Makes two 8” crostatas
Pastry (adapted from Carla Snyder)
1¼ cups all-purpose flour
⅓ cup fine cornmeal
1 tablespoon sugar
½ teaspoon salt
zest of 1 lemon
2 teaspoons finely minced fresh sage
½ cup plus 2 tablespoons (5 oz.) cold, unsalted butter cut into ½” pieces
¼ cup plus 2 tablespoons ice cold water
In the bowl of a food processor fitted with the blade attachment, place the flour, cornmeal, sugar, salt, zest and sage. Pulse a few times to combine. Add the cold butter and pulse just until the mixture forms coarse crumbs. Empty the mixture into a large bowl and add the cold water, using a fork to combine. The pastry should be shaggy; don’t over mix it. Turn the pastry out onto a sheet of parchment paper, shape it into two discs and wrap each disc in plastic wrap. Refrigerate for at least an hour before rolling out. Place one disc of pastry on a lightly floured sheet of parchment paper. Roll into a circle about 9½” in diameter and ⅛” thick. (I use the ring from a 9½” tart pin to cut out the circle.) Repeat with the second disc of pastry. Place the parchment papers with the rolled out pastry circles on a baking sheet and refrigerate while preparing the filling.
Filling for two 8” crostatas
Generous 4 cups fresh blueberries, rinsed, dried on paper towels, stems removed
2 tablespoons cornstarch
½ teaspoon cinnamon
pinch of freshly grated nutmeg
¼ cup honey (depending on sweetness of berries, may need an additional tablespoon)
zest of 1 lemon
1 teaspoon of lemon juice
egg wash made from 1 egg beaten with 1 teaspoon of water
sanding sugar for sprinkling
In a large bowl, combine the blueberries with the cornstarch, spices, honey, lemon zest and juice. Taste for sweetness and add additional honey if you wish. Divide the berry mixture evenly between the two circles of crostata pastry, mounding it in the center. Leave a one inch border around the edge of each pastry circle. Fold and pleat the crust up over the edge of the blueberries. Brush with the egg wash and sprinkle the edges with sanding sugar. Refrigerate the crostatas for 15 minutes.
Preheat the oven to 400 degrees F. Place each crostata on a parchment lined baking sheet. Place in the oven and bake for 20-25 minutes, rotating the baking pans halfway through, until the pastry is golden and the berries are bubbling and tender. Let the crostatas cool for about 10 minutes before using 2 large spatulas to transfer them to cooling racks. Serve warm or at room temperature.
Pastry (adapted from Carla Snyder)
1¼ cups all-purpose flour
⅓ cup fine cornmeal
1 tablespoon sugar
½ teaspoon salt
zest of 1 lemon
2 teaspoons finely minced fresh sage
½ cup plus 2 tablespoons (5 oz.) cold, unsalted butter cut into ½” pieces
¼ cup plus 2 tablespoons ice cold water
In the bowl of a food processor fitted with the blade attachment, place the flour, cornmeal, sugar, salt, zest and sage. Pulse a few times to combine. Add the cold butter and pulse just until the mixture forms coarse crumbs. Empty the mixture into a large bowl and add the cold water, using a fork to combine. The pastry should be shaggy; don’t over mix it. Turn the pastry out onto a sheet of parchment paper, shape it into two discs and wrap each disc in plastic wrap. Refrigerate for at least an hour before rolling out. Place one disc of pastry on a lightly floured sheet of parchment paper. Roll into a circle about 9½” in diameter and ⅛” thick. (I use the ring from a 9½” tart pin to cut out the circle.) Repeat with the second disc of pastry. Place the parchment papers with the rolled out pastry circles on a baking sheet and refrigerate while preparing the filling.
Filling for two 8” crostatas
Generous 4 cups fresh blueberries, rinsed, dried on paper towels, stems removed
2 tablespoons cornstarch
½ teaspoon cinnamon
pinch of freshly grated nutmeg
¼ cup honey (depending on sweetness of berries, may need an additional tablespoon)
zest of 1 lemon
1 teaspoon of lemon juice
egg wash made from 1 egg beaten with 1 teaspoon of water
sanding sugar for sprinkling
In a large bowl, combine the blueberries with the cornstarch, spices, honey, lemon zest and juice. Taste for sweetness and add additional honey if you wish. Divide the berry mixture evenly between the two circles of crostata pastry, mounding it in the center. Leave a one inch border around the edge of each pastry circle. Fold and pleat the crust up over the edge of the blueberries. Brush with the egg wash and sprinkle the edges with sanding sugar. Refrigerate the crostatas for 15 minutes.
Preheat the oven to 400 degrees F. Place each crostata on a parchment lined baking sheet. Place in the oven and bake for 20-25 minutes, rotating the baking pans halfway through, until the pastry is golden and the berries are bubbling and tender. Let the crostatas cool for about 10 minutes before using 2 large spatulas to transfer them to cooling racks. Serve warm or at room temperature.
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