La Crostata della Nonna | Nonna’s Tart

Crostata is a staple all over Italy, especially for a merenda, a snack, with an espresso. It is a popular dessert in most every Trattoria I have ever been to, and, of course, is readily available at La Pasticceria, the bakeries, in every town from North to South. I enjoy this delicious torte with a glass of Valente Montonico Spumante Brut.

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1-1/3 cup Cake Flour

1/2 cup Sugar, I use Swerve sugar replacement

3/4 cup Preserves, Blackberry, Raspberry, Strawberry. I always use Apricot!

2 Large Eggs

6 tablespoons Salted Butter, softened

1 teaspoon Baking Powder

1 Lemon, zested

Pinch of Sea Salt


Preheat oven to 350 degrees.
Lightly grease an 8 inch tart pan. (A Springform pan works too).
Cream the butter and the sugar.
Beat in one egg at a time.
Add the flour, baking powder, lemon zest and salt beating to combine.
Spoon the batter into the prepared pan, spreading evenly to about 1 inch in thickness.
Spread the preserves all over the top of the batter, leaving a crust like outer edge.
Bake the Crostata for about 35-40 minutes.
Cool completely before removing from the pan.

Amy’s Favorite Pairing


$48.00 750 ml

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