Why settle for just a dessert when you can get a delicious homemade condiment out of the deal too? This exceptional blackberry and bay crostata recipe is designed to produce more jam than you’ll need for the tart, leaving you with a jar of liquid gold to enjoy for days to come. It’s a smart, efficient way to make the most of your baking efforts.
The star of the show is the homemade blackberry and bay jam. The process starts by letting blackberries mingle with sugar and lemon juice, creating a naturally sweet and tangy syrup. This mixture is then gently simmered with a couple of bay leaves, which infuse the jam with a wonderfully warm and aromatic scent. The recipe ensures you have a generous amount, perfect for spreading on toast, swirling into yogurt, or gifting to a friend.
While the jam cools, you’ll whip up a batch of classic Italian shortcrust pastry. This dough is a dream to work with, made from butter, sugar, eggs, and flour. It achieves its signature crumbly texture by bringing the ingredients together without overworking them. The dough is then divided, with one piece slightly larger than the other, and chilled until firm.
Building the crostata is a simple and rewarding task. The larger piece of dough is rolled out to line your tart tin, creating the base. This shell is then filled with a thick layer of your cooled, homemade jam. The remaining dough is fashioned into strips and laid across the top in a beautiful lattice pattern, a hallmark of a traditional crostata.
After a final milk wash for a golden sheen, the tart is baked until the pastry is crisp and the filling is gently bubbling. Let it cool completely in its tin to ensure the jam sets perfectly. You’re left with not only a stunning dessert for eight to ten people but also a lovely jar of artisanal jam to brighten your breakfasts.
