I'm all about crostatas, especially when you don't have the energy to make a pie. The best part? You don't need a pie dish! This is a super easy recipe and the flavors are incredible. I would have never thought to pair blueberries, orange and cardamom together, now I just need to figure out what to do with the leftover orange marmalade.
I bought a pint of blueberries, which is just over 2 cups. I ended up using the entire pint because you can never go wrong with more blueberries. As tempting as it might be to save some money, do not use frozen blueberries for this recipe! They have too much liquid, even if you defrost them.
Ingredients (crust):
1 cup flour
1/2 cup whole wheat flour
1 1/2 the sugar
1/2 tsp salt
3/4 cup chilled butter, cubed
1 egg
1 tbsp whole milk
Ingredients (filling):
1/2 cup orange marmalade
2 tbsp flour
1/4 tsp ground cardamom
2 cups fresh blueberries
For crust:
1 egg
Turbinaro (raw) sugar
Directions (crust):
Combine flour, sugar, and salt in a processor, blend for 5 seconds. Add cubed butter, pulse until butter is reduced to pea-size pieces. In a small bowl, whisk egg and milk until blended, add to processor and pulse until dough forms, about 10-15 pulses. Gather dough into a ball onto a floured surface, flatten into a 1" thick disk. Wrap in plastic wrap and chill for 1 1/2 hours (or up to 2 days).
Directions (filling):
Combine marmalade, flour and cardamom in a medium bowl. Gently fold in blueberries.
Assembly:
Preheat oven to 400. Roll out dough on a piece of parchment paper to 12" round, bush with beaten egg. Transfer paper to an oven-proof sheet pan. Scoop filling into center of crust leaving about 1 1/2" border along the edge. Fold in edges of dough over filling, pleating as needed (see photo below). Brush border with egg, then sprinkle raw sugar. Bake for 40-45 minutes or until filling bubbles and crust is golden. Let crostata cool before transferring to a cooling rack or serving dish.
Crust recipe from my favorite, Bon Appetit. Filling recipe from Pillsbury.