Beloved Baker’s Blackberry & Bay Crostata recipe Surfaces, Offering a Taste of Sicilian Breakfast Tradition
London, UK – A recipe for Blackberry and Bay Crostata, developed by celebrated baker Benjamina Ebuehi, has gained renewed attention for its unique flavor profile and connection to Sicilian culinary customs.The recipe, originally featured in Ebuehi’s work, blends a buttery, crumbly pastry with a homemade jam infused with the subtle aroma of bay leaves.
Ebuehi notes the recipe’s suitability for both breakfast and an afternoon treat, specifically referencing the Sicilian acceptance of enjoying sweet pastries like brioche and granita first thing in the morning. The crostata serves 8-10 people.
Recipe Details:
Prep Time: 5 minutes
Maceration Time: 1 hour+ (ideally 3-4 hours)
Chill time: 1 hour
Cook Time: 1 hour 30 minutes
Ingredients:
* For the Jam: 600g blackberries, 300g caster sugar, juice of 1 lemon, 2 fresh bay leaves
* For the Pastry: 155g unsalted butter, 60g caster sugar, 1 egg, plus 2 egg yolks, 310g type 00 flour (or plain flour), ½ tsp baking powder, ¼ tsp fine sea salt, milk (for brushing)
Instructions:
- Jam Preparation: Macerate blackberries, sugar, and lemon juice for at least one hour (up to four) until syrupy. Boil with bay leaves for 10-12 minutes, testing for a wrinkle-forming set on a chilled saucer. Remove bay leaves and cool.
- Pastry Creation: Cream butter and sugar, then whisk in egg and egg yolks. Incorporate flour, baking powder, and salt to form a dough.Knead briefly, divide into two portions (one slightly larger), wrap in clingfilm, and chill for one hour.
- Assembly & Baking: Roll out the larger dough portion and press into a 23cm tart tin. Prick the base, fill with 300g of cooled jam. Roll out the remaining dough, cut into strips, and arrange in a lattice pattern over the jam. Brush with milk and bake for 25-30 minutes until golden brown. Cool completely before serving.
