There are many ways to use blueberries in different dishes. You can bake them in muffins, banana bread or pies. You toss them in a healthy smoothie. You can even make a delicious sauce to pair with waffles and pancakes. But if you’re looking for something new to bake with this summertime superfood, consider this blueberry crostata recipe that takes the spirit of the season to the next level.
This recipe instructs you on how to make your own crust, but you can also use refrigerated pie crust if you have some on hand.
This tart recipe is the best way to make sure you use all of your blueberries while they’re in season. First, mix flour, sugar, lemon zest, salt and blueberries in a bowl. Sprinkle sugar and flour in the center of the chilled dough before arranging the summer berry mixture in the center. Enclose the filling by folding the edges of the pastry dough toward the center. Before baking in the oven, brush your pastry with an egg wash and sprinkle with more sugar so it will come out crispy and sweet. Finally, bake the tart until the fruit is bubbling and the crust looks caramelized. Now you’re ready to serve your summer dessert with a scoop of your favorite ice cream or top with whipped cream.
You don’t have to use blueberries if you prefer something else. This crostata works with other summer berries, like raspberries and blackberries as well, or you can go all-out and do a mixture of all three for a colorful, seasonal treat. If you’re not sure if crostatas are for you. that’s OK! We have plenty of more ways you can use summer berries.
Blueberry Crostata
This recipe by Diane Rossen Worthington was originally published in the Chicago Tribune.
Ingredients:For the Crust:
