My family loved these rustic strawberry tarts so much that I was begged to make them again.
So I thought I’d try them out with blueberries instead.
They were just as good.
I love crostata, rustic tarts, freeform tarts, galettes, whatever you want to call them (all the same thing, just different names).
I love them because they are so quick and easy to make.
I love them because the pastry is thin and crisp.
I love them because you can fill them with any fruit you like.
I love them because the sugar and flour you add to the fruit mixes with the juices and sweetens and thickens and makes a jam-like concoction inside each little tart.
I love them because I can take a whole one, put a little yogurt on it and call it breakfast.
BLUEBERRY CROSTATA
You can use fresh or frozen blueberries for these tarts. If you use frozen, be sure to defrost them first.
For the pastry
1 1/2 cups plain flour
1/4 cup caster sugar
125g cold unsalted butter, cubed (1/2 cup + 1 tbsp)
pinch of salt
1 egg yolk
2 tbsp cold water
For the blueberry filling
4 x 125g punnets of blueberries (or 1 x 500g box frozen blueberries)
3 tbsp sugar
3 tbsp flour
To make the filling, put the blueberries in a medium bowl and mix in the flour and sugar and set aside.
To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with paddle attachment. Mix on low speed until mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water. Continue to mix on low until a dough forms. Gather the dough together and form it into a disc. Wrap it in plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 180 C and line 2 baking trays with parchment paper.
Take the dough out of the fridge and divide it into 4 portions (or 6 portions if you want little tarts).
On a lightly floured surface, roll out each portion of dough until it is quite thin, about 3-4mm. Pace the rounds of dough onto the baking trays.
Put 3-4 large tablespoons of blueberry filling in the centre of each tart, leaving a 4cm border around the edges.
Roughly fold in the edges of the dough so it overlaps and covers only some of the strawberry filling.
Bake for 30-35 minutes, until the pastry is golden.
Dust with icing sugar and enjoy. Makes 4 tarts.
