Blueberry Crostata aka Rustic Tart
Blueberry Crostata or in this case "Rustic Tart" is a free-form blueberry pie made with an all-butter pie pastry and fresh blueberries. This recipe will give you enough crust for two medium size tarts. I tend to make one tart at a time, thus this recipe provides enough filling for just one medium size tart. If you're making 1 large tart or 2 medium, double the filling.
Servings 4
Cost 5
Ingredients
Crust:
- 1 ¼ cups 5.8 oz pastry flour (all-purpose okay) (165 grams)
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 8 tablespoons very cold unsalted butter, best quality
- 4-6 tablespoons of ice cold water or as needed I often need more
Filling:
- 1 tablespoon cornstarch
- 1 tablespoon sugar plus extra for crust
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- lightly beaten egg
- Sparkly or coarse sugar optional
Instructions
- Mix the flour, sugar and salt very well in a large mixing bowl. Cut the butter into small bits and scatter over the flour mixture. Using your fingers or a pastry cutter, lightly work the mixture into a coarse meal.
- Add about 3 tablespoons of water and mix with a spoon or heavy duty scraper. Keep adding water until flour mixture holds together when you pinch it with your fingers.
- Dump the mixture onto a big sheet of plastic wrap and press it all together. It shouldn't crumble at this point.
- Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- When ready to roll, divide in half and bring the half you plan to use to room temperature.
- On a floured surface, roll one section of dough into an 8 inch circle.
- Transfer circle to a parchment lined rimmed baking sheet.
- Preheat oven to 425 degrees F.
- Mix the sugar and cornstarch together in a small cup. Put the blueberries in a mixing bowl and toss berries with sugar mixture. Stir in lemon zest and juice.
- Spoon the berries into the center of the dough leaving about a 2 inch border.
- Fold border up to make a crust (see photo).
- Brush the crust edge with lightly beaten egg and sprinkle with coarse sugar.
- Bake 20-22 minutes or until golden brown. Let cool for about a half hour.
Notes
This will give you enough dough for two medium size tarts and one round of filling. Freeze half the crust and use it later or double the filling and make two.