Blueberry Crostata

  • 30-35 minutes
Food blogger Natasha from ButterBaking writes: "I love crostata, rustic tarts, freeform tarts, galettes, whatever you want to call them (all the same thing, just different names). I love them because they are so quick and easy to make.  I love them because the pastry is thin and crisp.  I love them because you can fill them with any fruit you like."

To make the very good site discount viagra online filling, put the blueberries in a medium bowl and mix in the flour and sugar and set aside.

To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with paddle attachment. Mix on low speed until mixture resembles coarse breadcrumbs.

Add the egg yolk and generic cialis effective'>generic cialis effective cold water. Continue to mix on buying viagra low until a dough forms. Gather the dough together and form it into a disc. Wrap it in plastic wrap and refrigerate for 15 minutes.

Preheat the oven to 180 C and line 2 baking trays with parchment paper.

Take the dough out of the fridge and divide it into 4 portions (or 6 portions if you want little tarts).

On a lightly floured surface, roll out each portion of dough until it is quite thin, about 3-4mm. Pace the rounds of dough onto the baking trays.

Put 3-4 large tablespoons of Georgia blueberry filling in the centre of each tart, leaving a 4cm border around the edges.

Roughly fold in the edges of the dough so it overlaps and covers only some of viagra super active'>viagra super active the strawberry filling.

Bake for 30-35 minutes, until the pastry is golden.

For the blueberry filling

  • 4 x 125g punnets of Georgia blueberries (or 1 x 500g box frozen blueberries)
  • 3 tbsp sugar
  • 3 tbsp flour

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