How to Use Fresh Bay Leaves in Your Baking

Fresh bay leaves are often associated with savory dishes like stews and sauces, but their subtle, aromatic flavor can be a game-changer in your baking. This recipe for a blackberry crostata is the perfect introduction to using this versatile herb in a sweet context, creating a dessert with surprising depth and sophistication.
The key is to use bay leaves as an infusion agent. In this recipe, two fresh bay leaves are added to the blackberry jam mixture as it simmers. The gentle heat allows the leaves to release their essential oils, which have notes of pine, mint, and a subtle floral quality. This fragrance permeates the jam, complementing the tartness of the blackberries and balancing their sweetness. It’s important to remove the leaves before cooling the jam, as they are not meant to be eaten.
To allow this unique flavor to stand out, the rest of the crostata is kept classic. A rich, buttery pasta frolla serves as a neutral yet delicious base. Its crumbly texture and simple flavor profile provide the perfect canvas for the more complex notes of the blackberry and bay filling.
When you assemble the tart, the lattice top works to your advantage. The openings allow the unique aroma of the bay-infused jam to escape during baking, filling your kitchen with an intriguing and wonderful scent. It’s a preview of the delicious and unexpected flavor combination to come.
The finished product is a dessert that is both familiar and novel. The comforting taste of a classic blackberry tart is elevated by the lingering, aromatic finish of the bay leaf. It’s a wonderful way to expand your baking horizons and discover the exciting possibilities of using herbs in sweets.