Cakes, Pies & Tarts, Dessert

Quince Jam Tart (Crostata con Marmellata di Mele Cotogne)

Nicoletta January 22, 2020

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Quince Jam Tart (Crostata con Marmellata di Mele Cotogne), a dairy-free short pastry made with vegetable oil, eggs, flour, lemon zest, cane sugar and a teaspoon of baking powder, meets a luscious homemade quince jam. Want to bring to the table a classic, evergreen Italian dessert? Why not make this easy and delightful Quince Jam Tart. Crostata in Italy is the perfect end to a meal and also good at breakfast, just sayin’…

Song of the day: Shiny Happy People – R.E.M. 

Quince jam tart-feature

Crostata is the quintessential Italian dessert. The simplest, most popular cake made with a shortcrust pastry and jam. It is a classic that, in pure Italian style, is ideal for dessert, breakfast, snack, or to accompany a tea. It is a dessert that you can prepare all year round, perfect on many occasions. 

 

 

 

Share Happiness with a Crostata

I don’t know anybody that doesn’t like Crostata. Actually, I don’t think I know anybody that hasn’t made it for a Sunday lunch, a birthday party, to bring to work to share with co-workers or to bring to friends when invited over. It makes everybody happy, that’s a fact.

Crostata, or Tart, the recipe is simple

It includes a short pastry as the base, a layer of jam spread on top, and finished with pastry strips, usually arranged in a diamond pattern.

Short Pastry

You can make a short pastry for crostata either with butter or oil. Today, I am sharing with you a dairy-free shortcrust made with peanut oil. You can use any vegetable oil or a light, mild, olive oil.

You can make it with a food processor, a stand mixer, or by hand. I went the old way, with a bowl, a fork, a wood board, and my hands. Any way you make it, you will then need a rolling pin and a tart pan (better with a removable bottom, not like my mom’s vintage ceramic one).

Making the Short Pastry

  • In a bowl add the sugar, the oil, the whole egg, and the yolk, the lemon zest. Stir with a fork until combined.
  • Sift the flour with the baking powder and the pinch of salt. Gradually add the flour to the egg mixture and stir with the fork until the dough begins to form.
  • Move onto a pastry board and incorporate the remaining flour until you have a smooth, elastic dough that no longer sticks to your hands.
  • Take out 1/4 of the dough and set aside (you will use it to make the lattice top). Roll the remaining pastry on a lightly floured surface to a thickness of about 4-5 mm.
  • Wrap the pastry dough on the rolling pin and unroll it over the tart pan. Using your fingers work the dough gently into the bottom and edges of the pan, patch any holes that might occur, then, passing the rolling pin over the top edge of the pan, remove the excess dough (you could also use a sharp knife to cut the excess dough all around).
  • Prick the bottom of the pastry with a fork.
  • Spread the quince jam or one of your choice. I used my father’s delicious homemade quince jam. (I made quince jam, too, last summer, with my dad’s recipe, but adding less sugar. It made for a lighter color).
  • Roll out the remaining pastry dough and cut into strips. Arrange them on the tart in a diamond pattern (or any way you like). I always finish by pressing the edges with the tines of a fork (optional).

TIP: Store-bought jam is fine to use, although, with a homemade jam, the result will be unrivaled. You can use any jam of your choice, the important thing is that it is not too sweet and not too runny.

  • Put in the fridge while the oven reaches the temperature. Bake in a preheated oven at 350° F (180° C) for 25-30 minutes or until golden brown.

Quince jam tart-bakedjpgQuince jam tart-one slice

This Quince Jam Tart is fragrant and delicious, has a crumbly, light, melt-in-your-mouth crust and a luscious, thick filling of wonderful jam. 

Quince jam tart-slice in the plate

My family loves any type of crostata, but this Quince Jam Tart (Crostata con Marmellata di Mele Cotogne) was particularly appreciated. The combination of the light, soft crust, and the delicious homemade quince jam made it a real treat. Crostata for us is a hands-on affair, which means we hold the slice in our hand and bite in. No plates, no cutlery, no fuss. Only pure  Italian delight.

Enjoy!

Song of the day: Shiny Happy People – R.E.M.

