When I use blueberries, I skip the crumble topping. A spoonful of Yogurt Whipped Cream goes very nicely.
Makes a 10-inch crostata
For the crust:
• 1 recipe Claudia’s Crostata Dough
• 1 egg, lightly beaten
For the filling:
• 3½ cups (about 550 grams) blueberries
• About 3½ tablespoons (about 55 grams) sugar
• Minced zest of 1 lemon
• 1½ teaspoons cornstarch
• About 1½ teaspoons crystallized sugar (such as turbinado, demerara, or Sugar in the Raw)
1. For the crust, roll the dough and chill it, as per the Peach Crostata with Brown Butter Pecan Crumble recipe.
2. Heat the oven to 400 degrees Fahrenheit.
3. Make the filling by combining the blueberries, sugar, lemon zest, and cornstarch in a bowl. Stir to mix, then set aside for about 5 minutes.
4. Trim and then egg-wash the perimeter of the chilled dough (see Peach Crostata recipe for more detailed instructions). Spoon the blueberries onto the dough, stopping short of the border. Form the crostata’s sides, lifting the dough a section at a time around the filling and pleating the dough to form an edge.
5. Brush the exposed pastry with egg, then sprinkle the crust with crystallized sugar.
6. Bake the crostata on the baking sheet until the crust begins to color, about 15 minutes. Reduce the temperature to 350 degrees Fahrenheit and continue cooking until the crust is nicely browned and the filling is bubbling, about 35 minutes more. Remove the crostata from the oven and transfer it to a wire rack to cool. Slice and serve with Yogurt Whipped Cream (recipe below), crème fraiche, or ice cream if desired.
Yogurt Whipped Cream
Claudia adds vanilla and a little confectioner’s sugar to the cream when she whips it. I prefer to lean into the tang of the yogurt. Note: you can substitute plain yogurt, drained overnight, for the Greek yogurt.
Makes about 3 cups
• 1 cup heavy cream
• 1 cup Greek-style yogurt
Whip the cream in a mixer or by hand until it holds soft peaks. Fold in the yogurt and serve.
