Crostata al Mirtillo
blueberry tart
Merry (belated) Christmas and Happy (belated) New Year! It has been a long while since my last post here! I have a genuine legitimate reason for this – I have been completely time poor with a 4 & 1 year old! You say, “well how come others can do both – work & kids?” My answer is; I don’t know!
I definitely take my hat off to those who can! However, I will add that in addition to child rearing, I do in fact work part-time from home as Financial Administrator for my hubby’s business, Mister Minit Franchises. This work, I’m confident to divulge, does not tickle my fancy. It is not my passion, but it is work that I am capable of completing, and allows me to help hubby, help us financially.
Nevertheless, I have not completely neglected my love of sharing recipes, step-by-step cooking & baking videos, food pics, and dining experiences. If you follow me on my other social media (foodie) outlets such as Instagram, Facebook & YouTube, you would have noticed that I have posted a few entries over the last few months (click on the social media title for link to view some of my more recent posts. See, I haven’t been totally absent!).
Thus, the commencement of the new year has sanctioned more time (and drive) and I plan to visit this blog more regularly – the goal is once a week! You can hold me to it, I’ll let you! Verily, my time poor situation has improved – our little munchkins are growing fast and are not as dependent, alleviating some time. Our little 4 year old, Freya, will be attending Preschool 3 days per week as of January end, and our little Remy, enjoys bouts of solitude; venturing & exploring his surrounds. Additionally, I’m feeling energized from a full nights sleep – thanks Remy!
So here it is, my long awaited post and the first for 2016 (better be good!). Well it is – Blueberry Crostata. This would have been a perfect Christmas lunch dessert for you – sorry! Maybe for Christmas 2016?!
This crostata looks deceiving difficult with the lattice shortcrust pastry topping, yet you will be so excited to know that this is one of the easiest desserts to prepare and it will soon become your go-to entertaining treats.
This tart celebrates the best of seasonal summer blueberries, which also makes it cost effective. The lattice shortcrust pastry on top is synonymous with rustic authentic Italian fruit tarts – in fact, this is a typical recipe my Nonna and Zia in Italy bake to use up the abundance of blueberries (and other fruits) they grow.
The shortcrust pastry is very simple to assemble and results in a scrumptious short tasting crust. The filling is also easy – the blueberries! Just rinse them and add inside the pastry tart. Finish with the lattice shortcrust pastry and then in the oven to bake. Voila`! It’s a piece of cake! The flavour and texture of this tart is perfect – the golden buttery crust adds crunch compared to the softly baked juicy blueberries. Heavenly!
This rustic Italian crostata is served best warm with dollops of thickened cream, crème fraiche or gelato.
You are on a winner when you have a dessert that is so easy to prepare, looks amazing and tastes as good as it looks. Enjoy and see you next week (I hope! Hehe.).
8
Blueberry CrostataA delicious rustic Italian style fruit tart.
15 minPrep Time
35 minCook Time
50 minTotal Time
Save Recipe Ingredients
SHORTCRUST PASTRY100g Butter, unsalted, cold, diced
200g Plain Flour
Pinch Sea Salt, fine grind
2-3 tblsp iced water
FILLING & COATING500g Fresh blueberries
25g Demarara Sugar, to coat
25ml Milk, to glaze
50g Flaked almonds, to decorate
Crème Fraiche or double cream to serve
Method
- In a food processor, pulse together the flour, butter and a pinch of salt until resemble breadcrumbs.
- Add the iced water and pulse until the mixture begins to clump together.
- Turn mixture out onto lightly floured surface and form together by hand lightly. Form into disc shape.
- Wrap in plastic and refrigerate to rest 30mins.
- Roll out about 2/3 of the pastry and line a 23cm tart tin. Chill for 30 minutes.
- Preheat oven 190c. Spread the blueberries in the pastry case.
- Roll out the remaining pastry and cut into thin strips. Brush the rim of the tart with a little water and arrange the pastry strips in a lattice pattern over the top.
- Brush the pastry with a little milk and sprinkle the flaked almonds & demarara sugar over the lattice surface.
- Bake in preheated oven for 30-35 minutes until the pastry is golden and the blueberries are tender.
- Serve warm or cold with a dollop of cream or crème fraiche.
7.8.1.212https://www.thevillagecooks.com.au/blueberry-crostata/
The Village Cooks
8
A delicious rustic Italian style fruit tart.
15 minPrep Time
35 minCook Time
50 minTotal Time
Save RecipeIngredients
100g Butter, unsalted, cold, diced
200g Plain Flour
Pinch Sea Salt, fine grind
2-3 tblsp iced water
500g Fresh blueberries
25g Demarara Sugar, to coat
25ml Milk, to glaze
50g Flaked almonds, to decorate
Crème Fraiche or double cream to serve
Method
- In a food processor, pulse together the flour, butter and a pinch of salt until resemble breadcrumbs.
- Add the iced water and pulse until the mixture begins to clump together.
- Turn mixture out onto lightly floured surface and form together by hand lightly. Form into disc shape.
- Wrap in plastic and refrigerate to rest 30mins.
- Roll out about 2/3 of the pastry and line a 23cm tart tin. Chill for 30 minutes.
- Preheat oven 190c. Spread the blueberries in the pastry case.
- Roll out the remaining pastry and cut into thin strips. Brush the rim of the tart with a little water and arrange the pastry strips in a lattice pattern over the top.
- Brush the pastry with a little milk and sprinkle the flaked almonds & demarara sugar over the lattice surface.
- Bake in preheated oven for 30-35 minutes until the pastry is golden and the blueberries are tender.
- Serve warm or cold with a dollop of cream or crème fraiche.
