Easy, fresh and flaky – this Blueberry Almond Crostata is one of my favorite desserts!
Sometimes we feel like a pie….sometimes we don’t. And sometimes we feel like a pie without the fuss of a pie. Am I right? There are days when we just don’t want the hassle of a top crust, a shrinking crust, or a blind bake. Sometimes we just want the tantalizing sweet flavors of a flaky, rustic, free formed pie. And we want it now!
Enter: Blueberry Almond Crostata.
All the flavor without all the fuss.
I’ve been a fan of crostatas for a very long time, as evidenced by this, this, and this!
The process is quite simple:
- Prepare a quick homemade dough using just three ingredients. Flour, butter, water.
- Once it’s chilled, roll it out.
- Pile it high with fresh fruit.
- Fold over the edges.
- Paint the crust with egg wash then sprinkle with sugar and sliced almonds.
- Bake.
Nothin’ left to do but eat!
This will make a for a nice dessert or brunch item on Mother’s Day, and it most certainly’ll make for a sweet treat on any day.
Top with your favorite ice cream, whipped cream, sliced almonds or lemon zest.
You can’t go wrong!
If you decide to give this Blueberry Almond Crostata a whirl – I’d love your feedback and photos! Tag @ciaochowbambina on Instagram, or share to my Pinterest and Facebook page!
Buon Appetito!
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Blueberry Almond Crostata
- Category: Dessert
- Cuisine: Italian
Description
Easy, fresh and flaky – this Blueberry Almond Crostata is one of my favorite desserts!
Ingredients
2 cups all-purpose flour
3/4 cup salted butter, chilled and cut into small cubes
1/2 cup plus 2 Tbsp. ice water
7 ounces almond paste (I use Odense Almond Paste)
12 ounces fresh blueberries, rinsed and dried
1 egg, whisked, for brushing the crust
Sugar for sprinkling the crust
1 cup sliced almonds
Instructions
In a large mixing bowl, place the flour, butter and water.
Mix with hands until everything is combined and the dough becomes one solid mass.
Turn the dough onto a well-floured board and form into a disk.
Wrap the disk with plastic and refrigerate for at least 30 minutes.
Preheat oven to 400 F.
Roll out almond paste to about an 8-inch circle. Set aside.
Remove dough from refrigerator.
Cut a piece of parchment the size of a baking sheet.
Sprinkle with flour and roll dough on the parchment to form a 12-inch circle.
Leaving about 1 1/2-inches around the perimeter of the dough, set the almond paste in the center.
Next, pile the blueberries in the center of the (rolled out) almond paste.
Gently fold the border up and around the almond paste, pleating as you go.
Brush egg wash around the edges and sprinkle with sugar and sliced almonds.
Bake for 40 minutes until the crust is golden and berries are soft.
Allow to cool.
Serve at room temperature.
Notes
Ice cream and/or whipped cream make nice accompaniments.
This is really beautiful. Can I freeze it?
Thank you! Yes you can. Place crostata on a parchment-lined cookie sheet and place in the freezer. When it’s frozen, wrap in plastic wrap and place in a freezer bag; when ready to use, thaw and reheat in the oven until warm.