BLACKBERRY JAM CROSTATA
With a press-in-the-pan buttery cookie crust and a tangy jam filling that's topped with almonds and Demerara sugar, this crostata is simple, homey and utterly delightful. A touch of whole-wheat flour gives the crust complexity and a gentle nutty flavor, while homemade blackberry jam spiked with lemon verbena makes the confection festive enough for guests. This recipe is adapted from Elizabeth Minchilli, a food writer in Rome, who often buys excellent-quality cherry jam for the filling. If you'd like to substitute store-bought jam, use 1 1/2 cups.
Provided by Melissa Clark
Categories cookies and bars, pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the jam: In a medium saucepan, stir together blackberries, blueberries, sugar and lemon verbena, if using. Cook over medium heat, stirring occasionally at first, then more frequently as the mixture starts to bubble and reduce.
- When mixture has reduced and looks syrupy (about 30 minutes total), stir in lemon juice and zest. Taste and add sugar if necessary. (This depends on how sweet your berries were to begin with.) Cook for 3 minutes longer, stirring frequently to prevent burning. When the jam is thickened and shiny but still slightly runnier than you expect jam to be, take it off the heat; it will continue to thicken as it cools.
- Scrape jam into a bowl or heatproof container, stir in vanilla and let cool to room temperature. Taste and stir in a little more lemon juice if the jam seems very sweet. At this point, the cooled jam can be chilled for up to 1 week.
- Make the dough: In a medium bowl, whisk together all-purpose and whole-wheat flours, and set aside. In a second bowl and using an electric mixer, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg yolks, lemon zest, vanilla, salt and almond extract until combined, then beat in flour mixture.
- Scoop 1/2 cup of the dough into a bowl or container, cover and chill. Transfer remaining dough to a 9- or 10-inch tart pan and use floured fingers to press evenly into bottom and sides. Chill crust in the refrigerator for at least 20 minutes.
- When ready to bake, heat oven to 350 degrees. Spread jam evenly into crust, then using your fingers, crumble reserved 1/2 cup dough over jam. Sprinkle with almonds and Demerara sugar.
- Bake until golden, 38 to 48 minutes. Let cool completely to room temperature before serving.
CROSTATA WITH BLACKBERRY JAM
To make our recipe for this delightful blackberry jam crostata, start by mixing flour with butter, caster sugar, 1 whole egg, and 1 egg yolk....
Provided by Redazione Web
Categories cakes and desserts
Yield 6
Number Of Ingredients 6
Steps:
- To make our recipe for this delightful blackberry jam crostata, start by mixing flour with butter, caster sugar, 1 whole egg, and 1 egg yolk.
- Transfer the crostata dough to the fridge or let it rest in a cool, dark place for half an hour.
- Roll out half the dough into a glass or ceramic baking dish lined with baking parchment.
- Form the edges, pressing into the dough with the tines of a fork.
- Distribute the jam over the tart dough and use the rest of the crostata dough to cover the surface, arranged in a grid pattern. Bake at 355°F (180°C) for about 40 minutes.
BLACKBERRY CROSTATA
Crostata is the lazy man's pie. However, this Blackberry Crostata recipe is anything but lazy. With a flaky crust and rich berry flavor, this crostata recipe may become your new favorite summer dessert!
Provided by Michael Wurm, Jr.
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Begin by preheating your oven to 400 degrees F. Also line a baking sheet with parchment paper so it will be ready after you've rolled out the crust.
- In a large bowl combine blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and cornstarch. Stir until combined; then set aside.
- On a lightly floured work surface, roll out your pie dough into a large circle about 1/4" thick. Transfer the pie dough to your baking sheet.
- Pour the blackberry mixture onto the center of the dough. Gently pull the side of the dough up and around the blackberries, leaving some of the fruit in the center still exposed.
- In a small bowl, whisk together the egg and water. Brush on the pie crust; then sprinkle generously with the sanding sugar.
- Bake the crostata at 400 degrees F for about 40 - 50 minutes or until the fruit is bubbly and the crust is golden.
- For a firm filling, allow the crostata to cool completely before cutting and serving. Or serve warm if you prefer a slightly runnier filling.
Nutrition Facts : Calories 315 kcal, Carbohydrate 57 g, Protein 5 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 27 mg, Sodium 128 mg, Fiber 9 g, Sugar 32 g, ServingSize 1 serving
SWEET BASIL AND BLACKBERRY JAM
Provided by Giada De Laurentiis
Categories condiment
Time 1h40m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits.
- Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days.
CROSTATA WITH STRAWBERRY JAM
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix the flour, sugar, and lemon peel, in a food processor. Next add the cubed butter, in increments. Pulse until the mixture resembles a coarse meal, then add the salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400 degrees F.
- Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silicon pad or parchment paper. Stir the lemon juice into the preserves and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
- Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
CROSTATA WITH RASPBERRY JAM
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
- Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
PEAR & BLACKBERRY CROSTATA
This traditional shortcrust lattice pie is filled with sweet, ripe fruit- serve warm with plenty of custard, cream or ice cream
Provided by Angela Boggiano
Categories Afternoon tea, Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4 and put a baking tray in the oven to preheat. On a lightly floured surface, roll out two-thirds of the pastry to a 5mm thick disc and use to line a 23cm pie tin, leaving any excess pastry to overhang. Spread the conserve onto the pastry base, then top with the blackberries and pears.
- Roll out the remaining pastry on a lightly floured surface to 5mm thick. Using a fluted ravioli wheel, cut the dough into 12 x 23cm strips. To lattice the pastry, place a pastry strip horizontally on top of the pie, then lay a strip vertically, repeating to create a woven pattern. For an easier topping, simply arrange half the strips at 2cm intervals across the top of the pie. Repeat crosswise with the remaining strips. Seal and trim any excess pastry.
- Place the crostata on the hot baking tray on the lowest shelf and bake for 40 mins. Set aside for 15 mins to cool then dust with icing sugar.
Nutrition Facts : Calories 401 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 30 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
RUSTIC NECTARINE AND RASPBERRY CROSTATA WITH CORNMEAL CRUST
The picture says it all! This beauty not only looks impressive, but tastes fresh and wonderful. The cornmeal in the crust adds a nice element, different than the regular pie crust. (Prep time includes chilling periods).
Provided by Lisa Pizza
Categories Pie
Time 2h55m
Yield 1 pie
Number Of Ingredients 15
Steps:
- To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
- Add butter, and pulse until butter is pea size.
- Add 1/3 cup ice water and pulse until dough forms moist clumps.
- Add more water by teaspoon fulls if too dry.
- Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
- Can be made 1 day ahead.
- Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking.
- Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
- To make Filling: Stir sugar and cornstarch to blend.
- Mix in fruit and vanilla.
- Let stand until juices are released, stirring occasionally, about 30 minutes.
- Preheat oven to 375°F.
- Transfer baking sheet with dough to work surface and let stand for 8 minutes.
- Spoon fruit and juices into center of dough, making a even 10 inch diameter.
- Brush a 2 inch border of dough with egg.
- Lift about 2 inches of dough border and pinch to form vertical seam.
- Pinching every two inches.
- See photo- middle six inches of fruit should remain uncovered.
- Brush folded border with egg and sprinkle with raw sugar.
- Place baking sheet with tart in oven.
- Bake until crust is golden and fruit is bubbling, about 55 minutes.
- Remove from oven and transfer with large spatula to cooling rack.
- Brush fruit with heated preserves.
- Cool 45 minutes.
- Serve warm, or at room temperature.
- A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.
Nutrition Facts : Calories 3059.8, Fat 172, SaturatedFat 104.3, Cholesterol 613.4, Sodium 1857.2, Carbohydrate 353.7, Fiber 27.9, Sugar 140.7, Protein 39.9
CROSTATA WITH RASPBERRY JAM
Make and share this Crostata With Raspberry Jam recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flour, sugar, and lemon peel, in a food processor.
- Add the butter.
- Pulse until the mixture resembles a coarse meal.
- Add salt.
- Pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
- Gather the dough into a ball; flatten into a disk.
- Wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400 degrees F.
- Roll out the dough on a floured surface to an 11-inch round.
- Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
- Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border.
- Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
- Bake the crostata until the crust is golden, 35 to 40 minutes.
- Allow to cool.
- Sprinkle with the almonds and dust with the powdered sugar, if you wish.
- Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
Nutrition Facts : Calories 312.8, Fat 15, SaturatedFat 9.2, Cholesterol 38.2, Sodium 84.8, Carbohydrate 42, Fiber 1.1, Sugar 17.9, Protein 2.8
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