How to Make Raspberry Jam Crostata at Home

Raspberry Jam Crostata is a classic Italian dessert that combines a tender, buttery pastry with the bright sweetness of raspberry jam. Known in Italy simply as a “crostata,” this rustic tart features a crisp yet delicate crust made from simple ingredients like flour, butter, sugar, and eggs. The dough is pressed into a tart pan and generously filled with smooth raspberry jam, then topped with strips of pastry arranged in a charming lattice pattern. As it bakes, the crust turns golden and slightly crumbly, while the jam becomes warm and glossy, creating a beautiful contrast of texture and flavor. The balance between the rich pastry and the sweet-tart raspberry filling makes every bite satisfying without being overly heavy.

What makes Raspberry Jam Crostata especially appealing is its simplicity and versatility. It can be served as a dessert after dinner, enjoyed with afternoon coffee, or even offered as a sweet breakfast treat. The recipe is approachable for beginner bakers, yet elegant enough to impress guests during holidays or special gatherings. While raspberry jam is a popular choice for its vibrant flavor, the crostata can easily be customized with other fruit preserves or even homemade jam for a more personal touch. Served at room temperature, it pairs wonderfully with a dusting of powdered sugar or a spoonful of whipped cream. 

Raspberry Jam Crostata Recipe by Best Ever Desserts

Ingredients: serve 12
½ cup seedless raspberry jam
1 teaspoon fresh lemon juice
¾ teaspoon almond extract
Pastry dough for double crust (search the recipe)
3 tablespoons low fat(1%) milk
2 tablespoon sugar
1 tablespoon sliced unblanched almond

Procedures: Preheat the oven to 425oF

To make the filling combine the jam, lemon juice, and almond extract in a small bowl; set aside.

On a lightly floured surface, roll out 1 disk of the dough to a 12 inch round; ease into a 9 inch remove bottom tart pan, pressing the dough against the side of the pan. Trim the edge, leaving a ½ inch overhang; crimp the edge. Roll out the remaining disk of dough to an 11 inch square; cut into 1 inch wide strips.

Spread the jam mixture evenly in the tart shell. Place half of the strips over the jam, spacing them evenly. Place the remaining strips on top, at a right angle to the first set of strips, to form a crisscross pattern. Trim all the strips and press them against the inside of the shell.

Brush the dough strips and dough rim with the milk; sprinkle with the sugar and almonds. Bake until the crust is browned and the jam is slightly bubbly, about 35 minutes. Let cool completely on a rack. End.