This crostata is based on a sour cherry crostata from the Gourmet cookbook. I've adapted it with a variety of fruits, including rhubarb and strawberries. The blueberry remains my favorite, when sour cherries are hard to find.
12 tablespoons unsalted butter, softened
1/3 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
3/4 cup whole wheat pastry flour
1/2 teaspoon salt
2 teaspoons lemon zest
3 tablespoons unsalted butter
5 1/4 cups blueberries (fresh or frozen (unthawed) )
1/2 cup sugar
2 tablespoons cold water
3 tablespoons cornstarch
1 teaspoon rosewater
1/2 teaspoon cinnamon
1 tablespoon coarse sugar for dusting
Equipment: 9" tart pan with removable bottom
make the pastry
- in a small bowl, whisk together the flour, salt, and lemon zest.
- using an electric mixer, beat together butter and 1/3 cup sugar until pale and fluffy.
- reserve about 1 tablespoon of beaten egg in the refrigerator for the egg wash, then beat remaining egg into butter mixture. add the vanilla.
- reduce speed to low and slowly add flour mixture. Mix until batter just forms a rough dough.
- divide dough into two parts and form each part into a 5-6" disc. wrap in plastic wrap and refrigerate at least 30 minutes.
make the filling
- Heat butter in 12" skillet until foam subsides.
- Add blueberries, any juices, sugar and bring to a simmer.
- Simmer while stirring, until sugar is dissolved and the blueberries release their juices and are tender (about 6-7 minutes).
- Stir together water and cornstarch into a smooth paste, then stir into simmering filling. Be sure to continue stirring gently, while you add the paste or it will clump.
- Continue stirring and simmer the filling another 2 minutes to thicken.
- Remove the filling from the heat and stir in the rosewater and cinnamon.
- Cool filling by spreading it in a shallow pan and refrigerating
assemble and bake
- Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with foil. Place in the center of the middle rack of the pre-heating oven.
- Roll out one disc of pastry (while keeping the other chilled) between two sheets of wax paper, until it's about 1/4 inch thickness.
- Remove one piece of wax paper and flip the pastry side down into the 9" tart pan. Remove other piece of wax paper. Trim excess pastry, leaving a 1/2 inch overhang.
- Fold overhang into pan and press into sides (to reinforce the sides). Roll your rolling pin over the top of the pan to remove excess pastry and give it a uniform top. Chill.
- Using the same method, roll out remaining disc of pastry. Remove top piece of wax paper and cut pastry into ten 1 inch strips. Slide marked pastry onto baking sheet and chill.
- Spread filling in pastry-lined tart shell. Arrange 5 strips of pastry spaced evenly across top of filling. Arrange the other 5 strips at a slight diagonal to form a diamond lattice pattern. Press the strips into the sides and trim strips flush with the sides of the pan. Brush the lattice work with your reserved egg wash, and sprinkle with 1 tablespoon coarse sugar.
- Bake the crostata on preheated baking sheet until the pastry is golden and the filling bubbles through lattice, about 50 minutes. If pastry browns too quickly, use a pie shield or cover loosely with foil.
- Cool the crostata completely before serving. It is delicious with ice cream or whipped cream.