Benjamina Ebuehi’s recipe for blackberry and bay crostata | Food

Italians know what they’re doing in relation to candy issues, and so they’re not shy about having fun with them for breakfast, both; that stated, solely in Sicily do I really feel snug having brioche and granita very first thing within the morning, primarily as a result of nobody there bats an eyelid. This crostata – a buttery, crumbly pastry crammed with home made blackberry and bay jam – would work effectively for each breakfast and a day deal with. You’ll have extra jam than wanted right here, however for those who’re going to the hassle of constructing it your self, it’s value having a bit additional to get pleasure from on yoghurt or toast.Blackberry and bay crostataPrep 5 minMacerate 1 hr+Chill 1 hrCook 1 hr 30 minServes 8-10For the jam600g blackberries300g caster sugarJuice of ½ lemon2 recent bay leavesFor the pastry155g unsalted butter60g caster sugar1 egg, plus 2 egg yolks310g sort 00 flour, or plain flour¼ tsp baking powder½ tsp wonderful sea saltMilk, for brushingStart with the jam. Put the blackberries, sugar and lemon juice in a big bowl and go away to macerate for at the least an hour, and ideally three or 4, till the berries flip syrupy and a lot of the sugar has dissolved.Put a small saucer within the freezer – you’ll use this later to check if the jam is finished. Put the berry combine, together with all of the juices, in a big, broad saucepan, then add the bay leaves and produce to a boil. Flip down the warmth, simmer for 10-12 minutes, then put a teaspoonful of the jam combine on the chilled saucer. Depart it to take a seat for 2 minutes, then push it with a fingertip: if it wrinkles a bit, it’s performed; if not, prepare dinner for a few minutes extra and retest. Take away and discard the bay leaves, then pour the jam on to a shallow tray and go away to chill.To make the pastry, beat the butter and sugar till creamy. Whisk within the egg and egg yolks, then add the flour, baking powder and salt, and stir effectively to deliver the combination collectively right into a dough. Give it a fast knead, then divide in two, with one piece barely bigger than the opposite. Wrap each in clingfilm and chill within the fridge for an hour, or till agency.Roll out the bigger piece of dough to about 2½cm wider than a 23cm loose-bottomed tart tin, then carry into the tin and press evenly into the corners. Trim off any overhanging pastry, prick the bottom throughout with a fork and fill with about 300g of the cooled jam.Roll out the opposite piece of dough, then, utilizing a pointy knife or crimped cutter, reduce it into eight strips. Prepare these neatly on prime of the jam (ie, 4 in every route) to create a lattice sample, then trim off any overhanging edges. Brush the uncovered pastry calmly with milk, then bake for 25-Half-hour, till properly browned. Take away, go away to chill utterly, then carry out of the tin.