If your go-to blackberry recipe is a classic crumble, it’s time to expand your repertoire. This blackberry and bay crostata offers a new and exciting way to celebrate this wonderful fruit. It combines the familiar comfort of a baked berry dessert with the refined structure of an Italian tart and a unique aromatic twist.
This recipe starts by transforming blackberries into a sophisticated jam. Unlike the simple stewed fruit in a crumble, this filling is more concentrated and flavorful. The process of macerating the berries and then simmering them with sugar, lemon, and bay leaves creates a jam that is both sweet and complex, with a beautiful, glossy texture.
Instead of a simple crumble topping, you will craft a rich and buttery pasta frolla pastry. This Italian shortcrust provides two distinct textures: a crisp, sturdy base that holds the filling, and a beautiful woven lattice top that offers a delightful crunch. It’s a more structured and elegant alternative to a loose crumble topping.
The assembly of the crostata is a more hands-on and creative process. You will roll out the dough, line a tin, and carefully weave a lattice pattern. This gives the final dessert a stunning, bakery-worthy appearance that is sure to impress far more than a rustic crumble.
The result is a dessert that is both familiar in its core flavor but elevated in its execution and taste. It has the same satisfying combination of warm fruit and buttery pastry, but with added layers of texture, aroma, and visual appeal. It’s the perfect next step for anyone looking to move beyond the crumble.
