Crostata Arlecchino, Italian Carnival Tart. Inspired by Arlecchino, the playful, multicolored character from the Commedia dell'Arte, this tart is a celebration of contrasts: buttery pastry, jewel‑toned jams, and a lattice that looks like a patchwork costume. It's simple, rustic, and irresistibly cheerful. And the best part? You can choose your favorite jams.
Carnevale
Carnival in Italy has its own magic - confetti swirling in the streets, children dressed as tiny superheroes and princesses, and that unmistakable feeling that winter is loosening its grip. In our kitchen, Carnevale always brings some deep fried or oven baked treats, like castagnole, frappe, sweet ricotta ravioli, or bignè.
This Crostata Arlecchino captures that joyful spirit, bringing its bright patches of jam and playful lattice to the celebration.
What Is Crostata Arlecchino?
Crostata is one of the most beloved Italian desserts, found in every bakery, nonna's kitchen, and family gathering. The Arlecchino version is a playful twist: instead of one jam, you divide the tart into sections and fill each with a different flavor. It's:
- Colorful
- Festive
- Perfect for kids and grown‑ups
- A great way to use up open jars of jam
- A guaranteed showstopper on your Carnival table
This tart is also wonderfully forgiving - the more rustic the lattice, the more charming it becomes.
Ingredients
For the pasta frolla (Italian shortcrust pastry)
- 240 g 00 flour (or all-purpose)
- 80 g sugar
- 100 g butter (or 80 g vegetable oil)
- the grated zest of 1 organic lemon
- 1 large egg
For the filling
- 3 different jams (about 150 g each). We used apricot, raspberry, and visciole (wild cherries).
On a clean work surface, mix flour, sugar, lemon zest. Add the cold butter (or oil) and rub it into the dry ingredients with your fingertips until you get a sandy texture. Add the egg and knead just until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 30 minutes. Use ¾ of the dough and roll it out to about 4 mm thickness. Line the tart pan with the pastry, trim the edges, and prick the bottom with a fork.
Use the remaining dough to create ropes for the lattice on top. Get the jams ready.
Using the ropes of dough, create a lattice made of intersecting lines that divide the tart into sections. Fill each section with a different jam, smoothing gently with a spoon.
You've just created a lattice work: rustic, playful, and imperfect is exactly the vibe. Bake the crostata at 350F/180C for 30-35 minutes or until nice and golden.
Serving Suggestions
This Crostata Arlecchino is wonderful:
- With a cappuccino for a festive breakfast
- As a mid‑afternoon treat with tea
- On a Carnival dessert table alongside frappe (chiacchiere) and castagnole
- Wrapped as a sweet homemade gift
The colors shine even more the next day, and the flavors meld beautifully.
A taste of childhood, a celebration of color
Every slice feels like a little celebration - bright, sweet, and full of nostalgia. Whether you're making it for Carnival or simply to bring some color into a winter day, this Crostata Arlecchino is pure joy.
If you bake it, tag us or send a photo. We love seeing your creations and the stories behind them.
PrintCrostata Arlecchino, Italian Carnival Tart
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert, tarts
- Method: Baking
- Cuisine: Italian
Ingredients
- 240 g 00 flour (or all-purpose)
- 80 g sugar
- 100 g butter (or 80 g vegetable oil)
- the grated zest of 1 organic lemon
- 1 large egg
Instructions
- On a clean work surface, or a bowl, mix flour, sugar, lemon zest. Add the cold butter (or oil) and rub it into the dry ingredients with your fingertips until you get a sandy texture. Add the egg and knead just until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (350°F). Butter and flour a 24 cm tart pan.
- Use ¾ of the dough and roll it out to about 4 mm thickness. Line the tart pan with the pastry, trim the edges, and prick the bottom with a fork.
- Use the remaining dough to create ropes for the lattice on top. Get the jams ready.
- Using the ropes of dough, create a lattice on the crust made of intersecting lines that divide the tart into sections. Fill each section with a different jam, smoothing gently with a spoon.
- Bake the crostata at 350F/180C for 30-35 minutes or until the pastry is golden and the jams are bubbling slightly.
- Let cool completely before slicing.
I love baking and kneading dough because it takes me to a happy place in my soul.
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