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
2016-05-26 08:17:16
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.
Crust
- 1⅓ cup (186 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon (6 grams) kosher salt
- ½ cup (115 grams) cold unsalted butter, cubed
- 5 to 8 tablespoons ice water
Filling
- ¼ cup (46 grams) granulated sugar
- ¾ cup Quick Blackberry-Blueberry Jam (recipe follows)
- ¾ cup fresh blackberries
- ¾ cup fresh blueberries
- 1 large egg, lightly beaten
- 2 tablespoons (24 grams) turbinado sugar
Instructions
- 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.
- Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
- Preheat oven to 375°.
- 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.
- 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
2016-05-26 08:18:15
Yields 2
Tart blackberries and sweet blueberries converge to make this beautiful summer spread.
Ingredients
- ½ pound fresh blackberries
- ½ pound fresh blueberries
- 2 cups (370 grams) sugar
- Juice of 1 lemon
Instructions
- In a large saucepan, combine all ingredients. Stir with a wooden spoon, and let stand for 2 hours.
- 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?
