Dessert/ Pie/ Recipes

Raspberry Jam Crostata

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This is just the sort of thing I love to bake.

Fast. Easy. Simple yet insanely delicious. Would you judge me if I told you I ate the entire thing by myself in 24 hours? Adam didn’t even get a single bite. I honestly don’t even know if he knew it existed. But to be fair, I lured him away from it by making him his favorite treat as well. I felt like such a crazed pregnant lady as I shoved bite after bite of the flaky, sweet pastry into my mouth {the end pieces are the best!}. But…I couldn’t stop. I just couldn’t. It satisfied every craving in the book.

Pregnant or not, I always love fruity desserts. And since it’s the dead of winter for most of us out there, using a sweet and brightly flavored raspberry jam is a great way to go! I don’t know about you, but I’d much rather bake with jam than use weird out of season berries from another part of the world anyway.

This raspberry jam crostata is a great weeknight dessert/snack! It tastes like those jam thumbprint cookies we all used to love so much and looks really pretty when dusted with powdered sugar.

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Simple pastry ingredients here: all purpose flour, butter, egg, sugar, lemon zest…a teeny pinch of salt. The dough will be rather sticky but after a nice chill in the fridge and a workout on a floured board, you’ll be in business.

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As for jam types, I adore Bonne Maman. It’s just so good. I told Adam though that this summer I really wanted to learn how to can and make my own. Sounds like a great naptime activity, right? I’d love to be able to make my own jam and jelly, as well as can ripe tomatoes for winter. Very Ma Ingalls of me, if I do say so myself.

I hope you guys bake and love this crostata as much as I did! Maybe practice a little more self control and restraint than me though. But hey, I’ve got a feisty/hungry baby boy in there who seems LOVE sweets and carbs.

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Raspberry Jam Crostata

serves 4-6 (except if you’re pregnant and eat the whole thing yourself in two days)

Print this Recipe!

Ingredients:

1 cup all purpose flour

3 tbsp sugar

pinch of salt

1 stick unsalted butter, cold

2 eggs, one for baking and one for washing the pastry with

1 tsp lemon zest

1/2 tsp vanilla extract

additional flour for rolling/handling

1/2 cup-ish raspberry jam

powdered sugar for dusting

Directions:

In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Cut in the butter with your fingers until the mixture is grainy. Add 1 egg and vanilla and mix until a soft dough forms. It will be sticky!

Form into a sticky ball and place into the fridge for at least an hour to firm up and chill.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat and set aside.

Remove pastry from the fridge and roll out onto a floured surface. Work the dough with your hands for a few minutes and don’t be afraid to add in extra flour if it’s still too sticky. Once you’ve got a handle on it, roll out to a large circle. Spread jam in the center and out, keeping one inch around the sides of the pastry bare.

Fold in sides as shown in photo and transfer (carefully) to your prepared baking sheet. Beat the remaining egg with a tiny bit of warm water and brush all over the pastry.

Bake crostata for 20 minutes until golden. When cool, dust with powdered sugar.

Time:

~ 2 hours (includes time to chill and cool)

 

 

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53 Comments

  • Reply
    Becki's Whole Life
    January 16, 2014 at 3:43 am

    This sounds wonderful and I would have eaten the whole thing myself when I was preggers, too! Like a big giant Linzer cookie – yum!

  • Reply
    Sarah Toasty
    January 16, 2014 at 3:50 am

    amazing, so much simpler than pie! i love crust, agreed that the edges are the best… I think you’ve got a good excuse lol

  • Reply
    Averie @ Averie Cooks
    January 16, 2014 at 3:58 am

    So pretty Jenna! And I can see why you didn’t want to share. Fruity desserts can just hit the spot. I made some strawberry muffins yesterday and they were gone in a day! I love baking with jam/jelly, too. And it looks great in photos 🙂 pinned

  • Reply
    jenna k
    January 16, 2014 at 4:49 am

    My mom has been canning tomatoes for years, and they are SOOO delicious. Totally worth it.

  • Reply
    Isabel
    January 16, 2014 at 5:08 am

    Looks sooo yummy! I’ll definitively try it!

  • Reply
    Angela @ Eat Spin Run Repeat
    January 16, 2014 at 5:09 am

    This looks beautiful Jenna! I love fruity desserts (if I decide to have dessert – I’m more of a savoury type) and I’d have a hard time resisting this!

  • Reply
    Erin | The Law Student's Wife
    January 16, 2014 at 5:47 am

    Love the idea of baking with jam/jelly in wintertime! I’m not pregnant, but I still think I’d take down this whole plate in a single sitting.

  • Reply
    Tina@GottaRunNow
    January 16, 2014 at 6:12 am

    Fast. Easy. Simple. Delicious… all my favorites! This would go nicely with the vanilla frozen custard that I have in the freezer!

    • Reply
      Tina@GottaRunNow
      February 3, 2014 at 4:08 am

      This was very easy to make! It would be fun to make it heart-shaped for Valentine’s Day.

  • Reply
    Cassie
    January 16, 2014 at 6:16 am

    Looks delicious!

