While this blackberry and bay crostata is an indulgent treat, there are a few considerations and potential swaps for those looking for a slightly healthier take on the classic. It’s important to note that these changes will alter the final texture and taste, but can still result in a delicious dessert.
For the jam, you can reduce the amount of caster sugar. A typical jam ratio is 1:1 fruit to sugar, but this recipe is already lower at 1:2. You could try reducing it further, to perhaps 200-220g of sugar for 600g of fruit. To ensure a good set with less sugar, you might need to cook the jam a little longer or add a natural pectin source like a chopped apple. You could also experiment with natural sweeteners like maple syrup or honey, though this will change the flavor.
For the pastry, you can substitute some of the plain or Type 00 flour with whole wheat pastry flour. Try replacing about one-third of the white flour (around 100g) with whole wheat. This will add fiber and a nutty flavor, but it will result in a denser, less tender crust.
Reducing the butter is tricky, as it is crucial for the pastry’s structure and texture. Swapping it for margarine or shortening will change the flavor significantly. One option could be to use a high-quality, block-style vegan butter alternative.
While this crostata is best enjoyed as the rich, buttery treat it was designed to be, these small adjustments can help to align it more closely with your dietary preferences. The best approach is often simply to enjoy a smaller slice of the original, perfectly crafted recipe.
