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.Blackberry and bay crostataPrep 5 min
Macerate 1 hr+Chill 1 hr
Cook 1 hr 30 min
Serves 8-10For the jam600g blackberries
300g caster sugar
