Crostata! Aww, come on, you didn't expect a bikini, did you? I hope you'll forgive a variation on my strawberry crostata today. A friend was coming through, and one of her most favorite things in the world is warm blueberry pie with vanilla ice cream on top.
Let's face it. There are only so many things you can do with a blueberry pie. So I made personal blueberry crostatas instead. It gave me a chance to see how well my pastry recipe held up. It has been in the freezer for two weeks. I simply took it out of the freezer and allowed it to thaw at room temperature.
It was a tiny bit sticky, but a dusting of flour cured that right away. Once again, it rolled out very easily and was most cooperative. I'm posting the recipe for the pastry again so you won't have to flip back and forth. I may end up keeping some of this pastry in the freezer all the time. The crostatas were quick and easy to make these since the pastry was ready to go.
This has nothing to do with crostatas, but when I fried some eggs this week, I couldn't help noticing the yolks. Some of these yolks are from a local farm and some are from organic grocery store eggs. Wow! I bet you can guess which are which. What a difference in those yolks. According to Chow the color probably results from being free range, thus having a wider variety of plants to eat but it doesn't impact the nutritional value of the yolk.
Mini Blueberry Crostatas
(makes three mini crostatas)
1/2 cup pecans
2 cups flour + extra for rolling out
1 tablespoon sugar
4 ounces (1/2 package) cold cream cheese
1 stick cold butter
pinch Kosher salt
2 cold eggs
In a food processor, chop the pecans until tiny. Switch to pastry blade if you have one. Cut both the butter and cream cheese into 8 pieces. Add flour, sugar, cream cheese, butter, and salt to the pecans already in the food processor. Pulse, pulse, pulse until well mixed. Add the two cold eggs and pulse until the dough forms a smooth ball. Wrap in plastic wrap and refrigerate for one hour.
Preheat oven to 375. Cover a rimmed baking sheet with parchment paper.
18 ounces fresh blueberries
2 tablespoons tapioca
2 tablespoons sugar (or more if you have a sweet tooth)
1 tablespoon lemon juice
1 egg, lightly beaten
Mix the four ingredients in a bowl. Divide pastry in half and freeze one half for another day. Divide remaining pastry in three equal portions. Dust the first piece with flour and roll into a circle about 9 inches in diameter. It's okay if it's not a perfect circle. Move to parchment paper. Spoon 1/3 of the blueberry mixture in the middle and spread a bit toward the edges, leaving the outer 1 1/2 inches or so empty. Fold the edge up over the filling, turning and folding until complete. Repeat with second and third crostatas. Brush with egg wash. Bake 30 minutes.
Serve warm with vanilla ice cream or whipped cream.
|Roll out dough and fill with blueberries.|
|There's that orange egg yolk in the egg wash!|
|Ready to bake.|
The Diva Wraps It Up will be in bookstores tomorrow!