In Italy, it’s not uncommon to enjoy a sweet pastry for breakfast, and this blackberry and bay crostata fits the bill perfectly. With its buttery, biscuit-like crust and a filling of vibrant, homemade jam, it’s a far more sophisticated start to the day than your average toast. This recipe guides you through creating a treat that’s equally at home on the breakfast table as it is at afternoon tea.
The foundation of this delectable morning treat is a homemade jam bursting with flavor. You’ll combine blackberries, sugar, and lemon juice and let them macerate for at least an hour. This step ensures the berries release their juices and the sugar dissolves, creating a syrupy base. Simmering with bay leaves adds an intriguing aromatic depth that makes this jam truly special.
Next, you’ll prepare the pasta frolla, a rich and crumbly Italian pastry. The process is straightforward: creamed butter and sugar are beaten with eggs, then combined with flour, baking powder, and salt. A brief knead brings it all together before the dough is split and chilled. This resting period is crucial for a tender crust that holds its shape beautifully during baking.
Assembling your breakfast crostata is a breeze. The larger portion of chilled dough is rolled and fitted into a tart tin. Prick the base with a fork to prevent it from puffing up, then spread a generous layer of the cooled blackberry jam inside. The remaining dough is cut into strips and arranged in a classic, rustic lattice over the jam.
A brush of milk ensures the lattice top bakes to a lovely golden-brown. Once out of the oven, the aroma of baked butter and sweet berries is irresistible. Allow it to cool so the jam can set, then serve a slice with a strong cup of coffee for a truly continental start to your day. It’s a wonderful way to turn an ordinary morning into a special occasion.