Raspberry Jam Crostata

by jenna on January 16, 2014

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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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{ 49 comments… read them below or add one }

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!

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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

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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

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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.

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Isabel January 16, 2014 at 5:08 am

Looks sooo yummy! I’ll definitively try it!

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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!

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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.

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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!

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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.

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Cassie January 16, 2014 at 6:16 am

Looks delicious!

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

So pretty! And I bet it probably tastes good too ;)

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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.)

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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.

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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.

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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

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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.

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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).

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

It’s like one giant, gourmet pop tart! :)

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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 :)

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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!

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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!

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

I bet this dessert tastes amazing. Love Raspberry anything!

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

I need to make this pronto!

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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!

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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!!

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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.

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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!

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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!

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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.

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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 :)

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Madison January 17, 2014 at 4:13 am

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

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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!

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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!!!

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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.

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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 :)

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Adi January 21, 2014 at 5:50 am

That works too. :) Thanks!

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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!

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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.)

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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

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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.

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

This is a beautiful! Classic and delicious!

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kate January 19, 2014 at 2:57 pm

This looks insanely delicious and simple! Thanks for sharing :)

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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 :)

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Joyce January 20, 2014 at 8:40 pm

Simple + beautiful.

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Jennifer January 21, 2014 at 8:28 am

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

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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!

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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!

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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…?)

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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 :-*

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