Crostata di Marmellata alla Fiorentina
One of 4 entries · La Scienza in Cucina — Pellegrino Artusi
Florence, Tuscany
Florence's canonical jam tart — the simplest application of pasta frolla (Florentine sweet short pastry) filled with apricot, cherry, or fig conserva (home-made preserve). The defining Florentine technique: the lattice is made from rolled strips of the same pasta frolla, pressed onto the jam filling before baking, creating a golden, slightly crumbly lattice that contrasts with the glistening jam. The jam must be a true conserva (fruit and sugar only, no pectin) rather than a commercial jam — it maintains its fruit character through baking.
- Jam lattice tart using spiced short pastry — Austrian Linzer uses almond meal and cinnamon; Florentine crostata uses plain short pastry — both are fundamental national desserts → Linzer Torte — almond pastry with raspberry jam lattice tart Austrian
- Jam in a short pastry case — French version typically uses pâte brisée (less sweet) rather than Italian sweet pasta frolla → Tarte à la confiture — jam tart with pâte brisée and conserve French
- Small jam-filled short pastry cases — British version is individual; Florentine is a full-size tart; same conserve-in-pastry concept → Jam tart — shortcrust pastry with jam filling from British baking tradition British
Buttery crumbly pastry; concentrated fruit conserva; vanilla fragrance; golden lattice crunch; Florentine household classic
Pasta frolla: 250g flour, 125g butter, 100g sugar, 2 egg yolks, lemon zest, vanilla — rested cold 1 hour before rolling Base rolled to 3mm; line a buttered tart tin; press down and up the sides; blind-bake 10 min at 170°C Fill with conserva to within 5mm of the edge — enough to be visible through the lattice but not overflow Lattice: roll remaining pastry, cut into 1.5cm strips; lay in a diagonal pattern; press edges to seal Bake at 170°C 25–30 min until the lattice is pale gold and the jam bubbles slightly at the edges
{"The pasta frolla improves with 2+ hours resting in the fridge — the butter solidifies and the pastry becomes easier to roll without shrinking","Egg-washing the lattice before baking gives a shinier, more golden result — a beaten yolk with a drop of milk","Apricot conserva is the most classic Florentine filling; fig or cherry are regional variations equally valid","The tart is excellent next-day — the jam softens the lattice slightly and the flavours integrate"}
Commercial jam — the high water content makes it bubble aggressively and thin during baking; home-made conserva is denser and holds through baking Not blind-baking the base — the bottom crust remains raw under the wet jam; even 10 min pre-baking prevents this Lattice strips too thin (under 1cm) — they break and collapse during baking; 1.5cm is the structural minimum Baking at high temperature — the pastry edge and lattice burn before the jam caramelises correctly; 170°C for longer is better than 200°C briefly
La Scienza in Cucina — Pellegrino Artusi
Common Questions
Why does Crostata di Marmellata alla Fiorentina taste the way it does?
Buttery crumbly pastry; concentrated fruit conserva; vanilla fragrance; golden lattice crunch; Florentine household classic
What are common mistakes when making Crostata di Marmellata alla Fiorentina?
Commercial jam — the high water content makes it bubble aggressively and thin during baking; home-made conserva is denser and holds through baking Not blind-baking the base — the bottom crust remains raw under the wet jam; even 10 min pre-baking prevents this Lattice strips too thin (under 1cm) — they break and collapse during baking; 1.5cm is the structural minimum Baking at high temperature — the pastry edge and lattice burn before the jam caramelises correctly; 170°C for longer is better than 200°C briefly
What dishes are similar to Crostata di Marmellata alla Fiorentina?
Linzer Torte — almond pastry with raspberry jam lattice tart, Tarte à la confiture — jam tart with pâte brisée and conserve, Jam tart — shortcrust pastry with jam filling from British baking tradition