I only recently discovered blackberry jam, and it’s heavenly. Most jams and jellies are rather sweet, but blackberry has a slightly bitter flavor. When combined with a soft, sweetened crust, blackberry jam serves as the perfect ingredient for a crostata. A crostata is an Italian dessert, consisting mainly of a sweet short crust filled with fruit. The crust is like a thin, crispy cake. The filling is simply blackberry jam (I rather enjoy the Smucker’s variety.), so every bite is soft in the middle with a buttery, crusty edge. This deliciously simple dessert was tastiest with a cup of tea in the afternoon. I hope you enjoy it as much as I did.
Blackberry Crostata
Makes 1 9-inch tart
Adapted by Amrita Rawat from a recipe originally published in Nigella Lawson’s How to be a Domestic Goddess 2 eggs, room temperature
½ cup sugar
6 Tbsp. butter, softened
1 1/3 cup cake flour
Pinch salt
1 tsp. baking powder
Zest of 1 lime
Blackberry jam (about ¾ cup, or a bit more or less depending on preference)
• Preheat the oven to 350 degrees.
• Spray a 9-inch tart pan with non-stick spray and set aside.
• Add 1 egg at a time to a large mixing bowl and beat with an electric mixer after each addition. Add the sugar and mix until fluffy.
• Stir in the butter, cake flour, salt, baking powder and lime zest with a whisk or spatula until combined.
• Use a spatula to spread the batter into the tart pan, pressing it up the sides of the pan. (Warning: It will be sticky.)
• Spoon the jam onto the center of the dough, leaving a 1-inch border around the edges.
• Bake for 35 to 45 minutes, or until golden brown.
• Serve warm or at room temperature.
The tart will keep in an airtight container for up to 3 days.
This article appears in November 2012.
