You’ve done all the work—made the jam, crafted the pastry, baked it to perfection, and patiently let it cool. Now comes the final moment of truth: cutting that first perfect slice. Here’s a guide to ensure every slice of your blackberry and bay crostata is as neat and beautiful as the last.
The first rule, which cannot be overstated, is to ensure the crostata is completely cool. A warm tart will have a soft crust and a runny filling, making a clean slice impossible. Patience is your most important tool here.
Use the right knife. A long, sharp, thin-bladed knife is your best friend. A serrated knife can tear the delicate lattice, and a dull knife can crush the crust. If you have one, a chef’s knife or a slicing knife works wonderfully.
For the first slice, which is always the trickiest, press the tip of the knife down firmly in the center of the tart. Then, press the rest of the blade down in a single, decisive motion to cut through the lattice and crust to the bottom. Repeat this for the second cut to form your first wedge.
To lift the slice out cleanly, use a small offset spatula or a dedicated pie server. Slide it carefully underneath the crust, ensuring it goes all the way to the point of the slice. Lift it straight up and out. Having the first slice out makes all subsequent slices much easier to remove.
Between each slice, it’s a good idea to wipe the blade of your knife clean with a damp cloth. This prevents any jam from the previous cut from smearing onto the next, ensuring every slice looks pristine and picture-perfect.