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This crostata has a crunchy, flaky crust and a tart, wild blueberry filling.
For the crust:
Using an electric mixer combine the flour, sugar, and salt. Add in the butter and mix just until the butter is in flakes. Add the egg and water and mix briefly to combine. Form the dough into a disk (doesn’t matter what size) and wrap in plastic wrap. Refrigerate for an hour, or until the dough is chilled.
For the filling:
Place the blueberries in a small saucepan over medium heat and stir the berries until their juices are released, about 5 minutes. Stir in the sugar and cornstarch and cook the mixture for a few more minutes, or until it becomes thick, like a jam. Place the filling in the freezer for a few minutes to chill.
Preheat the oven to 350 F.
Roll the crust out into a circle about a foot in diameter and place it on a parchment paper lined baking sheet. Put the filling in the center of the dough, leaving a two- to three-inch rim around the edge. Fold the edge of the crust over the filling in rough pleats.
Brush the exposed dough with milk and sprinkle with turbinado sugar. I sprinkle some turbinado sugar over the blueberries as well.
Bake for 50 minutes, or until the crust is a dark golden brown. Enjoy!
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!