Tuesday, November 30, 2010
Blackberry Crostata
I really enjoyed this months Daring Baker's Challenge. So much so that I decided to make it the theme for this week. I've also been really busy, and crostatas are super easy to make! For todays installment of the crostata, I decided to bring back summer. How am I going to do this you ask?
I'm going to pull out some of my freezer jam. Blackberry-lemon jam that I canned and put in the freezer back at the peak of blackberry season. The weather around here is starting to turn cold and I needed a little warming up. The best part about making summertime jam is enjoying it in these darks days of the fall and winter. After tasting this crostata, a friend remarked on how bright it was. A strange, yet appropriate, description of this dessert.
If you didn't preserve any berries this summer don't worry. Store-bought jam will still fill this crostata perfectly. I only made minor modifications to the first pasta frolla recipe, omitting the lemon zest. The blackberry-lemon jam was lemony enough and didn't need back-up in the crust. If you use plain blackberry jam then you should definitely include the tsp of lemon zest, you'll get a great tang.
So no recipe for today, just refer yourself back to the Pasta Frolla and the Blackberry-lemon jam! Instead of a lattice top I decided to decorate with cut-out stars, because it was fun! This one only took 30 minutes in the oven until it was golden. You can see how it pulled away from the pan, this is what you want. Eat up and don't forget to vote for your favorite holiday cookie!
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You crostata looks lovely. I love the rich blackberry- lemon jam :)
ReplyDeleteWhat a beautiful crostata! I LOVE the star cut outs, they add so much to the already lovely crostata! The blackberry lemon jam sounds delicious. :)
ReplyDeletePretty! Blackberry and lemon are a perfect combo.
ReplyDeleteBoth your Daring Bakers crostatas sound scrumptiou and I would love to try the one with white chocolate pastry cream. I am not a daring baker but I was drooling looking at all the wonderful creations made by my friends that I made a double dose of pasta frolla on Sunday. One was baked like a tart and was filled with quince preserve, topped with chocolate and the other was filled with homemade chestnut puree and topped with homemade jam on top. The only mistake I made as I was in a hurry is that I forgot to glaze the lattice on top.
ReplyDeletethis looks amazing!!!! yummy!!!! :D
ReplyDeleteLovely crostata!!!
ReplyDeleteYour crostata looks so pretty! Thanks for sharing :-)
ReplyDeleteThere is drool all over my desk right now!! YUM!!
ReplyDeleteI love that the jam is dripping down the pastry!
ReplyDeleteGorgeous crostata! Love the vibrant jam color and the pretty star cutouts. Can't wait for this month's challenge:). Congrats on Top 9!!
ReplyDeleteI like tha blackberry lemon jam reminds you of summer. This does sound very bright.
ReplyDeleteI was about to comment on your original post, but I saw that you have already written a second one: I take your enthusiasm as a compliment. Both fillings sound great, so I am glad I don't have to choose.
ReplyDeleteI love the stars - very festive!
ReplyDeleteI saw your crostata this afternoon :) So pretty! I did stars too! That jam sounds delicious!
ReplyDeleteWhat a beautiful crostata. The filling sounds amazing!!! I'm going to check that out right now. I love the floating stars!!
ReplyDeletelovely crostata, i think i going to use the DB recipe for some christmas baking because it tourn out great! it also leaves some egg white for macarons! mmmmm
ReplyDelete