Dive into the honest flavours of Italian baking with this organic strawberry jam tart. A bake that smells of home and tradition, where simple ingredients turn into an unforgettable taste. The crumbly shortcrust meets the intensity of the organic strawberry jam beautifully, striking a balance that wins you over at the first bite.
This tart is one of the cornerstones of Italian home baking, the kind grandmothers made with love and that still perfumes kitchens in every region. Its versatility makes it perfect for breakfast, for an afternoon break or as a dessert, always ready to give a moment of pure pleasure. Choosing an organic strawberry jam guarantees not only a clean, honest flavour but also respect for the environment and for health.
The jam tart is a bake that joins the generations: a symbol of conviviality and simplicity that tells stories of families and culinary traditions. Read more about the rich history of Italian cooking and about the work being done to protect biodiversity on the Slow Food website.
History and Origins
The crostata has old roots in Italian pastry tradition, with records going back to the Renaissance. Originally named for its golden, crisp crust, this bake spread through every region of Italy, taking on different characters from place to place. In the Veneto, a region known for its rich sweet-making tradition, the fruit jam tart has become a classic of home baking.
Strawberries, the lead of our jam, have a fascinating history in Italian food culture. Already prized by the ancient Romans, these small red berries have become a symbol of spring and renewal. Choosing an organic jam not only brings out the natural flavour of the strawberries, it is also a return to origins, when flavours were authentic and unadulterated. To explore the history of this much-loved fruit, see the Wikipedia page on strawberries.
Ingredients
- 1 jar (230 g) of Organic Strawberry Jam
- 300 g plain flour
- 150 g butter at room temperature
- 100 g caster sugar
- 2 medium eggs
- 1 sachet of baking powder
- Grated zest of 1 unwaxed lemon
- 1 pinch of salt
Method
- In a large bowl, beat the softened butter with the sugar until soft and creamy
- Add the eggs one at a time, working each in completely, then stir in the grated lemon zest
- Sift the flour with the baking powder and the pinch of salt, then work it gradually into the butter and egg mixture
- Work the dough quickly into a smooth ball, wrap it in cling film and rest it in the fridge for 30 minutes
- Roll out two-thirds of the dough on a floured surface and line a buttered and floured 24 cm tin
- Spread the strawberry jam evenly over the base, leaving a 2 cm border clear
- With the remaining dough, form strips and lay the characteristic lattice over the surface
- Bake in a preheated oven at 180 °C for 25–30 minutes, until the surface is golden
- Leave to cool completely before serving
Wine and Beer Pairings
With desserts the rule allows no shortcuts: the wine must be at least as sweet as the dish, or it dissolves against the sugar of the jam and leaves nothing but acidity. With strawberry, though, there is an extra choice — you can go by likeness, with a sweet wine carrying the same red fruit, or by contrast, with a white passito that stands apart.
The Dessert Wine We Recommend
Recioto della Valpolicella — Tenuta Trabucchi — This is Valpolicella's sweet red, from the same dried grapes as Amarone but stopped before all the sugar turns to alcohol. In the glass, sour cherry and red fruit: the same family as strawberry, concentrated. Its sweetness stands up to the jam without being overwhelmed, and the light tannin dries the butter in the pastry — something a white passito cannot do. Serve at 14–16 °C.
Want to know more about the grape? our guide to Valpolicella
If You Prefer Contrast
Torcolato Breganze DOC — Firmino Miotti — The Vespaiola passito changes register: honey, dried apricot and a note of candied peel step away from the red fruit and set it off by difference. It is also the easier choice if there are other desserts on the table, because it sits well with everything. Serve at 10–12 °C, in a small glass.
Craft Beer as an Alternative
Bratty Blanche Beer — birra di frumento belga — A Blanche brings coriander and citrus peel, and on strawberry they do what lemon does to macerated fruit: they wake it up. Light body and a fine bead clean the pastry from the mouth without weighing you down at the end of a meal. Serve at 5–6 °C.
Want to know more about the style? wheat beers
Serve It With
For an even fuller experience, try your tart alongside the Yeast-Free Crackers with Sesame and Poppy Seeds. Their crunch and gently salty flavour make an interesting contrast with the sweetness of the tart, turning it into a distinctive, refined moment.
Variations and Tips
- Try adding a few drops of balsamic vinegar to the jam for a surprising sweet-and-sour contrast
- For a richer version, brush the surface with diluted apricot jam before baking
- Add 50 g of chopped almonds to the pastry for a crumblier texture and a more complex flavour
- If you prefer a less sweet tart, reduce the sugar in the dough to 80 g and add a pinch of cinnamon
Frequently Asked Questions
Can I make the tart the day before?
Absolutely! The tart keeps perfectly for 2–3 days in an airtight container. In fact it is often tastier the next day, because the flavours have had time to come together.
How can I stop the jam running out during baking?
The secret is leaving a high enough border (at least 2 cm) and not overfilling the tart. Also make sure the jam is not too runny.
Can I replace the strawberry jam with other flavours?
Of course! This recipe works with any jam. Apricot, cherry or mixed berries are all excellent alternatives that go perfectly with shortcrust pastry.
