Rustic Blueberry Crostata

powderedsugar2

This is a gorgeous dessert that can be made a million ways. Basically, whatever fruits are in season can be added to the crostata. Summer = Blueberries, Fall = Apples, Spring = Cherries, you could even go savory and add chorizo, chicken, cheese or veggies.

I chose blueberries because of their sheer beauty when cooked.

This recipe was inspired by Carla Hall from abc's The Chew. She knows her stuff, that's for sure! This pie crust recipe will definitely be my go to recipe this fall & winter.

Note: The key to a perfect pie crust is COLD butter and COLD ingredients! It’s best if you can let the crust rest in the refrigerator for 12 - 24 hrs. That's a rule of thumb for most dough, including cookie dough. If you don’t have a stand up mixer, no problem, use your hand mixer.

I had a lot of fun making her crostata recipe. Its simple and a low cost gorgeous dessert.

Carla's recipe is posted after the photos.

butter
butter

{COLD butter ready for the crumble stage}

blueberries
blueberries

{Blueberries, blueberries, don't forget the blueberries!}

mix
mix
blueberry
blueberry
vanillablueberry
vanillablueberry

{All mixed up ready to go}

bowlblue
bowlblue
brushanddough
brushanddough
crust
crust

{Turbinado sugar dust}

blueberrypowderedsugar
blueberrypowderedsugar
slice
slice
IMG_3416
IMG_3416

{Blueberry Massacre!!! It's blueberry goodness, don't worry nobody was injured during the baking of this crostata}

PERFECT PIE CRUST

  • 1 tablespoon Sugar
  • 1/2 teaspoon Table Salt
  • 1/3 cup Water
  • 1/2 pound (2 sticks) cold Unsalted Butter (cut into 1/2-inch dice)
  • 2 1/4 cups All-Purpose Flour (plus more for rolling)

----------------

  • In a small bowl, dissolve the sugar and salt in the water.  Refrigerate until very cold, about 30 minutes. During that time, refrigerate your butter, flour, mixer bowl, and paddle, too.
  • Make sure your butter is cut into 1/2-inch dice.  Bigger pieces will make your dough puffy.  In the chilled bowl, combine the cold butter and flour.  With your hands, toss the butter in the flour until each cube is lightly coated.
  • With the chilled paddle, beat the flour-butter mixture on low speed to just break up the butter, about 30 seconds.  Add the water mixture all at once and raise the speed to medium-low.  Beat just until the dough comes together in big chunks, then immediately turn off the mixer.
  • Divide the chunks of dough in half and very gently pat each group into a round 1-inch-thick disk.  Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling.  You can refrigerate the disks for up to 1 day or freeze for up to 3 months. 

RUSTIC BLUEBERRY TART

  • Pie Crust (from above)
  • 1 1/2 pounds Fresh Blueberries ( I had blueberries left over)
  • 1/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla
  • 2 tablespoons Cornstarch
  • 1/2 an Orange (Juice and Zest)
  • 1 Egg (Whisked)
  • Water
  • Turbinado Sugar (For Garnish)
  • Powdered Sugar (For Garnish)

-------------

  • Preheat oven to 400°F.
  • Allow dough to come to room temperature while you prepare filling.
  • In a large bowl, gently toss together Blueberries, Sugars, Salt, Vanilla, Cornstarch and Orange Juice and Zest.
  • Roll out dough to 1/4 inch thickness.  Place dough onto a cookie sheet with parchment underneath.  Pour the Blueberry mixture into the center of the dough leaving a 2-inch border. Pleat the dough every 2-3 inches until you have created a rustic wall to hold the Blueberries.
  • In a small bowl, whisk together one Egg and a splash of Water.  Brush the exposed dough with the Egg wash.  Sprinkle the dough with Turbinado Sugar. Bake for 40 minutes until bubbly and golden brown.  Allow to cool for 10 minutes. Garnish with powdered Sugar.
  • Serve warm or at room temperature.