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Those in Italy definitely understand the craft of indulgences, and they aren't afraid to savor them even for morning fare. That said, only in that island can I truly unconcerned having brioche and granita right away in the AM, primarily because not a soul there bats an eyelid. This tart – a rich, tender shell lined with fresh bay-scented blackberry preserve – shines for both breakfast and an afternoon treat. You will have additional preserve than required here, but if you are putting the effort of doing it homemade, it’s wise having a little more to savor on breakfast bowls or toast.

Herb-Infused Berry Pastry

Get ready five minutes
Rest 1 hr+
Chill 60 minutes
Bake an hour and a half
Yields eight to ten

For the jam:
600g berries
300g white sugar
Squeeze of half a lemon
Two bay leaves

For the pastry:
approximately 5.5 oz unsalted butter
60g fine sugar
1 egg, and 2 egg yolks
310 grams fine flour, or standard flour
Just a pinch leavening agent
Half a teaspoon sea salt
Milk, for brushing

First, prepare the jam. Place the berries, sugar and lemon juice in a sizeable container and leave to macerate for no less than an one hour, and preferably three or four additional hours, until the blackberries turn syrupy and most of the sweetness has melted.

Put a tiny dish in the freezer – it will help later to see if the preserve is ready. Put the combined ingredients, along with all the syrup, in a spacious, wide saucepan, then include the aromatic leaves and get it bubbling. Turn down the heat, simmer for about ten minutes, then drop a little bit of the cooking jam on the cold dish. Allow it to rest for two minutes, then push it with a finger: if it wrinkles a little, it’s finished; if not, simmer for a couple additional minutes and retest. Take out and toss the bay leaves, then empty the jam on to a low dish and leave to chill.

To make the pastry, mix the fat and caster sugar until light. Add in the whole egg and yellow parts, then include the flour, baking powder and fine salt, and mix well to form the ingredients together into a dough. Perform a quick work, then split in two pieces, with one piece a bit bigger than the second one. Cover both in clingfilm and chill in the refrigerator for an hour, or until solid.

Spread the larger piece of pastry to about 2½cm bigger than a 9-inch loose-bottomed mold, then place into the tin and press evenly into the edges. Trim off any extra dough, prick the base all over with a fork and layer with about 300 grams of the room-temperature filling.

Flatten the remaining piece of dough, then, using a sharp knife or crimped cutter, divide it into 8 strips. Arrange these evenly on top of the preserve (for example, four in both ways) to create a crisscross design, then cut away any excess bits. Coat the visible dough lightly with liquid, then cook for 25 to 30 minutes, until nicely browned. Retrieve, let to reach room temperature, then take out of the mold.