Blueberry Crostatas

Sweet and crisp Italian open-fruit tart filled with fresh juicy blueberries.

Found on Playing With Flour, originally from Brian Boitano.

Yield: 4 six-inch crostatas

Time: 45 minutes

 

Ingredients

For the crust:

7 ounces almond paste

 

Preparing the blueberries:

2 cups blueberries, washed and dried

2 tablespoons granulated sugar

1 teaspoon freshly squeezed lemon juice

1 tablespoon cornstarch

 

For the filling:

1 egg

1 1/2 teaspoon water

4 ounces cream cheese, softened

1 tablespoon granulated sugar

1 1/2 teaspoons all-purpose flour (plus more for dusting)

1/2 teaspoon pure vanilla extract

 

1 tablespoon turbinado sugar (coarse or raw sugar), for sprinkling

 

Directions

1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.

 

For the crust:

2. Divide the almond paste into 4 equal pieces. Lightly dust work surface or a piece of parchment paper with flour. Working with one piece at a time, press the almond paste down with your palm to flatten. Lightly dust a rolling pin and roll almond paste out into a 6-inch round, about 1/8 inch thick. Set onto the prepared baking sheets.

 

Preparing the blueberries:

3. Toss the blueberries together with the sugar, lemon juice, and cornstarch to combine.  Set aside.

 

For the filling:

4. In a small bowl, crack the egg and beat lightly.

5. Transfer half of the beaten egg to another small bowl and mix in 1 1/2 teaspoon water to make an egg wash; set aside.

6. In a medium-size bowl, combine the remaining half of the beaten egg with cream cheese, sugar, flour, and vanilla. Mix until all incorporated and smooth.

 

Assembly:

7. Spread about 2 tablespoons of the cream cheese filling evenly onto the center of each circular almond paste crust, leaving a 1/2 inch border all around.

8. Place blueberries on top of the cream cheese filling of each crostata.

9. Fold the border of the almond paste crust over the edge of the berries, pressing down lightly where necessary to secure it in place. Using a pastry brush, lightly brush the edges of the crostata with the egg wash. Then sprinkle each crostata with turbinado sugar.

 

10. Bake for 20 minutes, until golden brown. Cool & enjoy!