Sweet Starts in the Italian Alps: An Easy Italian Jam Tart Recipe

Ah, the Italian Alps! Fresh mountain air, breathtaking scenery, and…delicious pastries? Absolutely! During a recent ski trip to Bormio, a charming town nestled in the heart of the Italian Alps, we had the pleasure of staying at the Eden Hotel. Every morning, we were greeted by a breakfast spread fit for royalty, and one particular item stole the show: the Italian Jam Tart, also known as Crostata.

These delightful tarts, each boasting a different vibrant jam filling, were a wonderful way to start each day. From the classic apricot to the sweet and tart blueberry, and even a decadent chocolate Nutella option, there was something for every taste bud. We simply couldn’t resist indulging in these little bites of heaven every morning, and knew we had to recreate them at home.

So, if you’re looking to bring a taste of the Italian Alps to your kitchen, or simply seeking an easy Italian jam tart recipe, look no further! This recipe is perfect for beginner bakers and experienced pastry chefs alike.

The Secret Lies in the Crust: Mastering the Italian Jam Tart

The foundation of any good jam tart lies in its crust. In Italy, they use a special type of dough called Pasta Frolla, which translates to “shortbread dough.” This simple dough is incredibly versatile and forms the base for various Italian pastries, including crostatas, biscotti, and even some savory pies.

Here’s what you’ll need for the Pasta Frolla:

2 ¼ cups all-purpose flour
⅔ cup softened butter
¾ cup powdered sugar
5 egg yolks
1 tbsp honey
1 lemon, zested
¼ tsp salt

Step-by-Step Guide to Making Perfect Pasta Frolla (Italian Jam Tart Crust):

Make the Crust: In a large Kitchen Aid mixer, combine softened butter, powdered sugar, lemon zest and honey. Mix on low speed.
In a separate bowl, whisk together egg yolks and salt. Add the egg mixture to the mixer and blend until combined. Gradually add the sifted flour and mix until just incorporated. Dough should be soft but not sticky.
Chill the Dough: Transfer dough to a lightly floured surface, shape into a brick, and wrap in plastic wrap. Refrigerate for at least overnight, or until firm.

Filling Up on Flavor: Choosing Your Perfect Jam

Classic jams: Apricot, strawberry, raspberry, or blueberry.
Tart jams: Cherry, rhubarb, or cranberry.
Unique options: Fig jam, lemon curd, and Nutella.

Remember, the best jam for your tart is the one you love the most! Just be sure to choose a jam that is thick enough to hold its shape when spread.

Assembling and Baking Your Italian Dream

Now comes the fun part: putting it all together!

What you’ll need:

Preheated oven to 350°F
Rolling pin
9-inch tart pan with removable bottom (or pie dish)
Parchment paper

Step-by-Step Guide to Assembling and Baking:

Prepare the Filling: Mix apricot jam with lemon zest in a bowl.
Assemble the Tart: Roll out the chilled dough on a floured surface to 1/8-inch thickness. Place the dough in a tart mold with removable bottom, lined with parchment paper. Spread the jam filling over the dough, leaving a 1/2-inch border around the sides for the crust.
Create the Design: Cut long strips from the leftover dough and create a lattice design or cookie cutter hearts on top of the jam. Make a long, 3/4-inch thick tube from the remaining dough and press it around the edge of the tart to form a crust.
Bake the Tart: Bake at 350°F for 30 minutes on the lower shelf, or until golden brown. Let cool completely before removing the tart ring.
Storage: The tart can be stored at room temperature in a covered cake dome for up to 2 weeks, or frozen for up to 2 months.

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