastry Cream (Crema Pasticcera)
-
2 cups whole milk
-
ยฝ cup granulated sugar
-
4 large egg yolks
-
ยผ cup cornstarch
-
1 tsp vanilla extract
Jam Layer
-
ยฝโยพ cup jam
(apricot, raspberry, or strawberry are traditional)
Instructions
1. Make the dough
-
In a bowl, mix flour, sugar, salt, and lemon zest.
-
Cut in butter until crumbly.
-
Add eggs and mix just until a dough forms.
-
Shape into a disk, wrap, and refrigerate 30 minutes.
2. Make the pastry cream
-
Heat milk until just steaming.
-
Whisk sugar, yolks, and cornstarch until smooth.
-
Slowly whisk hot milk into egg mixture.
-
Return to saucepan and cook, whisking, until thick.
-
Remove from heat, stir in vanilla.
-
Cover with plastic wrap touching the surface and cool.
3. Assemble the tart
-
Preheat oven to 350ยฐF (175ยฐC).
-
Roll out โ of the dough and press into a 9-inch tart pan.
-
Spread an even layer of pastry cream.
-
Spoon jam gently over the cream (donโt mix).
-
Roll remaining dough and cut strips for a lattice top.
4. Bake
-
Bake 40โ45 minutes until golden.
-
Cool completely before slicing (important!).
Tips from Italian Nonna Energy ๐ฎ๐น
-
Apricot jam is the most traditional
-
Donโt overwork the doughโtender > perfect
-
This tart tastes even better the next day
-
Dust lightly with powdered sugar before serving
Storage
-
Refrigerate up to 3 days
-
Bring to room temp before serving for best flavor
If you want, I can give you:
-
a Nutella + cream version
-
a ricotta cream variation
-
or the exact bakery-style ratios used in Italy