![]() Not feeling up to making the dough? Use the chilled (not frozen) dough from the grocery store there’s no sin in taking the easy way. I think a little sweet stuff is in order here. Ingredients Deselect All Cooking spray 1 cup all-purpose flour, plus 1 tablespoon 1/3 cup granulated sugar, plus 1 1/2 tablespoons 1/4 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, cut. You can email me if it’s still a bit fuzzy. While a left winger all my life, that doesn’t negate my patriotism and love of the holiday! If you agree to celebrate, maybe you’ll take a chance and bake a crostata. This recipe will give you enough crust for two medium size tarts. And maybe it’s the time to make hay while the sun shines. Recipe Blueberry Crostata aka Rustic Tart Anna Blueberry Crostata or in this case Rustic Tart is a free-form blueberry pie made with an all-butter pie pastry and fresh blueberries. The Fourth of July comes despite everything. We don’t know what’s next and the news it difficult to hear, much less make sense of or bear. We’re in a hot mess worldwide, but especially in our country. But I’ve rarely brought out the crostata pastry dough in July. I love pairing either fruit with toasted almonds or cinnamon ice cream on cold, windy nights when friends come to dinner for roast pork or veggie lasagna. Cut into wedges and serve warm or at room temperature.I make crostata a lot in the fall when the apples and pears are falling to the soft earth, wanting a home in warm tummies rather than in the dirt. ![]() Transfer the baking sheet to a rack and let the tart cool to warm. Bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble. ![]() ![]() Brush the egg white on the pastry and sprinkle with sugar. Fold the pastry border up and over the blueberries, pleating it as necessary. Spoon the blueberries in the center of the pastry, leaving a 1 1/2″ border all around. Fold in the blueberries and lemon juice and let stand for 15 minutes. In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. MAKE THE FILLING: Preheat the oven to 375F. Unfold the pastry and refrigerate for 15 minutes. Fold the pastry in half and transfer it to the prepared baking sheet. On a lightly floured work surface, roll out the pastry to a 14″ round about 1/8″ thick. Line a large baking sheet with parchment paper. Wrap in plastic and refrigerate for 2 hours, or until firm. Turn the pastry out onto a lightly floured work surface and pat it into a disk. If you are wondering what a galette is, it is just a pie without a pie pan Super easy and freeform Use frozen or fresh blueberries, either one works. A simple and easy recipe that can be done ahead of time. ![]() It’s topped with a delicious blueberry filling and garnished with fresh blueberries. Sprinkle on the ice water and pulse just until the pastry starts to come together. Recipe Video Print Pin Recipe This blueberry tart is an absolute classic and luxurious dessert with rich, creamy vanilla pastry cream in a buttery shortcrust pastry. Add the butter and pulse until it is the size of small peas. PREPARE THE PASTRY: In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. Whisk the egg with the remaining tablespoon of water and brush the edges of the dough. Place the blueberries in the center, leaving a 2-inch border. It’s perfect with a scoop of vanilla ice-cream. 1 1/2 cups all-purpose flour, plus more for sprinklingġ 1/2 sticks cold unsalted butter, cut into small pieces Roll the dough into a 12-inch circle and place on a lined baking sheet. Jump to Recipe Prep Time: 30 mins Cook Time: 40 mins Total Time: 1 hr 10 mins Enjoy blueberry season with this rustic, free-form blueberry tart. ![]()
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