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Crostata di Marmellata

This gorgeous recipe is from The Everyday Cook Network by Tanya Bartolini.

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  • 2½ cups 00 flour

  • ½ cup caster sugar

  • 1 teaspoon baking powder

  • ½ cup butter, softened

  • 1 egg

  • 2 egg yolks

  • 1 cup raspberry jam


  • 1.

    Sift flour, sugar and baking powder into a large mixing bowl. Make a well in the centre and add softened butter and eggs. Using two butter knives and a cutting action, mix the wet ingredients into the dry ingredients. (It is better to use knives as hands release to much heat into the dough.) Continue blending with a cutting action until your mixture resembles coarse meal or large breadcrumbs.

  • 2.

    Tip the dough mixture onto a floured work surface and knead for 2 to 3 minutes. Form the dough into a ball, flatten slightly and then wrap in cling film. Refrigerate for 1 hour.

  • 3.

    Preheat a fan-forced oven to 180o Celsius.

  • 4.

    Roll the dough on a floured work surface, forming a rough rectangle about 1cm thick.

  • 5.

    Keep some of the dough aside to create the lattice work decoration on the top of the crostata.

  • 6.

    Using your fingers, pinch the sides of the dough to create an edge. This will hold the jam in place. Cover the dough’s base with jam.

  • 7.

    With the extra dough, roll out flat (about 1cm thick) and cut strips. Place the strips, one at a time, to create a lattice work effect on top of the crostata.

  • 8.

    Bake in oven for about 20 minutes, until the pastry is a lovely golden brown colour. Allow to cool.


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