Filling:
- 2 cups fresh or un-thawed frozen blueberries
1 cup sugar1/2 cup sugar
Crostata assembly & serving:
- One batch of double crust pasta frolla. Your choice, but I prefer scented with lemon zest for this tart.
- One large egg yolk beaten with a little water for egg wash
- Confectioners sugar, if desired
Roll out the bottom crust:
On a lightly floured surface, roll out half the dough into a 10-inch circle, that’s about 1/8 inch thick. Fit the dough into a 9-inch fluted tart pan with a removeable bottom. Trim the overhang to about 1/2 an inch, and fold and press that into the sides of the pan, to make the sides thicker than the bottom. Chill the shell for abut 30 minutes.
Prepare the filling:
Combine the berries and the sugar in a sauce pan that’s at least 2 quarts, cover, and cook over medium-high heat until the berries start give off juice. Uncover, bring to a boil, then reduce heat and cook for about 10 minutes, until berries are very soft. Mash the berries with a spoon, and continue cooking up to 10 minutes longer until very thick. Cool the filling.
Assemble the crostata:
Heat the oven to 350°, with a rack in the bottom third.
Spread the cooled filling into the crust.
Roll out the second disk of dough into a 10-inch circle, and cut as many 1-inch wide strips as you can. Use a fluted pastry cutter if you have one, or a knife.
Brush the edges of the tart with the egg wash. Lay about half the strips across the tart going one direction. Brush them with the egg wash. Lay the remaining strips cross-wise over the other strips, forming a lattice – no need to weave. Brush with egg wash.
Put the tart in the oven (if you’re worried the pan may leak, place a cookie sheet or round pizza pan under the tart pan) and bake for 30 to 35 minutes, or until the pastry is golden brown. Cool on a rack for 10 minutes, or until cool enough to handle, and then remove the outer rim of the tart tin. Cool completely, and dust with confectioners sugar if desired, just before serving.
For Orange Tree Imports cooking class