  • Reply
    Michelle @ A Healthy Mrs
    January 16, 2014 at 6:25 am

    So pretty! And I bet it probably tastes good too 😉

  • Reply
    Claire @ Lemon Jelly Cake
    January 16, 2014 at 6:27 am

    Haha, that pregnant lady eating it by herself in two days would be me! (And if I weren’t so far along, it would be less than a day . . . but I’m running out of space for food, lol.)

  • Reply
    Kirsten | My Kitchen in the Rockies
    January 16, 2014 at 6:29 am

    That’s my kind of treat, too. And who could resist anything with raspberry marmalade inside? Not me. It also reminds me of my all time favorite – Linzertorte.

  • Reply
    erin @hooleywithaz
    January 16, 2014 at 6:31 am

    yum! my mom makes jam every year, and cans tomatoes and tomato sauce as well (i like to help so i can take some home!). but i will give you a word of caution….unless you are doing small batch canning, it most likely will not be a naptime activity. it’s more like a whole saturday thing. but SO worth it.

  • Reply
    Camille @ Challenge Mantra
    January 16, 2014 at 6:44 am

    This looks yummy! I hear you about eating the whole thing… whenever I bake, I can never get my husband to eat any of it because he’s “not a sweets person” so then I feel guilty and end up eating it all myself. Not healthy… but this looks scrumptious. Bonne Maman is my favorite jam too

  • Reply
    Sara
    January 16, 2014 at 7:01 am

    I wanted to second the comment that canning is not a naptime activity. You could do components of the prep, but once you are at a certain point, having baby wake up could ruin your batch. Better to save that step for when you have backup. I had an apricot tree in my backyard when my kiddos were born and made that mistake. At least the jars could be reused and the produce was free…

    I will also recommend the book Canning for a New Generation as a great intro to canning with clear directions and delicious recipes.

  • Reply
    Elisabeth
    January 16, 2014 at 7:54 am

    This looks delicious! Raspberry jam (with seeds!) is definitely my favorite & I also love the Bonne Maman brand (their cherry preserves are delicious as well).

  • Reply
    Hillary | Nutrition Nut on the Run
    January 16, 2014 at 8:06 am

    It’s like one giant, gourmet pop tart! 🙂

  • Reply
    Kayley Maybe
    January 16, 2014 at 8:13 am

    Have to laugh about you thinking canning is a naptime activity. You will soon find that naptimes are far too brief, and they are mainly spent doing things like basic grooming and cleaning, not anything productive! I had big naptime plans for my first born too, and let’s just say the reality was not how I planned 🙂

  • Reply
    Kelly Mitchem
    January 16, 2014 at 8:13 am

    I made a crostata a few weeks ago but this one is so much prettier than mine!

  • Reply
    Ali O
    January 16, 2014 at 8:26 am

    This is one of my favorite things to make! I have always used a recipe from Giada de Laurentis….I can’t wait to try your version!

  • Reply
    Laura @ Lauras Baking Talent
    January 16, 2014 at 8:53 am

    I bet this dessert tastes amazing. Love Raspberry anything!

  • Reply
    Laura@SneakersandSpatulas
    January 16, 2014 at 9:15 am

    I need to make this pronto!

  • Reply
    Lauren
    January 16, 2014 at 9:42 am

    This is happening this weekend. Perfect for NFL championship Sunday! Bonne Maman raspberry jam is the best!

  • Reply
    Kim B
    January 16, 2014 at 12:44 pm

    Homemade jam is so worth it…my mom makes strawberry, peach and raspberry in the summer and the great thing is that it’s freezer jam, so you don’t have to deal with the whole canning process…super easy. She fills the freezer with it and we have jam all winter!!

  • Reply
    Amanda @ Once Upon a Recipe
    January 16, 2014 at 1:00 pm

    This looks and sounds SO good. I can see why you ate the whole thing by yourself! I don’t think I’d want to share.

  • Reply
    Bryony @ Bryony Cooks
    January 16, 2014 at 1:09 pm

    This looks amazing! I love fruity desserts — I don’t think I’d want to share either!

  • Reply
    Dana
    January 16, 2014 at 1:50 pm

    I’m CRAZY for a good Jam! This is right up my alley! Going to have to try this!

  • Reply
    Kim @ Roaming Raspberry
    January 16, 2014 at 4:15 pm

    I’ve never hear of a crostata, but it looks good. How can you go wrong with jam? It’s impossible.

  • Reply
    Stephanie @ Long Distance Baking
    January 16, 2014 at 8:12 pm

    I’ve been drooling over this since you posted on Instagram! I would never judge for eating it all…I would too!! At least you’ve got the pregnancy excuse 🙂

  • Reply
    I love lists, Friday! – Shutterbean
    January 17, 2014 at 12:01 am

    […] Raspberry Jam Crostata would be a perfect afternoon […]

  • Reply
    Madison
    January 17, 2014 at 4:13 am

    When I saw this on your instagram, I was like PLEEEEASE put it on ELR! 🙂 Score!

