Mini Blueberry Crostata

Wednesday, July 8, 2015

Summer desserts should be all about simplicity in my book and there is nothing simpler than making a summer fruit crostata.

A crostata is an Italian free-form tart that can be either sweet or savory. It is the perfect dessert to make if you are in the mood for pie, but don't want to go through the hassle of making a whole one! With the abundance of fresh summer fruit in the grocery stores, I decided it was time to make a crostata, but a mini version. So by using a ready-made pie crust and fresh summer berries, I created a beautifully rustic and simple dessert for two.

Mini Blueberry Crostata
{yield: 2-4 servings}

1 ready-made pie crust, cut down to an 8 ½ inch circle
6 oz. fresh blueberries
3 tsp. granulated sugar
3 tsp. flour 
zest from half a lemon
juice from half a lemon

Start by preheating your over to 400 degrees and line a baking sheet with parchment paper. Unroll the ready-made pie crust and cut a circle that measures 8 ½ inches and place on the parchment sheet. Then in medium bowl, add the fresh blueberries, sugar, flour, lemon zest and juice and mix together.

Spoon the berries on top of the dough leaving roughly a 2 inch edge. Then fold and crimp the edge up and around the berries. Use a pastry brush and lightly brush the outside with water and sprinkle with sugar.

Place the crostata in the oven and bake for 35 to 40 minutes or until the crust is golden brown. Remove from the oven and allow the baking sheet to cool on a wire rack. Serve just as or top with a scoop of vanilla ice cream!

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