Looking for a satisfying and delicious baking project for the weekend? This blackberry and bay crostata is the perfect choice. It involves a few distinct stages—making jam, preparing pastry, and assembling the tart—that can be spread out over an afternoon, resulting in a stunning and incredibly tasty dessert that’s well worth the effort.
Kick off your project by making the blackberry and bay jam. This is a simple but rewarding task. You’ll combine blackberries, sugar, and lemon juice and let them sit for a while to release their juices. Then, you’ll simmer the mixture with a couple of bay leaves until it thickens. The recipe even includes a simple trick with a cold saucer to test when it’s ready. Set it aside to cool while you move on to the next stage.
Next up is the buttery, crumbly pastry. This is a classic Italian-style dough that is a joy to make. You’ll cream butter and sugar, beat in some eggs, and then mix in the flour and other dry ingredients. The dough gets a quick knead before being divided and chilled in the fridge. This resting time is perfect for a coffee break before the final assembly.
Once the dough is chilled and the jam is cool, it’s time for the fun part: building your crostata. Roll out the larger piece of dough to line a tart tin. Fill it with a thick layer of your homemade jam. The second piece of dough is for the lattice top. Cut it into strips and weave them over the filling for that classic, bakeshop look.
A quick brush of milk over the pastry ensures a lovely golden-brown finish after baking. The smell from the oven as it bakes is simply divine. Let the finished crostata cool completely before slicing and serving. It’s a wonderful way to spend a weekend, with a delicious reward at the end.
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