I am so happy the “official oven season” is here now! I love to have an excuse to bake quiches, pies, and this blueberry crostata again. It’s one of my favourites!
As you may know, crostata is one of the most typical cakes you will eat in Italy for breakfast no matter if you stay at a hotel or at a friends’ home. A delicious homemade shortcrust pastry and a scrumptious jam or marmalade and that’s it. So simple and so good. Is there a better way to start the day? Yes! Using an excellent jam. Today I am partnering with Biocop to bring you the most delicious crostata prepared with their bio blueberry jam and I think it’s the best crostata I’ve ever eaten in my entire life!
The company has recently launched new bio jams such as apricot, raspberry, strawberry, bitter orange marmalade, and this blueberry jam I decided to use for my breakfast. I love blueberries and I can eat lots in just one sitting so it’s normal I usually prepare my crostatas with this one.
INGREDIENTS for a 20 cm/8 inches wide mould
400 gr (3 ¼ cups) flour
250 gr (1 cup + 1 ½ tbsp) unsalted butter
50 gr (1/4 cup) sugar
A pinch of salt
Over a flat surface put the flour, make a well in the center and add the egg, salt, sugar, and butter at room temperature cut into cubes. Mix well and knead with your hands. Wrap it in clingfilm and let it rest in the fridge for about 30 minutes.
After that, flatten your dough using a rolling pin, transfer it to the mould and create a border of 4 cm (1’5 inch) tall. Pour the blueberry jam on the top and close your crostata with strips made with the extra dough as typical in Italy. This time I decided to decorate it with mini stars.
Place the crostata at the lowest level of the preheated oven and bake to 180ºC for 10 minutes with a ventilated option and then 30 minutes more heating only from below or until golden. Serve and… buon appetito!
Another crostata idea here