This blueberry crostata is jam-packed with fruit

There are lots of methods to make use of blueberries in several dishes. You may bake them in muffins, banana bread or pies. You toss them in a healthy smoothie. You may even make a scrumptious sauce to pair with waffles and pancakes. However if you happen to’re on the lookout for one thing new to bake with this summertime superfood, take into account this blueberry crostata recipe that takes the spirit of the season to the following stage.

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Blueberry Crostata

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This recipe instructs you on the best way to make your individual crust, however you can even use refrigerated pie crust you probably have some readily available.

This tart recipe is one of the simplest ways to ensure you use your entire blueberries while they’re in season. First, combine flour, sugar, lemon zest, salt and blueberries in a bowl. Sprinkle sugar and flour within the heart of the chilled dough earlier than arranging the summer time berry combination within the heart. Enclose the filling by folding the sides of the pastry dough towards the middle. Earlier than baking within the oven, brush your pastry with an egg wash and sprinkle with extra sugar so it is going to come out crispy and candy. Lastly, bake the tart till the fruit is effervescent and the crust appears caramelized. Now you’re able to serve your summer time dessert with a scoop of your favorite ice cream or prime with whipped cream.

You don’t have to make use of blueberries if you happen to desire one thing else. This crostata works with different summer time berries, like raspberries and blackberries as properly, or you may go all-out and do a mix of all three for a colourful, seasonal deal with. In case you’re unsure if crostatas are for you. that is OK! We have now loads of more ways you can use summer berries.

This recipe by Diane Rossen Worthington was initially printed within the Chicago Tribune.

Components:

For the crust:

• 1 1/4 cup white pastry flour or all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon sugar

• 8 tablespoons (1 stick) frozen, unsalted butter, lower into 1/2-inch items

• 1/4 cup ice water

For the filling:

• 1/3 cup plus 3 tablespoons sugar

• 2 tablespoons all-purpose flour, divided

• Zest of 1 lemon

• Pinch of salt

• 1 pound washed and dried recent blueberries

For the tart:

Instructions:

For the crust:

Step 1: Put together the pastry. Place the 1 ¼ cup flour, ¼ teaspoon salt and 1 teaspoon sugar in a meals processor fitted with a metallic blade and course of for about 5 seconds.

Step 2: Add 8 tablespoons butter and some tablespoons of water, and course of till you may have a crumb-like texture, about 5 to 10 seconds. Pat the dough right into a spherical kind for straightforward rolling.

Step 3: If utilizing pastry flour, proceed instantly. If utilizing all-purpose flour, refrigerate, coated for half an hour. (In case you are utilizing ready dough, defrost per directions, ensuring to push collectively any cracks.)

Step 4: Place a 10-inch diameter detachable backside disc of a springform or detachable tart pan on a foil coated heavy baking sheet with a rim. (You will not want the edges of the springform or tart pan for this freeform tart.)

Step 5: On a floured floor, roll out the home made or packaged pastry right into a spherical that’s 13 inches in diameter.

Step 6: Roll the pastry again onto the rolling pin and switch it to the tart backside spherical, laying the dough flat to cowl the spherical with a 3- inch border overlap throughout on the baking sheet.

Step 7: Refrigerate whereas making the filling. Preheat the oven to 400F.

For the filling:

Step 1: In a medium mixing bowl, mix 1/3 cup sugar, 1 tablespoon flour, the lemon zest, salt and 1 pound blueberries, and blend to coat the berries.

Step 2: Take away the tart from the fridge, and sprinkle 1 tablespoon sugar and 1 tablespoon flour evenly over the middle of the crust.

Step 3: Prepare the fruit combination within the heart of the pastry, after which fold about 3 inches of the pastry edges up across the fruit, making pleats, to seem like a free-form tart.

Step 4: Brush the pastry with overwhelmed egg and evenly sprinkle the remaining sugar over the pastry and fruit.

For the tart:

Step 1: Bake the tart for 40 to 45 minutes or till the fruit filling is effervescent and the crust is caramelized.

Step 2: Let cool for not less than 20 minutes on a wire rack. Slide the tart pan backside to a serving platter. Slice, and serve with ice cream.