Italian Jam Tart Duo — Marasca & Plum Bliss 🍒🍑

A buttery, golden tart that captures the warmth of Italian kitchens and the sweet tang of orchard fruit. This Crostata di Marmellata features a sablée-style pastry made extra tender with sieved boiled yolks—rich, melt-in-the-mouth, and delicately aromatic. The filling combines two classic Italian fruits: Marasca cherries for depth and Zucchella plums for brightness. ✨

Perfect for afternoon tea, family gatherings, or children’s parties, this tart brings joy with every slice—fruity, fragrant, and nostalgic. 🍰

🇮🇹 The Heart of Italian Tradition

In many Italian homes, jam tarts like this are the dolce di casa—a homely sweet that bridges breakfast and dessert. The buttery sablée base echoes the care of generations past, while the cherry–plum combination brings regional character from Northern Italy.

What makes this version extra special is the use of boiled egg yolks, a pastry chef’s secret that transforms the crust into a sandy, almost cookie-like texture that crumbles gently yet holds firm beneath the luscious jam. 🥚💛

🍇 The Jam: Marasca & Zucchella Harmony

These two fruits, though distinct, blend beautifully:

Marasca cherries lend an almost almond-like aroma and deep ruby hue.
Zucchella plums, found in Northern Italy, add tart freshness and balance.

Slowly cooked together with lemon zest, they create a jam that’s not overly sweet—ideal for cutting through the buttery richness of the crust. The result? A filling that glows like stained glass under the lattice, each bite bright yet comforting. 🍋

🧈 Crafting the Perfect Shortcrust

The dough is built like a dream:

Start with softened unsalted butter and icing sugar for a smooth base.
Add sieved boiled yolks—an old-school Italian trick for tenderness.
A touch of dark rum enhances aroma (or swap with milk for a child-friendly version).
Ground almonds and a whisper of cinnamon deepen the flavour.

Chill the dough well, roll it thin, and line your tins with care. The lattice top adds both beauty and structure.

🍴 Baking & Serving

Bake until the lattice turns light golden and the edges begin to crisp—usually around 35 minutes. Cool on a rack before unmoulding. Dust lightly with icing sugar just before serving.

Serve at room temperature with espresso ☕, or slightly warm with a dollop of whipped cream or a spoonful of sabayon for a more indulgent dessert.

💡 Pro Tips

Texture magic: Boiled yolks make all the difference—press through a fine sieve!
Jam set test: Place a spoonful on a cold plate; it should ripple slowly, not run.
Don’t rush chilling: Cold dough means no shrinkage, perfect crimps, and a flaky texture.
Fruit swap: Firm European plums work if Zucchella isn’t available.
Fully bake: Underbaking risks a soggy base—golden is your goal.

🌟 Why You’ll Love It

Traditional yet elevated—rustic charm meets patisserie finesse.
Two flavours of fruit, one heavenly aroma.
Freezer-friendly jam and dough for make-ahead ease.
Perfect for sharing—each tart serves 8 generous slices!

Author: Luca, adapted by JojoM