"Italians know what they're doing when it comes to sweet things, and they're not shy about enjoying them for breakfast, either; that said, only in Sicily do I feel comfortable having brioche and granita first thing in the morning, mainly because no one there bats an eyelid. This crostata a buttery, crumbly pastry filled with homemade blackberry and bay jam would work well for both breakfast and an afternoon treat. You will have more jam than needed here, but if you're going to the effort of making it yourself, it's worth having a bit extra to enjoy on yoghurt or toast."
"Start with the jam. Put the blackberries, sugar and lemon juice in a large bowl and leave to macerate for at least an hour, and ideally three or four, until the berries turn syrupy and most of the sugar has dissolved. Put a small saucer in the freezer you'll use this later to test if the jam is done. Put the berry mix, including all the juices, in a large, wide saucepan, then add the bay leaves and bring to a boil."
"Turn down the heat, simmer for 10-12 minutes, then put a teaspoonful of the jam mix on the chilled saucer. Leave it to sit for two minutes, then push it with a fingertip: if it wrinkles a little, it's done; if not, cook for a couple of minutes more and retest. Remove and discard the bay leaves, then pour the jam on to a shallow tray and leave to cool."
Italians often enjoy sweet items at breakfast, especially in Sicily where brioche and granita are normal morning fare. The crostata is a buttery, crumbly pastry filled with homemade blackberry and bay jam that suits breakfast or an afternoon treat. Blackberries are macerated with sugar and lemon for one to four hours until syrupy, then cooked with bay leaves and reduced to jam using a chilled saucer test. Bay leaves are discarded and jam cooled. Pastry is made by creaming butter and sugar, adding egg and yolks, folding in flour, baking powder and salt, kneading, dividing, and chilling.
Read at www.theguardian.com
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