A Stunning Summer Crostada

Phyllis Inspiration 8 Comments

The height of summer is a beautiful time where I live in Birmingham, Alabama. Gardens and farmers’ markets alike are alive with fresh produce and I’m always looking for new ways to use it all. The Summer issue of Bake From Scratch magazine is ripe with recipes celebrating the glorious bounty of the season, and I especially love all of the cookies, bars, and tarts that feature quick jam. What an easy way to create something elegant, memorable, and totally homemade!

Black and Blue Crostata
Yields 1
This crostada looks so refined but is remarkably simple to execute. Make the pastry dough a day or two ahead of time to make the process even easier.
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  1. 1⅓ cup (186 grams) all-purpose flour
  2. 1 tablespoon (12 grams) granulated sugar
  3. 1 teaspoon (6 grams) kosher salt
  4. ½ cup (115 grams) cold unsalted butter, cubed
  5. 5 to 8 tablespoons ice water
  1. ¼ cup (46 grams) granulated sugar
  2. ¾ cup Quick Blackberry-Blueberry Jam (recipe follows)
  3. ¾ cup fresh blackberries
  4. ¾ cup fresh blueberries
  5. 1 large egg, lightly beaten
  6. 2 tablespoons (24 grams) turbinado sugar
  1. For crust: In the work bowl of a food processor, place flour, granulated sugar, and salt; pulse to combine. Add butter, and pulse until mixture is crumbly. Add ice water, 
1 tablespoon at a time, just until dough comes together.
  2. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
  3. Preheat oven to 375°.
  4. For filling: Sprinkle granulated sugar onto a Silpat or sheet of parchment paper, and roll dough to a 12-inch circle. Spoon Quick Blackberry-Blueberry Jam into center of circle; spread to edges, leaving a 2-inch border. Top with blackberries and blueberries. Fold up pastry around berries. Brush edges of dough with beaten egg, and sprinkle with turbinado sugar.
  5. Bake until golden and bubbly, 35 to 40 minutes.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
Quick Blackberry-Blueberry Jam
Yields 2
Tart blackberries and sweet blueberries converge to make this beautiful summer spread.
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  1. ½ pound fresh blackberries
  2. ½ pound fresh blueberries
  3. 2 cups (370 grams) sugar
  4. Juice of 1 lemon
  1. In a large saucepan, combine all ingredients. Stir with a wooden spoon, and let stand for 2 hours.
  2. Bring mixture to a boil over medium-high heat. Cook, stirring frequently, for 5 minutes. Reduce heat to medium, and cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, 45 minutes to 1 hour. Remove from heat, and let cool for 1 hour before transferring to a clean jar. Jam will keep refrigerated for up to 2 weeks.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/

What are your favorite summer treats?

Comments 8

  1. The blackberry – blueberry jam , sounds wonderful and a great use of extra berries, I usually have left over.

  2. I will definitely try making this Crostata this weekend for my Bed & Breakfast Guests. It looks so delicious and easy to make. Thank You for always sharing your wonderful recipes. I love your Blog.

  3. Our favorite, COBBLERS! Be it blackberry, blueberry, apricot,
    plumb, or peach. When they come in season I make cobblers that’s
    always our summer treat as the seasonal fruit ripens we enjoy their harvest and Ca. is rich in a variety of fresh fruits throughout the summer.
    How blessed we are! Your receipt looks great I just made a blueberry/blackberry cobbler that we just finished with a chopped walnut topping. Yummy. Carmel

  4. Beautiful and probably just as delicious!! Thanks, Phyllis. One of my favourite summer desserts is my mom’s coffee cake using any summer or fall fruit inserted in such a way that there is always a lovely pattern. I top it off with a sprinkling of powdered sugar and serve it with some vanilla ice cream.

  5. Mouth-watering perfection!

    I’m going to have to try this now……

    Brandon Hartford
    Te Deum Cottage

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