Italian Jam Crostata

It’s been another two weeks, I must admit I am missing the beat with baking on the weekends but I guess my thighs and hips are thankful for it a haha

With my Italian Club at university we’ve been planning to do an authentic Italian Picnic on campus grounds, and of course what kind of meal is it if there is no desserts?? 🙂


500 gr plain flour

250 gr sugar

1tsp baking powder

2 eggs + 1 yolk

180 gr butter (cut in pieces)

1 tsp milk (is the last ingredient you add just to help combine all the ingredients when kneading)

1 jar of jam (whichever you like for these I got, apricot, blackberry and raspberry)

Put all the ingredients on a kitchen counter and start working it with your hands till they are all evenly combined, it might take a while depending on how soft the butter is. Once you manage to make a ball out of the dough, wrap it in cling film and place it in the fridge for 30 mins.


Turn the oven on at 180°

Put a sheet of parchment in a cake tray (usually it’s a round one but as there are many people attending a square one was a better option, however the taste remains the same no matter what shape 😉 )

Sift some flour on the working bench and start kneading the dough so that it softens and it’s easy to work.

With a rolling pin start flattening the dough, when you reach the size you need place it in the tray and cut off the excess.

Now it’s time to spread the jam in the dough! Don’t be shy and use as much as you like


Next, you will have some leftover dough, so roll that out again and cut some strips to place on top of the jam. You can decide what pattern to make, I kept it simple and made some squares 🙂


Put the crostata in the oven for approx 35 mins.

Note that when you take it out the jam will be LAVA hot and it will still be liquid, but it will set once the cake has cooled down.

And voilà. You have your crostate ready to go and eat. They are amazing for breakfast”


Ciao for now! xox

2 thoughts on “Italian Jam Crostata

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