Best 4 Crostata With Raspberry Jam Recipes
Are you looking for a delicious and classic dessert that is perfect for any occasion? Look no further than the crostata with raspberry jam. This traditional Italian tart is made with a flaky crust and filled with a sweet and tangy raspberry jam. Whether you are a seasoned baker or a beginner in the kitchen, this easy-to-follow recipe will guide you through the process of making a perfect crostata that will impress your family and friends. So grab your aprons and let's get started on creating a delightful crostata with raspberry jam!
Check out the recipes below so you can choose the best recipe for yourself!
JAM CROSTATA
This recipe in particular is so easy, and it's the perfect kind of "pantry dessert" that I can almost always whip up no matter how bare-bones my ingredients are.
Provided by Giada De Laurentiis
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- To a large bowl add the flour, cornmeal and salt. Use your hand to combine everything together. Add the cold butter and begin quickly working it with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter the size of a chickpeas. Do not over work. Add the ice water and stir to combine. When it is just starting to come together, pour the mixture out onto a clean surface and knead the mixture 4 or 5 times to bring it together. Form a flat disk and wrap tightly with plastic wrap. Refrigerate for 20 minutes to overnight.
- 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. 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 : ServingSize 8, Calories 231
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 RASPBERRY JAM
Provided by Giada De Laurentiis
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.
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
Tips:
- For the best results, use fresh raspberries. If using frozen raspberries, thaw them completely and drain off any excess liquid before using.
- Use a high-quality seedless raspberry jam. This will help to prevent the crostata from becoming too runny.
- To make the crostata even more special, add a dollop of whipped cream or a scoop of vanilla ice cream when serving.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- Be careful not to overwork the dough. Overworking will make the dough tough.
- If the dough is too sticky, you can add a little more flour. However, be careful not to add too much flour, or the dough will become dry and crumbly.
- If the dough is too dry, you can add a little bit of water. Again, be careful not to add too much water, or the dough will become too wet and sticky.
- When baking the crostata, keep an eye on it to make sure that the crust doesn't get too brown. If it starts to get too brown, cover it with foil.
- Let the crostata cool completely before slicing and serving.
Conclusion:
This crostata with raspberry jam is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust and sweet and tangy filling, this crostata is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this crostata a try. You won't be disappointed.
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