This Blueberry Jam Crostata Recipe is a delicious Italian jam tart made with a buttery shortcrust pastry and a rich blueberry jam filling. It’s simple, rustic, and beautiful at the same time, the kind of homemade dessert that looks special without being difficult to make.
Crostata is one of the most classic Italian desserts. Every family has its own version, usually made with pasta frolla and filled with jam, pastry cream, ricotta, chocolate, or fresh fruit. This version is made with blueberry jam, which gives the tart a deep, slightly tangy flavor that pairs perfectly with the sweet, crumbly pastry.
The pastry is the real secret of this crostata. Along with 00 flour, I added a small amount of almond flour. It’s not enough to turn this into an almond tart, but it makes the dough more delicate, fragrant, and wonderfully crumbly. The result is a shortcrust pastry with a texture very similar to the one you find in Italian pastry shops.
For the decoration, instead of the classic lattice top, I used small flowers and leaves made from the same dough. This gives the crostata a pretty, homemade look and makes it perfect for breakfast, an afternoon snack, or a simple dessert to serve with coffee or tea.
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Ingredients
Prep Time: 30 Min | Chilling Time: 40 Min | Cook Time: 35 Min | Servings: 8
For the Pasta Frolla (Italian Shortcrust Pastry)
- 320 g (2 ⅔ cups) Italian 00 flour or all-purpose flour
- 40 g (⅓ cup) almond flour
- 180 g (¾ cup + 1 tablespoon) unsalted butter, cold and cut into small pieces
- 140 g (about ⅔ cup) granulated sugar
- 4 egg yolks
- 1 vanilla bean, seeds only or 1 teaspoon vanilla extract
- 1 pinch of salt
For the Filling and Decoration
- 240 g (about ¾ cup) blueberry jam
- raw cane sugar, to sprinkle on top
- a little milk, for brushing the pastry decorations
Kitchen Tools You May Need
To make this blueberry jam crostata, you don’t need any special equipment, but a few simple tools will help you get a neat shape and a beautiful decoration.
24 cm / 9.5-inch tart pan with removable bottom: Use a tart pan with low sides, preferably with a removable bottom. This makes it much easier to remove the crostata once it has cooled.
Stainless steel pastry board: A stainless steel work surface is very useful when making shortcrust pastry because it helps keep the dough cool while you work it. This is especially important when the pastry contains butter, as a cool dough is easier to roll out and keeps a better texture after baking.
Rolling pin: You will need a rolling pin to roll out the pastry evenly. Try to keep the dough about 5 mm, ¼ inch thick, for both the base and the decorations.
Parchment paper: Rolling the dough between two sheets of parchment paper makes the process easier and prevents the pastry from sticking to the work surface or rolling pin. It also helps you move the dough without breaking it.
Flower and leaf-shaped cookie cutters: These small cutters are used to decorate the top of the crostata. I used leaf-shaped cutters for the border and flower-shaped cutters for the center and surface.
Pastry brush: A small pastry brush is useful for brushing the decorations with a thin layer of milk before baking. This helps the pastry turn golden and allows the raw cane sugar to stick to the surface.
How to Make Blueberry Jam Crostata
Make the Pasta Frolla
Step 1) - In a large bowl, combine the 00 flour with the almond flour. Add the sugar and mix well.
Transfer the flour and sugar mixture to a work surface. A stainless steel pastry board is very useful for this recipe because it helps keep the dough cool while you work it.
Step 2) - Add the egg yolks, a pinch of salt and the seeds from the vanilla bean. Start mixing the ingredients with your hands.
Step 3) - Add the cold butter, cut into small pieces. Work the dough quickly until the ingredients come together and you have a smooth, compact dough. Try not to knead it too much, as the heat from your hands can soften the butter and make the pastry less crumbly.
Shape the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
For more tips on how to make perfect Italian sweet shortcrust pastry, you can read my Pasta Frolla recipe.
Assemble the Crostata
Step 4) - After the resting time, divide the dough into two parts: use about two-thirds for the base and the remaining third for the decorations. Place the larger piece of dough between two sheets of parchment paper and roll it out with a rolling pin to a thickness of about 5 mm, about ¼ inch. Roll out the remaining dough in the same way. Place both sheets of dough in the coldest part of the refrigerator for about 10 minutes. The colder the dough is, the easier it will be to handle.
Step 5) - Butter and flour a 24 cm, 9.5-inch tart pan. Place the larger sheet of dough into the pan and press it gently so that it adheres well to the bottom and sides. Use your fingers to shape the excess dough around the edge, creating a thick border about 1 cm, ½ inch. Prick the bottom of the crostata all over with a fork.
Step 6) - Add the blueberry jam and spread it evenly over the pastry base. Place the tart in the refrigerator while you prepare the decorations.
Decorate and Bake
Step 7) - Take the remaining sheet of dough from the refrigerator. Using flower and leaf-shaped cookie cutters, cut out about 30 small leaves, 7 or 8 small flowers and 1 larger flower for the center. Arrange the leaves all around the edge of the crostata.
Step 8) - Place the flowers over the blueberry jam. Take a look at the step-by-step photos, as they are very helpful for decorating this crostata.
Step 9) - Brush the pastry decorations with a very thin layer of milk and sprinkle with raw cane sugar. Bake the crostata in the middle rack of a preheated conventional oven at 180°C (350°F) for about 30 to 35 minutes, until the pastry is golden on top. Remove from the oven and let the crostata cool completely before serving.
Tips for a Perfect Blueberry Jam Crostata
Keep the dough cold: This is the most important rule for a perfect crostata. Shortcrust pastry contains a good amount of butter, so if the dough becomes too warm, it will be harder to handle and the final texture will be less crumbly. Chill the dough after making it, and chill it again after rolling it out.
Do not overwork the pastry: Work the dough just until the ingredients come together. If you knead it for too long, the butter will soften and the pastry may become tough instead of delicate and crumbly.
Roll the dough between two sheets of parchment paper: This makes the pastry easier to roll out and move without breaking. It also helps you avoid adding too much extra flour, which can make the dough dry.
Choose a thick blueberry jam: Use a good-quality blueberry jam or preserves that are not too runny. A thick jam stays in place during baking and gives the crostata a better texture when sliced.
Chill the crostata before decorating and baking: Once you have filled the crostata with jam, place it in the refrigerator while you cut out the flowers and leaves. A cold base is easier to decorate and keeps its shape better in the oven.
Let it cool completely before slicing: This step is very important. The jam needs time to set and the pastry becomes more stable as it cools. If you cut the crostata while it's still warm, the filling may be too soft and the slices may break.
Can I Use Homemade or Store-Bought Blueberry Jam?
Yes, you can use either homemade blueberry jam or a good-quality store-bought blueberry jam to make this crostata.
If you use homemade jam, make sure it’s thick and not too runny. A jam that is too liquid can make the pasta frolla soggy during baking and may leak out from the edges.
Store-bought blueberry jam works perfectly as well. Choose one with a rich blueberry flavor and, if possible, a high fruit content. Avoid jams that are too sweet or too gelatinous, as they can affect the final taste and texture of the crostata.
Storage
You can store blueberry jam crostata at room temperature for 2 to 3 days, covered with plastic wrap or kept under a cake dome. Choose a cool, dry place, away from direct sunlight and heat.
Since this crostata is filled with blueberry jam and does not contain fresh cream, it does not need to be refrigerated.
You can also freeze blueberry jam crostata. Once completely cooled, cut it into slices and place them in a freezer-safe container, separating the layers with parchment paper. Freeze for up to 1 month. Thaw the slices at room temperature before serving.
More Crostata Recipes to Try
- Traditional Italian Crostata Recipe
- Fresh Cherry Crostata Recipe
- Crostata di Mandorle (Italian Almond Tart)
- Italian Chocolate Tart (Crostata al Cioccolato)
Recipe Card
Blueberry Jam Crostata Recipe
Ingredients
For the Pasta Frolla (Italian Shortcrust Pastry)
- 320 g Italian 00 flour or all-purpose flour - 2 ⅔ cups
- 40 g almond flour - ⅓ cup
- 180 g unsalted butter - ¾ cup + 1 tablespoon, cold and cut into small pieces
- 140 g granulated sugar - about ⅔ cup
- 4 egg yolks
- 1 vanilla bean - seeds only or 1 teaspoon vanilla extract
- 1 pinch salt
For the Filling and Decoration
- 240 g blueberry jam - about ¾ cup
- raw cane sugar - to sprinkle on top
- a little milk - for brushing the pastry decorations
Instructions
Make the Pasta Frolla
- In a large bowl, combine the 00 flour with the almond flour. Add the sugar and mix well.
- Transfer the flour and sugar mixture to a work surface. A stainless steel pastry board is very useful for this recipe because it helps keep the dough cool while you work it.Add the egg yolks, a pinch of salt and the seeds from the vanilla bean. Start mixing the ingredients with your hands.
- Add the cold butter, cut into small pieces. Work the dough quickly until the ingredients come together and you have a smooth, compact dough. Try not to knead it too much, as the heat from your hands can soften the butter and make the pastry less crumbly.
- Shape the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Assemble the Crostata
- After the resting time, divide the dough into two parts: use about two-thirds for the base and the remaining third for the decorations.
- Place the larger piece of dough between two sheets of parchment paper and roll it out with a rolling pin to a thickness of about 5 mm, about ¼ inch. Roll out the remaining dough in the same way.
- Place both sheets of dough in the coldest part of the refrigerator for about 10 minutes. The colder the dough is, the easier it will be to handle.
- Butter and flour a 24 cm, 9.5-inch tart pan. Place the larger sheet of dough into the pan and press it gently so that it adheres well to the bottom and sides. Use your fingers to shape the excess dough around the edge, creating a thick border about 1 cm, ½ inch.
- Prick the bottom of the crostata all over with a fork.
- Add the blueberry jam and spread it evenly over the pastry base. Place the tart in the refrigerator while you prepare the decorations.
Decorate and Bake
- Take the remaining sheet of dough from the refrigerator. Using flower and leaf-shaped cookie cutters, cut out about 30 small leaves, 7 or 8 small flowers and 1 larger flower for the center. Arrange the leaves all around the edge of the crostata.
- Place the flowers over the blueberry jam. Take a look at the step-by-step photos above, as they are very helpful for decorating this crostata.
- Brush the pastry decorations with a very thin layer of milk and sprinkle with raw cane sugar.
- Bake the crostata in the middle rack of a preheated conventional oven at 180°C (350°F) for about 30 to 35 minutes, until the pastry is golden on top.
- Remove from the oven and let the crostata cool completely before serving.
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