Crostatas are divine.  They are the perfect balance of pastry and fruit.  A low sugar delicious dessert!

For the tart dough:

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tablespoon (14 g) sugar
  • 1/4 teaspoon table or kosher salt
  • 8 tablespoons (114 g) cold, cubed unsalted butter
  • 1/4 cup + 1-2 tablespoons (71 g) ice water
  • 1/4-1/3 cup maple syrup

For the frangipane:

  • 1/2 cup (60 g) almond flour
  • 2 tablespoons (28 g) sugar
  • pinch salt
  • 2 tablespoons (28 g) butter at room temperature
  • 1 egg (small if possible)
  • 2 teaspoons vanilla, rum, brandy or bourbon

For assembly:

  • 1 lb. blueberries (about 3 cups) 
  • 2 tablespoons melted butter
  • 1 to 2 tablespoons sugar, turbinado is nice
  • vanilla ice cream or homemade whipped cream for serving, see notes above for making whipped cream from scratch

Instructions

Line a baking sheet with aluminum foil.

  1. In the bowl of a food processor, pulse the flour, sugar, and salt together.
  2. Cut the butter into small pieces, then add to the food processor.
  3. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses.
  4. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 
  5. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center.
  6. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a disk.
  7. Use your hands to pack and pat the disk together. 
  8. Wrap dough with plastic wrap and transfer to fridge.
  9. Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor.
  10. Purée until smooth. Set aside
  11. On a lightly floured piece of parchment paper, roll out the dough into a 12- or 13-inch round, using the plastic wrap on top.
  12. Use as much flour as needed to prevent the dough from sticking.
  13. Lift parchment paper and transfer dough to prepared sheetpan.
  14. Brush dough with maple syrup.
  15. Spoon the frangipane into the center leaving a 2-inch border.
  16. Spread the berries evenly over the frangipane.
  17. Fold the edges of the dough towards the center to make a rustic enclosure.
  18. Brush the outer edge of the dough and top of the berries with maple syrup.
  19. Drizzle the melted butter over the exposed berries.
  20. Sprinkle the turbinado sugar evenly over the top.
  21. Refrigerate the crostata/galette for 30 minutes — this prevents the butter from seeping out of the crust as it bakes. 
  22. Meanwhile preheat oven to 400 degrees with rack in center.
  23. Bake for 35 minutes or until golden.
  24. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes. 
  25. Grab the edges of the paper and slide to a cooling rack to cool further.
  26. Move to a cutting board and take to the table to serve.
  27. Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream.

Adapted from Alexandra’s Kitchen

 

Lift the crostata up by using the parchment paper and set the crostata on a foil-lined baking sheet.

 

With scissors, cut the parchment paper in a circle, about an inch from the edge of the crostata.

 

 

 

 

 

 

 

 
 
Print Friendly, PDF & Email