Crostata

This is another recipe from my lovely Anna. I always use blackberry jam and mostly my own home-made stuff, which is a doddle to make when you just use a punnet of berries, out of which you’ll get the exact right amount for the tart below. But, obviously, substitute the jam of your choice.

This is a spongy kind of a pastry, a cake more than a tart. And, as authentically Italian as it is, it is deeply wonderful with a jugful of proper English cu