I always seem to have a craving for some sort of berry pie. Although I do like making pies, they are a bit labor intensive, which is one of the alluring things about crostadas. They are freeform, rustic, and oh-so-easy. You might never pull out your pie dish again. Ok, maybe you will. But less often.
It’s summer, and many people cruise for local fruit to make jam. This crostada is an easy way to use up that jam any time of year. It’s great for breakfast, or to bring to a friend. Any flavor of jam will do, so pick your favorite and get it in the oven. You’ll be glad you did.
(Bonus tip: Make an extra batch of pie dough, or buy a good quality rolled pie dough around in the freezer for an easy last minute dessert. You’re welcome.)
*Udpated July 21, 2015
- 1 pie crust dough
- 1 cup jam (loosened with a little fruit juice)
- ¼ cup lightly toasted almonds (optional)
- Preheat oven to 400 F.
- Roll out pie crust dough into roughly 12 inch circle, transfer to a baking sheet.
- Spread jam in center of crust, leaving 2 inch border.
- Fold in edges of crust, leaving a window of jam open.
- Brush crust with egg wash.
- Sprinkle crostada with almonds.
- Bake at 400 F for 30 min., or until golden.
- Cool, cut into wedges and serve.