A Modern Twist on a Classic Italian Dessert

Take a beloved Italian classic and give it a modern, sophisticated update with this recipe for blackberry and bay crostata. While the structure and technique are traditional, the unique flavor combination of sweet blackberry and herbaceous bay leaf offers a contemporary twist that will surprise and delight your guests.
The recipe starts by reinventing the traditional fruit filling. Instead of a simple berry jam, you’ll create an infused version. Blackberries, sugar, and lemon juice are first macerated to draw out their natural juices. Then, during the simmering stage, fresh bay leaves are introduced. They lend an elegant, aromatic quality that transforms the jam from simply sweet to complex and intriguing.
The pastry remains true to its classic roots. You will make a traditional pasta frolla, a rich and crumbly shortcrust that is the hallmark of a great crostata. Made with butter, sugar, and enriched with egg yolks, this pastry is the perfect buttery and tender base for the bold flavors of the jam. As always, chilling the dough is a crucial step for the best results.
The assembly follows the timeless method. A larger piece of dough forms the rustic shell, which is then filled with the unique, cooled jam. The remaining dough is cut into strips and woven into a beautiful lattice top, a nod to the crostata’s long and delicious history. This allows the modern-flavored jam to be the star of the show.
After baking, the crostata emerges from the oven, golden-brown and fragrant. Let it cool completely to allow the jam to set. When you serve it, your guests will be treated to the comforting familiarity of a classic crostata, but with a surprising and delightfully modern flavor profile that makes this dessert truly memorable.