Blackberry Jam Crostata Recipes

BLACKBERRY CROSTATA

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.

CROSTATA WITH BLACKBERRY JAM

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 JAM CROSTATA

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 RASPBERRY JAM

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.

CROSTATA WITH STRAWBERRY JAM

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.

BLACKBERRY CROSTATA - DELICIOUS SHORTCRUST SUMMER PIE

Steps:

• Mix all dry ingredients: flour, sugar, baking powder and lemon. Add well refrigerated butter cut in small cubes.
• Using a wooden spatula mix everything well, crushing butter in smaller pieces.
• Mix in the eggs (pulled right from the fridge). Once the dough reached an even, but still crumbly consistency start to knead it with your hands.
• The kneading process should be very fast, so that the dough remains cool and butter doesn't melt too much. That's the reason we work the dough as much as we can first using a spatula and only at its finish stage we knead with the hands.
• Press the dough making it a bit more flat. Cover with a plastic wrap and place in the fridge for 3o minutes.
• On a well floured surface roll the dough approx ⅙ inch thick. Roll it onto the rolling pin and transfer to the baking pan. Spread evenly across the bottom and the borders of the pan. Cut off the excess. Stick it with a fork all across.
• Cover with parchment paper(!) and top with any kind of beans or dry peas. Since we are baking this crostata base without a filling, the point of the beans is to serve as weight and prevent the dough from bubbling unevenly.
• Bake in a preheated to 350F oven for 15-20 minutes.
• Let cool completely.
• In the meantime prepare the glaze.
• Soak gelatin leafs/sheet in water for 10 minutes.
• In a pan heat ½ cup water, 2 tbsp sugar and softened gelatin sheets till sugar and gelatin are completely dissolved, but NOT boiling. Let cool till room temperature.
• Spread approx 1 cup of jam over already cooled crostata base.
• Top with fresh blackberries. Pour over room temperature gelatin glaze.
• TIP: Wash your hands with a cold water before kneading.
• Try avoiding sun-exposed surface when working with the dough.
• During hot summer days instead of placing the dough to rest in the fridge I recommend placing it in the freezer for 15-20 minutes.

PEAR & BLACKBERRY CROSTATA

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.

MIXED BERRY CROSTATA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line two small cookie sheets with parchment paper.
• Unroll pie crust dough rounds separately onto the prepared cookie sheets.
• Mix together 1/4 cup sugar and flour in a bowl. Sprinkle 1/2 mixture on each dough round, leaving a 1-inch border.
• Divide and arrange raspberries, blackberries, and blueberries evenly on top of flour-sugar mixture on each dough round. Squeeze juice from 1/2 lemon over each berry mixture.
• Fold in 1-inch border of dough on each round, pleating as you move, in order to keep all the berry juices inside. Brush beaten egg onto the pleated crusts. Sprinkle both crusts and both berry mixtures with 1 tablespoon sugar.
• Bake in the preheated oven until crusts are golden, about 25 minutes. Let cool for 10 minutes or serve warm.