Blackberry jam and strawberry crostata
Blackberry jam and strawberry crostata requires approximately 1 hour from start to finish. This recipe makes 8 servings with 465 calories, 5g of protein, and 16g of fat each. For 97 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. It works well as a dessert. Several people made this recipe, and 102 would say it hit the spot. Head to the store and pick up baking powder, plain flour, butter, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by en.julskitchen.com. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is not so awesome. Users who liked this recipe also liked Blackberry Cardamom Crostata, Pear & blackberry crostata, and Italian Jam Crostata.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
5 g of baking powder
300 g of blackberry jam
150 g of butter at room temperature
150 g of raw cane sugar
1 egg
Zest of 1 organic lemon
200 g of plain flour
1 pinch of salt
100 g of whole spelt flour
100 g of fresh strawberries
Equipment:
oven
rolling pin
cake form
Cooking instruction summary:
Rub the butter with the raw cane sugar with the tip of your fingers.Mix in the beaten egg. Sift plain flour and spelt flour with salt and baking powder, then rub them in with lemon zest.Knead into a ball, flatten it a little bit, wrap in cling film and let it rest in the fridge for a few hours, or overnight.Heat oven to 180°C.Remove the pastry from the fridge, halve the ball and knead it, then roll out on a floured surface with a rolling pin.Roll out the pastry on the bottom of a 26 cm round cake tin.Spread the blackberry jam on the bottom of the crostata, then add the strawberries, cut into small pieces.Use the left pastry to decorate the crostata with intertwined strips.Bake the cake for about 30 minutes, until golden brown Let cool before serving.
Step by step:
1. Rub the butter with the raw cane sugar with the tip of your fingers.
2. Mix in the beaten egg. Sift plain flour and spelt flour with salt and baking powder, then rub them in with lemon zest.Knead into a ball, flatten it a little bit, wrap in cling film and let it rest in the fridge for a few hours, or overnight.
3. Heat oven to 180°C.
4. Remove the pastry from the fridge, halve the ball and knead it, then roll out on a floured surface with a rolling pin.
5. Roll out the pastry on the bottom of a 26 cm round cake tin.
6. Spread the blackberry jam on the bottom of the crostata, then add the strawberries, cut into small pieces.Use the left pastry to decorate the crostata with intertwined strips.
7. Bake the cake for about 30 minutes, until golden brown
8. Let cool before serving.
Nutrition Information:
covered percent of daily need
