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.
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Khan Nawaz Afridi
[email protected]This crostata was a bit too sweet for my taste, but the crust was perfect. I would reduce the amount of sugar in the filling next time.
Evan Stonebraker
[email protected]This was my first time making a crostata and it turned out great! The recipe was easy to follow and the crostata was delicious. I will definitely be making this again.
Kato Ronald
[email protected]I made this crostata for my family and they loved it! The crust was flaky and the filling was delicious. It's a great recipe for a special occasion.
Jay Ansted
[email protected]This crostata was amazing! The crust was flaky and the filling was sweet and tart. I loved the combination of the blackberries and the lemon zest.
Katherine Flanigan
[email protected]The filling was a bit too runny for my taste, but the crust was perfect. I'll try again with a different filling next time.
Hayley Maxwell
[email protected]This recipe was easy to follow and the crostata turned out great! The crust was golden brown and the filling was bubbling and delicious. I will definitely be making this again.
Katy Tickle
[email protected]I'm not a huge fan of blackberries, but this crostata was surprisingly good! The crust was flaky and the filling was sweet and tangy.
Tanzeel Fazal
[email protected]This crostata was a bit too sweet for my taste, but overall it was still a good recipe. The crust was nice and flaky.
Mahesh Bam
[email protected]Love this recipe! The blackberry jam filling is so flavorful and the crust is perfectly flaky. It's a great dessert to make for any occasion.
Daniel Vazquez
[email protected]This recipe is a keeper! The crostata was easy to make and turned out beautifully. The crust was golden brown and the filling was bubbling and delicious.
William Wilson
[email protected]I made this crostata for a potluck and it was a huge hit! Everyone loved the combination of the sweet blackberries and the flaky crust.
Kayondo Ashiraf
[email protected]This blackberry jam crostata was a delightful treat! The crust was flaky and buttery, and the filling was sweet and tangy. The perfect summer dessert!