When you bake this blackberry and bay tart, you are participating in a long and delicious piece of Italian history. The crostata is a dessert with a rich legacy, believed to be one of Italy’s oldest sweets, with roots that stretch back centuries.
The concept of a pastry shell filled with fruit or cream has existed since ancient times, but the crostata as we know it began to take shape in the late Middle Ages and the Renaissance. Early versions were often more savory, but with the increased availability of sugar, sweet tarts became more common, especially in the lavish courts of Italian nobles.
One of the earliest written recipes for a crostata appears in the 1570 cookbook “Opera dell’arte del cucinare” by Bartolomeo Scappi, a famous Renaissance chef. His recipes included tarts filled with fruits like quince, plums, and cherries, and often featured the decorative lattice top that remains the crostata’s most recognizable feature.
The crostata evolved into a staple of cucina povera (peasant cooking) as well. It was a practical and delicious way for families to preserve the seasonal bounty of their orchards. Every family, or nonna (grandmother), had their own special recipe for the pasta frolla and the jam filling, a tradition that continues to this day.
Today, the crostata remains a beloved dessert throughout Italy, a symbol of home, comfort, and tradition. By baking this blackberry and bay version, you are not just making a tart; you are keeping a sweet and storied legacy alive in your own kitchen.