Crostatine di Marmellata di Fichi (Italian Fig Jam Tart)

If the name baffles you, don’t let it. A crostata is nothing but a tart in Italian, and a crostatine, is of course, a mini tart. Cute, ain’t it? It’s also very, very easy to make, and not at all daunting as it sounds. What you really need to make here, is a ‘Pasta Frolla’ or what is simply, an Italian version of shortcrust pastry 🙂 and then, fill it with your choice of filling – fresh fruit, fruit preserve, jam, pastry cream, the choices are many.

I really wanted to use this beautiful Fig preserve that my ‘mashi’ (maternal aunt) had bought from me from Belgium. And because I didn’t want to make something passe, I saved up the preserve for a special treat like this. It was a good decision, because the figs being naturally sweet but not overtly so, make for a wonderful filling for this beautiful flaky pasta frolla.

Fig Jam Tart 3

I don’t have a tart pan but I have 6 small tart moulds, that were the first things to go into my baker’s pantry when I started baking. I’ve never had the chance to use them before, having been rather afraid of making pastry dough. What if it fell apart? But I tell you, for my first attempt, this recipe couldn’t have been a better one! Not only is the pasta frolla really versatile, but it also holds together really well, especially in this summer heat. I made 6 crostatine (in the tart shells) and 4 small crostata, though I was out of dough and had to skip the lattice top 😦

These tarts can also be filled with ricotta or Gorgonzola cheese along with the fig jam, or you can even use a sweet caramelized onion sauce with some ricotta and top off with the fig preserve. Be creative, go bonkers!

Fig Jam Tart 2

Baking is such an addiction to me, I can’t seem to stop! This crostata, whilst in the oven, filled my home with such invigorating fragrance, than even Dad abandoned his gardening and came sniffing into the kitchen to investigate! 😛

Crostatine di Marmellata di Fichi (Italian Fig Jam Tart)


  • For the Pasta Frolla:
  • Powdered sugar – 1/2 cup
  • All-purpose Flour – 1 and 3/4 cup
  • Cold cubed salted butter – 1 stick/115 gm or 1/2 cup
  • Medium egg – 1 
  • Milk – for brushing pastry

For the filling:

  • Fig Preserve 


  1. Sieve the flour and sugar directly into the bowl of a food processor.
  2. Add the cubed butter and pulse until mixture resembles coarse bread crumbs.
  3. (If mixing by hand, like I did, sieve the sugar and flour into a large bowl and rub the butter into the sugar and flour mixture with your fingertips until resembles coarse bread crumbs.)
  4. Dump the contents on to a work surface/platform/working board.
  5. Make a well in the center of the bowl, and add the egg.
  6. Using a fork, beat the egg and then start bringing together the dough with your hands. 
  7. Knead just until it forms a soft dough.
  8. Wrap in clingfilm and refrigerate dough for at least two hours, or overnight (I chilled it overnight).
  9. Take out the pasta frolla from the fridge and cut out 1/3 of it, putting the rest back in to chill.
  10. Divide this into 6 equal balls, and roll out discs. Place each disc into greased tart moulds, and press the edge against the curved marking to remove excess.
  11. The dough should be about 1/8 of an inch thick. 
  12. Take the scraps and roll out into thin strips for the lattice-top, and once the tart base is filled, take out more dough, to roll out 6 long ropes.
  13. Fill each tart mould with jam, and place the ropes along the top edge, and using the scraps place them on the top in a lattice-cross pattern. 
  14. Prehat oven to 190 C/375 F.
  15. Brush the tops with milk and bake each tart for 25 to 30 minutes, or until golden.
  16. Now, take out the remaining dough, and roll them out into separate discs, cutting them evenly with a 2 inch sized cookie cutter, while using the leftover to roll out the same ropes as before. 
  17. Place the discs on a parchment lined baking tray, and fill with jam.
  18. Brush the sides with milk/or egg wash, and place the ropes on the top, encircling each disc.
  19. Use scraps of dough (if you have any) to fill the tops with a lattice-pattern again.
  20. Bake for 25 to 30 mins at 190 C/375 F, or until golden brown.

Note: If you find your dough too tough or dry, add a tbsp of ICE water. This will ensure you get a flaky dough. I didn’t need to use any, and ended up with quite a nice pastry base 😀

Fig Jam Tart 6


7 Comments Add yours

  1. Neha johari says:

    When I made a similar pastry with sugar in the dough it just stuck to the bottom and couldn’t remould

    Liked by 1 person

    1. Oh, did you grease the mould? Did you use granulated sugar? Sometimes larger granules melt faster and make the dough stick. Chill your dough and also, right before you bake, while your oven is preheating, put your filled moulds in the freezer for 10 mins. Might help.


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