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Quince jam tart-feature

Quince Jam Tart (Crostata con Marmellata di Mele Cotogne)

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

Quince Jam Tart (Crostata con Marmellata di Mele Cotogne), a dairy-free short pastry made with vegetable oil, meets a luscious homemade quince jam. Bring to the table a classic Italian dessert.


Ingredients

For the short pastry:

  • 100 g cane sugar
  • 1 large egg + 1 egg yolk
  • 80 g vegetable oil (or a light olive oil. I use peanut oil)
  • the grated zest of 1 organic lemon
  • 280 g flour (I used type 0, but all purpose flour, or even a combination of all-purpose/whole wheat will do)
  • pinch of salt
  • 1 tsp baking powder

Filling:

  • quince jam (or any jam you like)

Instructions

  1. In a bowl add the sugar, the oil, the whole egg and the yolk, the lemon zest. Stir with a fork until combined.
  2. Sift the flour with the baking powder and the pinch of salt. Gradually add the flour to the egg mixture and stir with the fork until the dough begins to form.
  3. Move onto a pastry board and incorporate the remaining flour until you have an elastic dough that no longer sticks to your hands.
  4. Take out 1/4 of the dough and set aside (you will use it to make the lattice top).
  5. Roll the remaining pastry on a lightly floured surface to a thickness of about 4-5 mm.
  6. Wrap the pastry dough on the rolling pin and unroll it over the 24-26cm tart pan. Using your fingers work the dough gently into the bottom and edges, patch any holes that might occur, then, passing the rolling pin over the top edge of the pan, remove the excess dough (you could also use a sharp knife).
  7. Prick the bottom of the pastry with a fork.
  8. Spread the quince jam or one of your choice.
  9. Roll out the remaining pastry dough and cut into strips. Arrange them on the tart in a diamond pattern (or any way you like).
  10. Put in the fridge while the oven reaches the temperature. Bake in a preheated oven at 350° F (180° C) for 25-35 minutes or until golden brown.

Notes

You can use any jam of your choice provided it is on the thicker side and not too sweet.

I used peanut oil for the shortcrust but you can use any vegetable oil or light olive oil.

I used a 24 cm vintage tart pan but I had enough leftover dough for a small tartlet.

The crostata keeps at room temperature for 4-5 days (if it lasts that long).

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Quince jam tart-hand held

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8 Comments

  • Avatar
    Reply Margaret@Kitchen Frau January 22, 2020 at 9:47 pm

    I love the beautiful simplicity of this tart – it allows that luscious jam to shine! It looks like a really delicious way to use up some of my large supply of jam.

    • Nicoletta
      Reply Nicoletta January 23, 2020 at 12:10 am

      Thank you, Margaret! This is my most favorite dessert. I love to make it and eat it 🙂 . I hope you make it, it could become your favorite, too!

  • Avatar
    Reply Katherine | Love In My Oven January 30, 2020 at 2:48 pm

    This is such a beautiful tart! I love that you used quince jam. I will be pinning this and trying it some time I’m craving something sweet!

    • Nicoletta
      Reply Nicoletta January 31, 2020 at 12:03 am

      Thank you! Crostata is the most popukar Italian dessert that stands the course of time. With quince jam, it is sooo delightful. Thank you!

  • Avatar
    Reply Jessica January 30, 2020 at 4:10 pm

    This looks just divine! I love the simplicity of the pastry too. And, I love the use of the quince jam.

    • Nicoletta
      Reply Nicoletta January 31, 2020 at 12:13 am

      Thank you! Crostata is a simple, homey dessert, that tastes delicious and presents well. The quince jam takes it over the top 🙂 . Thanks!

  • Avatar
    Reply Isabelle @ Crumb February 2, 2020 at 8:27 pm

    Crostata is such a great way to show off a really nice homemade jam. I love that you’ve used quince jam here. It’s one of my favourite kinds, though I have yet to make my own because fresh quince is so dang expensive here. I’d love to try this out with one of the other jam flavours I have kicking around in my pantry, though!

    • Nicoletta
      Reply Nicoletta February 2, 2020 at 11:10 pm

      Thank you! I have to say, although crostata shines with quince jam, we make it repetedly with every other kind we have. Popular ones are apricot, plums, amarena (kind of sour cherry). Hope you try and let me know!

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