The Two-Part Recipe: Jam Today, Tart Tomorrow

This blackberry and bay crostata recipe is perfectly suited for busy schedules, as it can be easily broken down into two parts. You can make the delicious, aromatic jam one day, and then prepare the pastry and assemble the tart the next. This make-ahead approach removes the pressure and makes baking this showstopper a relaxed and enjoyable process.
On day one, focus solely on the jam. Combine 600g of blackberries (fresh or frozen) with 300g of caster sugar and the juice of half a lemon. Let them macerate for an hour or more. Then, simmer the mixture with two fresh bay leaves for 10-12 minutes, until it passes the wrinkle test on a chilled saucer. Pour the finished jam into a clean container, let it cool, then store it in the refrigerator overnight. This also gives the flavors more time to meld.
On day two, it’s all about the pastry and assembly. Start by making the simple pasta frolla dough. Cream 155g of butter with 60g of sugar, add eggs, then mix in 310g of flour and the other dry ingredients. This dough needs to chill for at least an hour, so you can prepare it in the morning and finish the tart in the afternoon.
Once the dough is chilled, the final assembly is quick and easy. Roll out the base, fill it with your pre-made, chilled jam straight from the fridge, and create the lattice top. A brush of milk and a 25-30 minute bake are all that’s left.
By splitting the recipe into these manageable stages, you can fit this impressive bake into any schedule. It’s a smart way to enjoy homemade dessert without dedicating an entire afternoon to baking. The result is a fresh, delicious crostata with half the day-of effort.