The thing I enjoy most about Summer is the fresh fruits and vegetables that are not only available during the warmer months, but you can buy or pick them at their peak.
One of the simplest ways to enjoy fruits (other than right out of your hand), is to make crostata. A crostata is simply an Italian free-form pie or tart, typically filled with a fruit jam or fresh fruit. Strawberry, Blackberry and Peach are a few family favorites. My Caramelized Onion & Fig with Gorgonzola is a special treat when fresh figs are available.
The inspiration for today’s recipe comes from my recent visit to a blueberry farm. This not too sweet crostata is quick and easy to make (I used a refrigerated pie dough) and pairs nicely with a cappuccino.
- 1 dry pint (2-cups) fresh blueberries
- 1/4 cup granulated sugar
- 2 Tablespoons flour
- 1-1/2 teaspoons fresh lemon juice
- 1 Pie crust (Pillsbury refrigerated pie dough)
- 1 Tablespoon half & half or cream
- Sparkling sugar
Using a large bowl, toss the berries with sugar, flour and lemon juice.
Carefully unroll the pie crust onto a parchment-lined baking sheet.
Mound the berries in the center of the dough, leaving about 2-inches around the edge, Fold the dough up and over the fruit. Using a pastry brush, brush the edges with the cream and sprinkle with sparkling sugar.
Bake in pre-heated 375* oven until crust is golden brown and filling is bubbling, 45 – 50 minutes.
Let cool before serving. Dust with Confectioners’ Sugar if you wish.