Cherry Jam Crostata

This tart would be just as delicious with any other choice of jam.

Recipe by Francesca and Margherita Padovani

June 2009


  • 2 cups all purpose flour
  • 4 1/2 tablespoons sugar
  • 3/4 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons (or more) cold water
  • 1 1/2 cups cherry jam
  • 1 teaspoon finely grated lemon peel
  • 1/2 teaspoon almond extract
  • Powdered sugar


  • Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add egg, egg yolk, and 2 tablespoons water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Wrap and chill at least 1 hour and up to 1 day.
  • Roll out larger dough piece on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold in overhang and press, forming double-thick sides. Roll out smaller dough piece on sheet of floured parchment paper to 10-inch round. Cut round into 1/2-inch-wide strips. Chill strips on parchment.
  • Preheat oven to 375°F. Stir jam, lemon peel, and almond extract in small bowl to blend. Spoon filling into crust in pan. Arrange pastry strips atop filling in lattice pattern, spacing 1 to 1 1/2 inches apart. Seal strips to crust edge and trim ends.
  • Bake tart until crust is golden and filling bubbles thickly, about 55 minutes. Cool tart in pan. Push up pan bottom, releasing tart. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
  • Dust tart with powdered sugar.