Blueberry Recipes

Instructions

1. In a food processor combine the flour, sugar, cardamom and salt
2. Pulse to combine
3. Add butter and pulse to pea size
4. Sprinkle 3 tablespoons water over flour
5. Process 3 to 4 seconds until starting to come together (if dough looks very sandy, add water and pulse a few more times until clumping but slightly loose)
6. Turn out onto a large sheet of plastic wrap
7. Bring wrap up and cover top of dough
8. Press to form 7-inch disk
9. Chill until cold
10. Divide dough into 6 equal pieces
11. Roll out on lightly floured board to form ¹⁄₈-inch thick circles approximately 5-inches in diameter
12. Line a baking sheet with parchment paper
13. Transfer circles to sheet
14. Spoon cookie crumbs into center of circles
15. In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch
16. Mound fruit evenly in center of each circle, leaving a 1-inch border around edge
17. Bring pastry up and over filling just to form a 1-inch border
18. Brush pastry lightly with egg mixture and sprinkle with sugar
19. Chill until cold
20. Position oven rack in lower third of oven
21. Heat to 425 F
22. Bake crostata 35 minutes until center lightly bubbles and crust is deep golden
23. Cool 15 minutes
24. Serve warm with gelato or lightly sweetened whipped cream