Simply Wanderfull

Get Social With Me:

Just back from Sardinia, I couldn’t wait to bring a bit of island sunshine to my kitchen with this simple jam tart. Every morning there, a slice of this rustic treat brightened the breakfast table—sweet local jam tucked into a tender pastry, both easy and elegant. It is so good. This recipe is a great one to bookmark. The pastry is simple to make, and you can interchange the flavours of jam to your preference. It is not overly sweet, so really nice to

Are you interested in travelling to Sardinia? Check out my article on Spectacular Sardinia: A 10-Day Itinerary Of Luxury And Adventure for some great help planning a trip. If you are a foodie, and love cooking I also wrote about our amazing cooking class where we made homemade Sardinian pasta called Malloreddus and handmade ravioli.

Sardinia is a large, sun-drenched island in the heart of the Mediterranean Sea, west of mainland Italy and south of Corsica, celebrated for its rugged landscapes, vibrant traditions, and welcoming coastal villages. In Sardinian culture, the jam tart—known as crostada—is a beloved treat that speaks to the island’s deep-rooted appreciation for simple, home-baked foods made with local fruits. It’s not uncommon to find slices of this rustic tart on the breakfast table, bringing a touch of sweetness to the start of the day and often enjoyed alongside espresso or fresh yogurt, connecting everyday life to Sardinia’s rich culinary heritage.

Every morning while in Sardinia, I had to have a slice of the jam tart, with some fresh ricotta cheese drizzled with olive oil and honey. Oh my gosh what a treat. The traditional jam tart in Sardinia is made by using a simple short crust crust, and then filled with their local jam preserves: apricot, fig or cherry. The top of the jam tart is latticed with the pastry. Simple and elegant, a timeless recipe to be made for generations.

what kind of jam do i use?

For a traditional classic Sardinian jam tart, the best choice is a high-quality, thick jam made from fruits grown locally in Sardinia—fig, apricot, strawberry, or myrtle are especially popular. Sardinians typically use jam rather than a thin fruit spread, favouring preserves with an intensely fruity flavour and minimal sugar, which ensures the tart filling holds its texture when baked and highlights the natural sweetness of the fruit.

Since I have been back from Sardinia, I have made a fig, apricot, and raspberry tart. My favourite flavour has been the apricot jam tart.

Let's Watch How Its Made!

I found a great video on YouTube where a Sardinian lady makes the traditional Sardinian Crostada and it has turned out perfect each time that I have made it. If you want the hands on tutorial, I highly recommend watching her video before beginning your jam tart preparation. In her recipe, she weighs out her ingredients which comes out perfect every time. I have converted the recipe below if you are not using a scale and it too has come out perfect! I find this video and the preparation of this recipe so soothing, relaxing and easy to make.

Sardinian Jam Tart Recipe

So let’s get baking! Here are the ingredients that you will need to make the Sardinian jam tart and the preparation of this recipe to follow.

Ingredients:

2- 1/3 cups flour
3/4 cup powdered sugar
6 tbsp. Butter softened (3/4 stick of butter)
2 large eggs (if they are small 3)
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup of jam (I use the whole jar)

Instructions:

For the dough:

Add the flour to a clean counter surface. Make a well in the middle. Sprinkle the powdered sugar and baking powder around the top of the flour. Add in your softened butter and spread it out slightly. Crack the 2 eggs into the well and then bring the floured mixture and eggs together using your hands. Work everything together into a nice uniformed dough. I like to press the dough down into a nice 1 inch thick in diameter and then wrap it into plastic wrap. Place the dough into the fridge for at least 30 minutes and better up to 1 hour.

Preheat your oven to 400 degrees.

Butter and 8″ inch round spring form tart pan.

Remove your chilled dough from the fridge. Cut 1/3 of your dough off. This will be for the lattice topper. Set aside for now.

Roll out the dough into a 1/8 inch thickness and shape into the tart pan. Cut off any excess dough around the edges.

Now roll out the extra dough for your lattice topper. I like to use a pasta roller to cut your lattice strips. It makes a pretty pattern.

Place your jam in the unbaked tart shell. Add a pretty lattice pattern on top. I like to do an over-under pattern.

Bake your jam tart for 25 minutes or until the tops are golden brown. Every oven is different so you may want to check your tart around the 20 minute mark for doneness.

Cool your jam tart in the pan for about 10–15 minutes, so the crust can firm up and the jam begins to set. Then carefully move the tart to a wire rack to cool completely, which helps prevent sogginess and ensures the jam sets properly for neat slicing.

simplywanderfull

Classic Sardinian Jam Tart Recipe

This delightful jam tart recipe is elegant to serve and easy to make. Use whatever jam that you like. Traditional Sardinian jam tarts will have apricot, fig or myrtle fillings.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

2- 1/3 cups flour
3/4 cup powdered sugar
6 tbsp. Butter softened 3/4 stick of butter
2 large eggs if they are small 3
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup of jam I use the whole jar

Method

For the dough:
Add the flour to a clean counter surface. Make a well in the middle. Sprinkle the powdered sugar and baking powder around the top of the flour. Add in your softened butter and spread it out slightly. Crack the 2 eggs into the well and then bring the floured mixture and eggs together using your hands. Work everything together into a nice uniformed dough. I like to press the dough down into a nice 1 inch thick in diameter and then wrap it into plastic wrap. Place the dough into the fridge for at least 30 minutes and better up to 1 hour.
Preheat your oven to 400 degrees.
Butter and 8" inch round spring form tart pan.
Remove your chilled dough from the fridge. Cut 1/3 of your dough off. This will be for the lattice topper. Set aside for now.
Roll out the dough into a 1/8 inch thickness and shape into the tart pan. Cut off any excess dough around the edges.
Now roll out the extra dough for your lattice topper. I like to use a pasta roller to cut your lattice strips. It makes a pretty pattern.
Place your jam in the unbaked tart shell. Add a pretty lattice pattern on top. I like to do an over-under pattern.
Bake your jam tart for 25 minutes or until the tops are golden brown. Every oven is different so you may want to check your tart around the 20 minute mark for doneness.
Cool your jam tart in the pan for about 10–15 minutes, so the crust can firm up and the jam begins to set. Then carefully move the tart to a wire rack to cool completely, which helps prevent sogginess and ensures the jam sets properly for neat slicing.

Enjoy Your Jam Tart!

Thank you so much for joining me on this sweet journey through Sardinian tradition. I hope you enjoyed the recipe and picked up a little Mediterranean inspiration for your own kitchen. If you try this Sardinian jam tart, I’d love to hear how it turned out—please share your comments below! Thank you for reading my blog post and happy baking!