Favorite Jam Crostata

Recipe from “Preserving Italy” by Domenica Marchetti

This is the perfect recipe if you have extra jam you need to use by the end of the year. Every season I make a TON of jam. My garden has quite a bit of blackberries, and for this particular crostata I used my Blackberry Earl Grey Jam.


3 Cups Unbleached all – purpose flour
1 Cup confectioners sugar (plus more for dusting the crostata)
Finely Grated Zest of 1 Orange
Finely Grated Zest of 1 Lemon
1/4 tsp Fine Salt
2 sticks Cold Unsalted butter, cut into 1/2 inch pieces
1 large egg
2 large egg yolks
1 1/2 – 2 Cups of any Jam you want to fill your crostata. Search your pantry and see what needs to be used. Really, all Jams belong!


  1. Combine Sugar, zest, salt into a food processor. Process briefly to combine.
  2. Distribute butter pieces around bowl and process until mixture is crumbly.
  3. Add Eggs and Yolk and process until the dough begins comes together. (Don’t over do it.)
  4. Turn dough onto lightly floured surface and pat into a disk.
  5. Wrap in plastic and refrigerate until well chilled, about an hour.
  6. Preheat oven to 350 degrees.
  7. Remove dough from fridge and wrapping, cut it into 2 pieces – one slightly larger than the other.
  8. Roll larger half into 11-12 inch round, wrap around rolling pin and drape it into well greased/ buttered cast iron skillet. (Pam works too).
  9. Gently press into the skillet.
  10. Spoon the Jam onto the dough, spreading it evenly & smoothing with the back of the spoon.
  11. Roll remaining dough & cut into 3/4 inch strips, for a lattice OR try using a cookie cutter to cut out shapes!
  12. Bake until slightly golden, let cool until at room temperature and dust with powdered sugar!