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Blueberry Jam Crostata Recipe
This Blueberry Jam Crostata Recipe is a delicious Italian jam tart made with a buttery shortcrust pastry and a rich blueberry jam filling. It’s simple, rustic, and beautiful at the same time, the kind of homemade dessert that looks special without being difficult to make.
Ingredients
For the Pasta Frolla (Italian Shortcrust Pastry)
- 320 g Italian 00 flour or all-purpose flour - 2 ⅔ cups
- 40 g almond flour - ⅓ cup
- 180 g unsalted butter - ¾ cup + 1 tablespoon, cold and cut into small pieces
- 140 g granulated sugar - about ⅔ cup
- 4 egg yolks
- 1 vanilla bean - seeds only or 1 teaspoon vanilla extract
- 1 pinch salt
For the Filling and Decoration
- 240 g blueberry jam - about ¾ cup
- raw cane sugar - to sprinkle on top
- a little milk - for brushing the pastry decorations
Instructions
Make the Pasta Frolla
- In a large bowl, combine the 00 flour with the almond flour. Add the sugar and mix well.
- Transfer the flour and sugar mixture to a work surface. A stainless steel pastry board is very useful for this recipe because it helps keep the dough cool while you work it.Add the egg yolks, a pinch of salt and the seeds from the vanilla bean. Start mixing the ingredients with your hands.
- Add the cold butter, cut into small pieces. Work the dough quickly until the ingredients come together and you have a smooth, compact dough. Try not to knead it too much, as the heat from your hands can soften the butter and make the pastry less crumbly.
- Shape the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Assemble the Crostata
- After the resting time, divide the dough into two parts: use about two-thirds for the base and the remaining third for the decorations.
- Place the larger piece of dough between two sheets of parchment paper and roll it out with a rolling pin to a thickness of about 5 mm, about ¼ inch. Roll out the remaining dough in the same way.
- Place both sheets of dough in the coldest part of the refrigerator for about 10 minutes. The colder the dough is, the easier it will be to handle.
- Butter and flour a 24 cm, 9.5-inch tart pan. Place the larger sheet of dough into the pan and press it gently so that it adheres well to the bottom and sides. Use your fingers to shape the excess dough around the edge, creating a thick border about 1 cm, ½ inch.
- Prick the bottom of the crostata all over with a fork.
- Add the blueberry jam and spread it evenly over the pastry base. Place the tart in the refrigerator while you prepare the decorations.
Decorate and Bake
- Take the remaining sheet of dough from the refrigerator. Using flower and leaf-shaped cookie cutters, cut out about 30 small leaves, 7 or 8 small flowers and 1 larger flower for the center. Arrange the leaves all around the edge of the crostata.
- Place the flowers over the blueberry jam. Take a look at the step-by-step photos above, as they are very helpful for decorating this crostata.
- Brush the pastry decorations with a very thin layer of milk and sprinkle with raw cane sugar.
- Bake the crostata in the middle rack of a preheated conventional oven at 180°C (350°F) for about 30 to 35 minutes, until the pastry is golden on top.
- Remove from the oven and let the crostata cool completely before serving.
Nutrition
Serving: 100gCalories: 516kcalCarbohydrates: 70gProtein: 7gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 146mgSodium: 164mgPotassium: 81mgFiber: 2gSugar: 32gVitamin A: 692IUVitamin C: 3mgCalcium: 40mgIron: 2mg
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