Black Currant Jam Crostata

A fresh take on simple pastry, the black current jam crostata is light, fruity and delicious.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Difficulty Level Intermediate
Servings 8

Ingredients
  

  • cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 2/3 cup (150 mL) cold unsalted butter, cut into cubes
  • 1/4 cup (60 mL) ice-cold water

Assembly:

  • 1/2 cup (125 mL) E.D.SMITH® Black Currant Jam
  • 1/2 cup (125 mL) fresh blackberries
  • 1/2 tsp (2 mL) finely grated lemon zest
  • 1 tsp (5 mL) cornstarch
  • 1 egg beaten
  • 2 tsp (10 mL) turbinado sugar
  • 1 tbsp (15 mL) natural sliced almonds

Directions
 

  • Place flour and salt in food processor; pulse until well combined. Add butter; pulse until mixture resembles coarse meal. With motor running, slowly pour in water until dough forms ball; shape into disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • Assembly: Preheat oven to 400°F (200°C). Place rack on lowest position in oven. Line baking sheet with parchment paper. Combine jam, blackberries and lemon zest; stir in cornstarch. In separate bowl, whisk egg with 1 tbsp (15 mL) water; set aside.
  • Lightly flour work surface. Roll out pastry to 14-inch (36 cm) round, dusting work surface with more flour as necessary. Transfer to prepared pan; prick all over with fork.
  • Spread jam mixture onto pastry, leaving 2-inch (5 cm) border. Fold over the pastry border to form crust. Brush crust with egg wash; sprinkle with turbinado sugar. Bake for 30 minutes or until pastry is golden brown and filling is bubbling. Transfer to wire rack; let cool completely. Garnish with almonds.

Tips

  1. Use any of your favourite E.D.SMITH® Jams if desired.
  2. Serve with lightly sweetened whipped cream for a delicate garnish.
Type Pies & Tarts
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Thanksgiving, Autumn & Halloween