Blackberry Rosemary Frangipane Crostata

From the kitchen of: SHARMINI ROGERS

This is a simple summer dessert from Italy with lots of fruit and fruit preserves.  My daughter Dahnya sent me the recipe for Mother’s Day.  Since we were separated due to Covid-19, we both cooked this dessert together over FaceTime.  It was delicious.  Enjoy! 

BLACKBERRY ROSEMARY FRANGIPANE CROSTATA

Ingredients 

• Dough

  • Granulated Sugar – ½ cup

  • Egg, whole – 1 each

  • Egg, yolk – 2 each

  • Butter, softened – ½ cup

  • All Purpose Flour – 2¼ cups
    

• Filling

  • Almond Meal – 1 cup

  • Granulated Sugar, ½ cup + 2 tablespoons 

  • Butter, melted – 3 tablespoons

  • Egg, whole – 1 each

  • Egg, yolk – 2 each

  • Rosemary, minced – 1 sprig

  • Almond Extract – ½ teaspoon

  • Blackberry Jam – ¼ cup

  • Blackberries, Fresh or Frozen – 1 cup

Instructions:

In the base of a stand mixer, beat the butter, sugar, salt and eggs until homogenous. Fold in the flour and knead into a ball, flatten and chill for at least 1 hour. Roll out dough and cut to fit into a 10-inch tart pan, chill while making the filling.

Preheat the oven to 375°F.

Mix the almond meal, sugar, butter, egg yolks and egg until creamy; whisk in the rosemary and almond extract. Spread the jam evenly over the bottom of the tart shell, top with the filling and spread evenly.

Place the blackberries on top, pressing in slightly and sprinkle the remaining sugar on top.

Bake for 10 minutes, then reduce the heat to 350°F and bake for 20-30 minutes, until golden brown and a toothpick come out clean.

Serve with whipped cream.