  • Reply
    Corbett
    January 17, 2014 at 4:57 am

    I read up all about canning last summer. Then chicken out at the last minute. Do a tutorial! I really want to figure it out, with homemade jam!

  • Reply
    Helen
    January 17, 2014 at 9:56 am

    This looks SO GOOD! I love raspberry jam…well raspberry anything actually. I will be making this for sure! Thanks for all the great recipes!!!

  • Reply
    Adi
    January 17, 2014 at 11:55 am

    I’m going to add this to my ‘must bake’! Question though… how is a crostata supposed to be cut? Triangles? Rectangles?

    Silly question, I know.

    • Reply
      jenna
      January 20, 2014 at 4:41 pm

      I usually just cut mine like a piece but it’s supposed to be a rather rustic dessert so my best intentions are always short lived and I usually just end up pulling it apart with my hands 🙂

      • Reply
        Adi
        January 21, 2014 at 5:50 am

        That works too. 🙂 Thanks!

  • Reply
    Catherine
    January 17, 2014 at 6:05 pm

    Totally make your own jam – it’s super easy, and really delicious. I use this base recipe for any kind of ripe, in-season berries:
    http://www.myrecipes.com/recipe/fresh-strawberry-jam-10000000642350/
    (I’ve also used the same recipe with peaches, too.) if you are working with just-picked fruit, it has a much higher water content than storebought fruit – cook the jam longer, until it looks “right.” This keeps beautifully in the freezer!

    My favorite canning book is the Ball “Complete Book of Home Preserving.” I highly recommend the pizza sauce!

  • Reply
    Mae
    January 17, 2014 at 7:00 pm

    I can my own jam and it isn’t difficult but there is a science to it. I agree that it isn’t a naptime activity. With my husband’s help I think our record was ~2 hours to do strawberry jam. (Including setup.) That time could be cut, I’m sure, if we had a better stove. The Ball canning guides are very good. I also recommend checking out your local extension office – they may have classes. It is very important to refer to the most up to date guides available for food safety reasons. (The USDA also publishes a canning guide and updates on a regular basis.) If you don’t want to tackle canning, freezer jam is super easy and delicious. I just get packages of Sur-Jel pectin and follow the recipes included in the box. (They provide canned jam and freezer jam recipes.)

  • Reply
    Alexandra Aimee
    January 18, 2014 at 5:01 pm

    Yummmmy. This has exactly the type of summery flavors I’m craving right now!

    — Alex at Brainy Girls Beauty

  • Reply
    Joshua Hampton
    January 18, 2014 at 5:13 pm

    That’s something my wife did when she was pregnant with our eldest. She’d make scrumptious things and eat them all on her own, without leaving me even a crumb. Anyhow, this crostata does look fun to eat alone.

  • Reply
    Emily @ Life on Food
    January 19, 2014 at 8:31 am

    This is a beautiful! Classic and delicious!

  • Reply
    kate
    January 19, 2014 at 2:57 pm

    This looks insanely delicious and simple! Thanks for sharing 🙂

  • Reply
    Kristi @ My San Francisco Kitchen
    January 20, 2014 at 7:54 pm

    Haha, that reminds me of me – sometimes I don’t leave enough of what I bake for my husband, too! lol 🙂

  • Reply
    Joyce
    January 20, 2014 at 8:40 pm

    Simple + beautiful.

  • Reply
    Jennifer
    January 21, 2014 at 8:28 am

    Made it for breakfast Sunday morning- it will be a regular in my weekend breakfast rotation!

  • Reply
    Gotcakee
    January 21, 2014 at 9:06 pm

    This looks soo good. I enjoy how the crust has a little lemon zest in it it – great contrast. I could definitely eat this whole thing myself!

  • Reply
    Friday Favorite + Fitbit Force Giveaway! | Iowa Girl Eats
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  • Reply
    Links: Jar Jewelry, Links, and a Winner | Food in Jars
    January 27, 2014 at 7:53 pm

    […] Speaking of baked goods made with preserves, how about a slice of coffee cake with a swirl of jam or a raspberry jam crostata. […]

  • Reply
    April
    January 28, 2014 at 9:33 am

    This was so good! I definitely kept nibbling at it after dessert and then for breakfast the next day. I plan to make it again very, very soon. Thank you!

  • Reply
    Lucie
    February 1, 2014 at 2:53 pm

    Well, I suppose I’ll eat this pretty thing by myself in spite of not being pregnant… 😉 Maybe for tomorrow breakfast with my home made apricot-peach-cardamom jam? Hell yes! (Or should I be nice and share it with my flatmates…?)

    • Reply
      Lucie
      February 2, 2014 at 11:21 am

      The pastry is incredibly delicious! My flatmate said that it was the most crispy pastry she’s ever eaten – and that means something because she is very keen baker 🙂 Thank you for this recipe :-*

  • Reply
    Links: Jar Jewelry, Links, and a Winner | Canning For Life
    February 8, 2014 at 6:49 am

    […] Speaking of baked goods made with preserves, how about a slice of coffee cake with a swirl of jam or a raspberry jam crostata. […]

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