This is a beautiful dessert that highlights summer fruits.....I love blueberries, however, you can substitute strawberries or blackberries if desired.
1 3/4 cups AP flour
3/4 cups cold butter, cut into pieces
1 TBS sugar
1/3 cup ice-cold water
Put flour, butter and sugar in a food processor and pulse to mix. Slowly add ice-cold water while running processor, until dough comes together. Wrap dough in plastic and put in fridge for 30 minutes or up to 4 hours. NOTE: dough needs about 30-40 minutes to warm up when removed from the fridge.
3 1/2 cups fresh blueberries
1/2 cups sugar
1 TBS corn starch
Juice of 1/2 lemon
Zest of 1 lemon
1 beaten egg
2 TBS sugar for dough topping
Preheat oven to 350 degrees. Remove dough from fridge and place on a lightly floured surface and allow to come to room temp.
Mix all filling ingredients but beaten egg and 2 TBS sugar. Stir until combined. Roll dough out to a 9-10 inch round. Place dough on a parchment lined cookie sheet. Spoon blueberry filling into the middle of the dough, leaving 1 to 1 1/2 inches uncovered dough along edges. Fold dough over the blueberries, pleating dough. Leave center 3-4 inches uncovered. Brush folded dough with beaten egg and sprinkle sugar over egg-brushed dough. Bake Crostata for 35-40 minutes, until dough is golden brown.....NOTE: blueberry juice will "leak" out. Remove from oven, cool. Serve alone or with vanilla ice cream and enjoy!!
Loves cooking, gardening and creating incredible dishes to share with friends and family.