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!