Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 egg, beaten
- 1 tablespoon turbinado sugar
Special equipment needed:
- Food processor
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse together the flour, sugar, and salt until combined.
3. Add the butter and pulse until the mixture resembles coarse sand.
4. With the food processor running, slowly pour in the ice water until the dough comes together in a ball.
5. Turn the dough out onto a lightly floured surface and roll it into a 12-inch circle.
6. Transfer the dough to the prepared baking sheet.
7. In a medium bowl, toss together the blueberries, sugar, cornstarch, lemon juice, and lemon zest.
8. Spoon the blueberry mixture onto the center of the dough, leaving a 2-inch border.
9. Fold the edges of the dough up and over the blueberry mixture, pleating as necessary.
10. Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar.
11. Bake for 35-40 minutes, or until the crust is golden brown and the blueberries are bubbling.
12. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 100mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 16g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Raspberries or blackberries can be substituted for blueberries.
- Turbinado sugar can be substituted for regular granulated sugar.
Variations:
- Add a tablespoon of chopped fresh mint to the blueberry mixture for a refreshing twist.
- Substitute lime juice and zest for the lemon for a different flavor profile.
- Top the crostata with a dollop of whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is very cold when making the dough.
- Don't overwork the dough or it will become tough.
- Use a light hand when folding the edges of the dough up and over the blueberry mixture.
- If the crust is browning too quickly, cover it with foil.
Storage instructions:
Store the crostata in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the crostata in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the crostata on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Powdered sugar
- Fresh mint
Pairings:
- Coffee
- Tea
- Sparkling water
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Troubleshooting advice:
- If the dough is too dry, add more ice water, 1 tablespoon at a time.
- If the crust is too tough, make sure you're not overworking the dough.
- If the blueberry mixture is too runny, add more cornstarch, 1 teaspoon at a time.
Food safety advice:
- Make sure the blueberries are washed and dried before using.
- Store the crostata in an airtight container to prevent contamination.
Food history:
Crostata is an Italian dessert that originated in the Lombardy region. It is similar to a tart or pie, but with a more rustic appearance.
Flavor profiles:
The blueberry-lemon crostata is sweet and tangy, with a buttery crust and juicy blueberries.
Serving suggestions:
Serve the crostata warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
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Region: Italian