Tuesday, July 9, 2013

Blueberry Crostata

We've received a lot of blueberries in the last few weeks and are slated to receive more this week, so when this recipe called for 3 cups of blueberries I knew I had to try it so that I could use up all of my blueberries before they went bad!
Definitely delicious and very, very easy to make.
yield: 8 slices of crostata (or 4 reallllllly big ones)

1 sheet puff pastry, thawed
1/2C sugar
2 tbs cornstarch
3Cs fresh blueberries
1 tbs lemon juice
1/4 tsp cinnamon
1/4 tsp salt
1 egg, lightly beaten
coarse sugar, for sprinkling

  1. Preheat oven to 425F.
  2. Line a large, rimmed baking sheet with parchment paper or silpat.
  3. In a small bowl, stir together the sugar and cornstarch to get rid of any lumps.
  4. In a large bowl, toss the berries, sugar and cornstarch mixture, lemon juice, cinnamon, and salt.
  5. Unwrap the puff pastry and roll out onto the baking sheet.
  6. Mound the blueberries into the middle of the dough, leaving an inch or two around the edges.
  7. Fold the edges over the filling, just enough to keep the berries from sliding out, overlapping and pinching where needed.
  8. Brush the pastry with egg and sprinkle with the course sugar.
  9. Bake until golden, about 20-25 minutes (if the dough is browning too quickly, cover loosely with foil.)
  10. Cool for a few minutes before slicing, and serve with vanilla ice cream.
  11. Enjoy!

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