Dive into the true flavours of Italian baking with this organic berry jam tart. A bake that smells of home and tradition, where the simplicity of shortcrust pastry meets the burst of flavour of the small wild berries. The crostata is one of the cornerstones of Italian cuisine, a bake that is never missing from a grandmother's kitchen and wins you over by being exactly what it is.
The organic berry jam, balanced between sweet and tart, works perfectly with the crumbliness of the pastry, an accord that brings home-made preserves to mind. This tart is ideal for breakfast, for a children's snack or to close a meal with friends, perhaps alongside a cup of hot tea. The organic quality of the jam means a wholesome product, rich in nutrients, made with respect for both tradition and the environment.
The beauty of this tart is how adaptable it is: you can make it in any season, and it works as well for an informal afternoon as for a special occasion. The pastry, crisp and golden, frames a soft, fruity heart that melts on the palate. To discover more of the Italian sweet-baking tradition, visit the Slow Food website.
The crostata has old origins rooted in Italy's farming culture, where nothing is wasted and every ingredient is put to use. The jam version in particular grew out of the old make-do recipes, when the women of the house used fruit preserves to fill their bakes. In the Veneto, where the organic jam used here is made, the tart tradition runs deep and is handed down from one generation to the next.
The wild berries at the heart of our jam grow freely in the hills and mountains of northern Italy, where the cool, damp climate suits them. Blackberries, raspberries, blueberries and currants come together in a harmonious mix that holds the scent of the woods. Choosing organic produce is not only a matter of taste but also of respect for the land and its traditions, as championed by organic farming.
Ingredients
- 1 jar (230 g) of Organic Berry Jam
- 300 g type 00 flour
- 150 g cold butter
- 100 g sugar
- 1 whole egg + 1 yolk
- Zest of 1 unwaxed lemon
- 1 sachet of baking powder
- 1 pinch of salt
Method
-
Step 1
In a large bowl, sift the flour with the baking powder and a pinch of salt. Add the sugar and the grated lemon zest. -
Step 2
Cut the cold butter into cubes and add it to the flour. Work quickly with your fingertips until you have a sandy mixture. -
Step 3
Add the whole egg and the yolk, mixing quickly until the dough comes together. Shape it into a ball, wrap it in cling film and chill for 30 minutes. -
Step 4
Roll out two thirds of the dough on a floured surface into a disc about 5 mm thick. Line a buttered and floured tin, pressing the pastry well against the sides. -
Step 5
Spoon the berry jam over the pastry base, spreading it evenly but stopping short of the edges. -
Step 6
Cut the remaining pastry into strips and lay a lattice over the top of the tart. Brush with a little milk or egg yolk for a perfect golden finish. -
Step 7
Bake at 180°C for 30-35 minutes, until the tart is golden. Let it cool completely before serving.
Wine and Beer Pairings
With a berry tart the finest route is not contrast but agreement: a sweet wine carrying the same fruits as the filling, so that the mouthful and the sip tell the same story. And since the pastry is buttery, you also want a thread of acidity to keep the mouth clean.
Recommended Dessert Wine
Recioto della Valpolicella — Tenuta Trabucchi — This is Valpolicella's sweet red, made from the same dried grapes as Amarone but stopped before all the sugar turns to alcohol. In the glass: sour cherry, blackberry and currant — exactly the fruits of the jam, only concentrated. Its sweetness meets the filling's without being overrun, and the light tannin dries the butter of the pastry. Serve at 14-16 °C.
Want to know the wine better? our guide to Valpolicella
If You Prefer Contrast
Torcolato Breganze DOC — Firmino Miotti — If you would rather play on contrast than on likeness, this Vespaiola passito brings honey, dried apricot and a note of candied peel that steps away from the red fruit and throws it into relief. It is also the easier wine to serve if there are other desserts on the table.
Craft Beer as an Alternative
Reckless Bock Beer — strong dark lager — The toasted malt of a dark bock speaks the language of shortcrust pastry: caramel, biscuit, dried fruit. It adds no sweetness — its measured bitterness actually tempers it — but it stretches out the baked flavour of the tart. This is the late-autumn afternoon choice. Serve at 8-10 °C.
Want to know the style better? dark and strong lagers
What to Serve Alongside
For an even better afternoon spread, try the tart with Yeast-Free Sesame and Poppy Seed Crackers. Their crunch and gently savoury flavour make a pleasing contrast with the sweetness of the jam.
Variations and Tips
For a richer version, add a handful of fresh or frozen berries to the jam before baking. If you prefer a crisper tart, replace some of the type 00 flour with ground almonds. For a spiced note, add a pinch of ground cinnamon to the pastry. To make the tart more elegant, decorate with a few fresh berries and small mint leaves just before serving.
Frequently Asked Questions
How long does the tart keep?
The tart keeps in an airtight container for 3-4 days at room temperature. It can also be frozen, preferably once baked, for up to a month.
Can I use other jams?
Of course. This recipe works with any jam. The best are those with a good balance between sweet and tart, such as apricot, plum or citrus.
How do I stop the pastry from cracking?
Don't overwork the dough, and let it rest in the fridge for as long as the recipe says. If it tends to crack as you roll it, leave it at room temperature for 5 minutes before carrying on.
