- Compliments of BHF Fan Graham Blackall
for the pastry:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and diced
- 3 tablespoons ice water
for the topping:
- 1/4 cup all–purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 4 tablespoons unsalted butter, cold
for the filling:
- 2 cups fresh blueberries
- 3 tablespoons turbinado sugar, divided
- juice and zest of half a lemon
- 2 tablespoons cornstarch
- 1 tablespoon butter, softened
Place the flour, sugar and salt into the bowl of a food processor fitted with a steel blade and pulse to combine. Add the butter and toss quickly to coat each cube of butter with flour. Pulse 15 times, until the butter is the size of peas. With the motor running, add the ice water, continuing to pulse but stop the machine just before the dough comes together. Turn the dough out onto a well-floured surface, roll it into a ball and form into a flat disk. Wrap the disk in plastic and refrigerate for at least 1 hour. To make the topping, use the food processor and pull together all ingredients until coarse. Set aside.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. In a medium bowl, combine the berries, sugar, lemon zest, juice and cornstarch and set aside.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it onto the prepared baking sheet. Place the blueberry mixture and the topping in the center of the circle. Fold and crimp the edges of the pastry into to the center. Brush with butter and sprinkle crust with the remaining turbinado sugar.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Serve warm with ice cream for dessert or at room temperature for breakfast.