Crostata di Marmellata

Raspberry Jam Crostata

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Crostata di Marmellata


Units Scale


  • 2 cups splet flour (for gluten-free alternative use 2- 1/2 cups oat flour)
  • 1/2 cup superfine white sugar (or powdered sugar)
  • 8 tablespoons chilled butter, chopped into pieces
  • 1 egg plus 1 yolk, beaten
  • pinch of salt
  • zest of 1 lemon

Raspberry Jam

  • 1pint raspberries washed
  • 12 tablespoons honey
  • 1/2 teaspoon vanilla
  • 3 tablespoons chia seeds
  • pinch salt


  1. Mix the chia jam together and place it in the fridge for at least 2-3 hours to set into a jam consistency.
  2. next make the dough by whisking the flour, sugar, and salt together.
  3. then add the butter chunks into the flour mixture and press the mutter into the dough with your hands until it breaks up into tiny pieces.
  4. Nest fold in the egg mixture (save the white for brushing on top of the pastry for a shiny crust) and lemon zest until a ball of dough begins to form
  5. Press the dough ball into a disk on a piece of plastic wrap, cover, and set in the fridge to chill for at least an hour.
  6. Preheat the oven to 350.
  7. Section off 1/3 of the dough for the top.
  8. Roll out the larger portion of dough to about 1/4 inch thick and line the pie dish with the dough
  9. Prick the dough with a fork all over and pop into the oven for just 6-8 minutes or until it’s just started to turn barely golden
  10. Roll out the remaining dough and cut 1-2 inch thick strips for the lattice top.
  11. Fill the dish with raspberry jam and add the crisis cross lattice strips over top. Brush with the leftover egg white for a shiny top.
  12. Bake for about 20 minutes or until the pastry is golden.
  13. Let cool for about 10 minutes, sprinkle powdered sugar, and enjoy! πŸ™‚

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