Crostata With Strawberry Jam Recipes

BLACKBERRY JAM CROSTATA

Blackberry Jam Crostata image

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

Ingredients

3 cups/340 grams blackberries
1 cup/125 grams blueberries
3/4 cup/150 grams granulated sugar, plus more as needed
2 teaspoons minced fresh lemon verbena (optional)
1 teaspoon fresh lemon juice, plus more as needed
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/3 cup sliced almonds
Demerara sugar, for sprinkling
1 1/2 cups/190 grams all-purpose flour
3/4 cup/95 grams whole-wheat flour
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened
1/2 cup/100 grams granulated sugar
2 large egg yolks, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/4 teaspoon almond extract

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.

PANNA COTTA WITH STRAWBERRY JAM

Panna Cotta with Strawberry Jam image

Delicious Italian dessert. You can serve it garnished with raspberries and mint leaves.

Provided by Jane Jensen Hoegh

Categories World Cuisine Recipes European Italian

Time 8h21m

Yield 4

Number Of Ingredients 8

Ingredients

1 teaspoon unflavored gelatin
1 tablespoon cool water
1 ½ cups heavy whipping cream
½ cup whole milk
⅓ cup white sugar
2 teaspoons grated lemon zest
½ vanilla bean, split lengthwise
6 tablespoons strawberry jam

Steps:

Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.

Nutrition Facts : Calories 475 calories, Carbohydrate 41.9 g, Cholesterol 125.3 mg, Fat 34 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 21.1 g, Sodium 47.4 mg, Sugar 37.9 g

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