blueberry ginger crostata
A ‘crostata’ - its Italian name, is also called a ‘galette’ - its French name, & is a free-formed, rustic-looking pie with a shortcrust pastry, a fruit filling, often nuts, such as almonds & sometimes a little spice. For this recipe, you’ll need some non-stick baking paper – parchment paper, a large baking sheet & a rolling pin. The pastry needs to be chilled for 30 minutes before rolling. The crostata can be served warm or cold with ice cream or whipped cream.
Servings: 8
Ingredients
PASTRY
- 1 1/2 cups all-purpose flour plain
- 1/3 cup powdered sugar confectioner’s/icing
- 1 teaspoon ground ginger
- pinch of salt
- 3/4 cup 1 1/2 sticks/185g cold butter, cubed
- 2 large egg yolks
- 3 tablespoons iced water approximately
BLUEBERRY FILLING
- 3/4 cup sliced almonds toasted
- 1/2 cup brown sugar packed
- 1 tablespoon all-purpose flour plain
- 1 teaspoon ground ginger
- 1 lb fresh blueberries about 4 cups
- 1 large egg yolk lightly beaten
- ice cream or whipped cream to serve
Instructions
To make the pastry:
- Put the flour, sugar, ginger & salt in a food processor; process until combined. Add the butter, egg yolks & water. Process until the dough just starts to come together. Do not over process. Turn the dough out onto a lightly floured surface & quickly press together to form a disk-shape. Wrap in plastic wrap & place in the fridge for 30 minutes.
- Grab a baking sheet & a large piece of parchment paper, large enough for a 14-inch (35.5cm) circle. Preheat the oven to 375F.
- Roll the pastry out on a lightly floured surface until it forms a 14-inch circle, turning & gently lifting pastry after a couple of rolls. Carefully slide the parchment paper with the pastry on it, onto the baking sheet.
To make the filling:
- Place 1/2 cup of almonds, 1/4 cup brown sugar, flour & ginger in a food processor & process until almonds are finely chopped. Sprinkle the mixture over the pastry, leaving a 2-inch (5cm) border around the edge.
- Scatter the blueberries over the almond mixture. Then sprinkle the remaining almonds & brown sugar over the berries. Fold the excess pastry edge over the outer edge of the filling. Brush the pastry with egg. Bake, uncovered, on the second bottom rack in the preheated oven for 45 minutes or until golden brown. Let sit for 10 minutes before cutting into 8 wedges to serve. Serve with ice cream or cream.