Jackson Hole B&B Recipe: Jam Crostata
We at Inn on the Creek love creating and adapting recipes to share with guests. We recently started carrying a local jam from The Roots Kitchen and Cannery and were looking for a recipe to feature these beautiful fruit jams. We were able to find an Italian Crostata recipe that we adapted to make for guests- great for breakfast, afternoon snack, or even dessert!
Here it is:
Ingredients:
- 1 and 1/2 sticks of butter, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon fine salt
- 1 1/2 cups all-purpose flour, plus more as needed
- 1 cup jam
- 1/3 cup sliced or blanched almonds
Instructions:
Heat the oven to 350°F and arrange a rack in the middle. Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until very light and fluffy, about 3 minutes. Add the vanilla extract, almond extract, and salt and mix just until smooth. Scrape down the bowl, add the measured flour, and mix on low speed until the dough just comes together.
Remove 1/2 cup of the dough and, using lightly floured fingertips, press it to 1/2- to 1/4-inch flat on a small plate. Cover with plastic wrap and place in the freezer. Press the remaining dough (with lightly floured fingertips) evenly into the bottom of a greased 10-inch springform pan or use an 8x8inch glass dish.
Spread the jam over the dough, leaving a 1/4 inch border. Remove the remaining dough from the freezer and crumble it evenly over the jam. Sprinkle the almonds evenly over the top.
Bake until light golden brown, about 50 minutes. Allow to cool to room temperature before removing. With a sharp knife, cut the crostata into desired sizes and serve.
*Recipe adapted from Chow.com
Pairs well with lemon yogurt!