Blueberry Crostata Recipe - A Fruit Tart For Any Occasion
Here is a rustic and easy recipe that is great to make during berry season! The dough comes together quickly and this can be ready for a picnic or gathering fast.
Ingredients
Dough:
- 1 ¾ cups flour
- 4 oz unsalted butter (1 stick sliced on to 1" pieces)
- 1 pinch salt
- 2 tablespoon sugar
- 1 teaspoon apple cider vinegar
- 1 egg beaten + 1 tablespoon of water
Blueberry Filling:
- 2 cups blueberries
- 1 tablespoon lemon fresh squeeze juice
- ⅓ cup sugar
- 4 teaspoon cornstarch
Cheese Filling: (be sure these ingredients are at room temperature)
- 6 oz Neufchatel softened*
- 1 tablespoon milk
- 1 egg beaten
Finishing Touches Before Baking
- 1 egg beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon sugar course, sprinkled on top of the egg wash
Glaze - After Baking
- 2 tablespoon apple jelly
- 1 zest lemon zest sprinkled on the blueberries
*Neufchatel is in essence a low fat cream cheese
Instructions
- Preheat oven to 375'F.
- Prepare the blueberry filling: In a bowl place blueberries, sugar, lemon juice and cornstarch. Mix well and place in the refrigerator.
- Prepare the cheese filling: In a separate bowl, mix with a small hand blender the Neufchatel cheese with milk and the egg and place in the refrigerator for about 30 minutes until thick. (Be sure to have all of these ingredients at room temperature before combining.)
- For the dough: In a food processor place flour, salt, sugar and vinegar, pulse until combined. Add butter and beaten egg and continue to pulse until mixture forms a ball. Remove from the food processor and flatten out on a floured surface with the palm of your hand. Form a round disk, wrap in plastic and refrigerate for one hour or overnight if you want to prep this step in advance.
- Roll out the dough on a floured surface to create a 12" circle. Roll up the dough on a rolling pin and carefully transfer to a baking sheet.
- With a spatula spread chilled cheese and egg mixture around the dough circle leaving a 2" border.
- Scoop blueberry mixture on top of the cheese egg mixture and using both hands bring up dough towards blueberries crimping and overlapping the dough. Also, make sure you pinch well where the dough pieces touch each other to form a crimp.
- Brush the edge of the crust with the egg wash. Sprinkle the course sugar around the edge of the egg wash where it will stick.
- Bake for about 30 minutes or until golden brown around the edges.
- After the crostata has cooled and set, heat the apple jelly in the microwave until slightly melted and lightly brush on the blueberries only. This will keep them moist and shiny looking.
- Sprinkle the zest of one lemon on the blueberries.
Notes
Frequently Asked Questions:
- Can I make this crostata dough in advance and freeze it? Yes, freeze the dough before it is rolled out and is still a flat disc. Wrap the disc with foil and seal it in a freezer bag or container. Thaw it out in the refrigerator for several hours before rolling it out and baking. For best results use the dough within three months.
- How long can I store the finished crostata? It is best to eat this crostata fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the crostata with foil or plastic wrap while in the refrigerator.
- Can I freeze the finished blueberry crostata? No, since this crostata contains dairy in the custard it does not freeze well.
- Can I reheat the crostata in the oven from the refrigerator? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm in the center. A smaller portion will take less time. If half of the crostata is left it will take less time to heat up the center.
- Can I use cream cheese instead of Neufchatel? Sure, these ingredients substitute well for each other in this recipe. The Neufchatel does have a lower amount of fat if you are looking to reduce calories.
Nutrition
Calories: 368kcalCarbohydrates: 44gProtein: 7gFat: 18gSaturated Fat: 10gCholesterol: 107mgSodium: 104mgPotassium: 112mgFiber: 1gSugar: 19gVitamin A: 640IUVitamin C: 5mgCalcium: 46mgIron: 1.7mg
Tried this recipe?Let us know how it was!
