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Dairy-free Raspberry Jam Crostata

Dairy-free Raspberry Jam Crostata

Dairy-free Raspberry Jam Crostata – a great dairy-free option for a delicious jam-filled crostata.
Course Cake
Cuisine Italian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Author Manuela Zangara


Dairy-free Crust

  • 300 gms – 2 ½ cups plain flour
  • 1 egg
  • 1 egg yolk
  • 100 ml – 7 ¼ tbsp a little less than ½ cup vegetable or light olive oil
  • 100 gms – ½ cup sugar
  • 1 tsp vanilla extract
  • 1 pinch salt


  • Raspberry Jam


  1. Knead the flour together with the sugar, oil, eggs, vanilla extract, and salt until obtaining a smooth dough.
  2. Wrap it with some cling wrap and put it in the fridge for 30 minutes.
  3. Take it out of the fridge, place it on a sheet of baking paper and roll it into a 1 cm – 0.4 inch thick sheet.
  4. Cut a circle of approximately the same size as your tart tin and put the dough in the greased tin. Press it down well and make sure you have dough on the side as well.
  5. As the oil-based dough is more crumbly than the butter one, it may break. Do not worry, just patch it up by hand... it will be filled with jam and no one will know!
  6. Fill the tart with jam (about ½ cm – 0.2 inch of filling should suffice).
  7. If you have any leftover dough, use it to decorate the top of the crostata.
  8. Bake in a pre-heated oven at 180°C – 355°F for about 40 minutes, or until golden brown and cooked through.
  9. Let the tart cool down completely before un-moulding it.

Recipe Notes

You can make the dough by hand or using a food processor. If you use a food processor, simply whiz all the ingredients together until they look like breadcrumbs, then transfer to a working surface and knead together into dough.