Blueberry Crostata

By eva @myfrontburner
July 26, 2014
5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This recipe flips the traditional pie formula upside down. Instead of a flakey, neutral flavored crust with a super sweet filling, this tart features a sweet, tender Italian pasta frolla and the not-too sweet filling. The slightly cakey crust is the perfect foil for the mild flavored blueberries. eva @myfrontburner

Makes: 1 9-inch tart

Pasta Frolla

  • 1 large egg, plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 tablespoon cold water
  • 2 1/3 cups all-purpose flour
  • 2/3 cup suger
  • 2 lemons, zested
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, cooled but not straight from the refrigerator

Blueberry Filling

  • 3 cups blueberries
  • 1/3 cup sugar
  • pinch salt
  • 1 lemon, zested
  • 1 cup heavy cream
  • 1/3 cup lemon curd
  1. Whisk the egg, yolks and vanilla and water in a small bowl and set aside.
  2. Combine sugar, and zest in the bowl of a mixer fitter with a paddle attachment and mix for 3 to 5 minutes. Add the flour, baking powder and salt and mix to combine. Add the butter and mixture until just combined, but some pea-sized pieces of butter remain Add the egg mixture and until mixture comes together but is still a bit shaggy. Place the mass on a lightly floured work surface and gently knead until dough is cohesive. Divide the dough into 2 portions, with one portion slightly larger than the other. Wrap in plastic wrap and refrigerate for at least 2 hours.
  3. Combine 2 cups of blueberries, sugar, lemon juice and salt in a medium saucepan and turn heat on medium heat. Cover the pan and cook until the blueberries begin to release some liquid, about 5 minutes. Remove the cover and increase heat to medium-high and continue to simmer until the mixture is thickened slightly, about 10 minutes. Remove from heat and stir in remaining blueberries, lemon zest. Allow to cool completely, about 2 hours.
  4. Adjust oven rack to center position and preheat oven to 350 degrees. Roll out the larger of the two dough’s on a lightly floured work surface into an 11-12 inch circle. Transfer the dough into a 9-inch tart pan with a removable rim. Roll the rolling pin back and forth over the top of the tart pan to cut off excess dough. Fill the dough-lined pan with the chilled blueberry mixture and smooth the top.
  5. Place the second dough on the lightly floured work surface and roll it out into a 9 to 10 inch circle. Using a knife or a pastry wheel, cut into ¾-inch strips. Lay half of the strips diagonally across the top of the tart and lay the remaining strips diagonally in the opposite direction. When laying the strips, leave a 3/4- inch space between the strips.
  6. Bake the tart until the crust is golden brow, 35 to 40 minutes. Remove from the oven and allow to cool on a rack for 15 minutes. Remove the rim of the pan and allow the tart to cool completely before serving, about 2 hours.
  7. Combine cream and lemon curd in bowl of standing mixer fitted with the whisk attachment. Whip on medium speed until medium peaks form, about 2 minutes. Cut the tart into wedges and serve with lemon cream topping.

More Great Recipes: