BLUEBERRY ALMOND CROSTATA

Sometimes we feel like cakes ... sometimes not. And sometimes we feel like cakes without fuss. Am I right? There are days when we don't want the complexity of the top crust, the crust shrinks, or the cake is blind. Sometimes we just want the sweet, rough and free pie. And we want it now!

Blueberry Almond Crostata

Enter: Blueberry Almond Crostata.

Blueberry Almond Crostata

All flavors without much noise.

I have been a fan of crostatas for a very long time, as evidenced by this, this, and this!

The process is quite simple:

Prepare a quick home mixture using only three ingredients. Flour, butter, water.
After it's cold, roll out.
Stack high with fresh fruit.
Fold at the edges.
Crust paint by washing eggs and sprinkle with sugar and almonds.
Burn.
Blueberry Almond Crostata

There is nothing left to do but eat!

Blueberry Almond Crostata

This will be a delicious dessert or brunch on Mother's Day, and of course it will be a sweet meal every day.

INGREDIENTS

• 2 cups of all-purpose flour
• 3/4 cup of salted butter, chilled and cut into small cubes
• 1/2 plus 2 Tbsp. ice water
• 7 ounces of almond paste (I use Odense Almond Paste)
• 12 ounces of fresh blueberries, rinsed and dried
• 1 egg, whisked, for brushing the crust
• Sugar for sprinkling the crust
• 1 cup sliced ​​almonds

INSTRUCTIONS

In a large mixing bowl, place the flour, butter and water.

Mix with hands until the dough becomes one solid mass.

Turn the dough onto a well-floured board and form into a disk.

Wrap the disk with plastic and refrigerate for at least 30 minutes.

Preheat oven to 400 F.

Roll out the paste almond to about an 8-inch circle. Set aside.

Remove dough from refrigerator.

Cut a piece of parchment the size of a baking sheet.

Sprinkle with flour and roll dough on the parchment to form a 12-inch circle.

Leaving about 1/2-inches around the perimeter of the dough, set the almond paste in the center.

Next, pile the blueberries in the center of the (rolled out) almond paste.

Gently fold the border up and around the almond paste, pleating as you go.

Brush egg around the edges and sprinkle with sugar and sliced ​​almonds.

Bake for 40 minutes until the crust is golden and berries are soft.

Allow to cool.

Serve at room temperature.

NOTES
Ice cream and / or whipped cream make nice accompaniments.

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