Blueberry Crostata with Meyer Lemon Cream

Fresh berries are synonymous with summertime at my house. I can find a thousand ways to eat fresh berries. savory. sweet. scrumptious.

I am a savory girl and desserts are not really what I live for. And, when its berry time, I have my simple tried and true repetoire of desserts that are easy to make and hard to mess up.

Chez Panisse Desserts has always been my cookbook bible. Not being a baker, this is an easy-to-make recipe cookbook that always delivers on delicious.

And, my new seasonal favorite, Chez Panisse Fruit . Whatever fruit is in season, you will love the simple, fresh recipes it suggests. {Try the peach and polenta tart-one of my summer staple favorites!}

and then there is the classic Italian dessert favorite, The Italian Baker by Carole Field. From the early days of culinary school, this was my favorite go-to book. Like the Italians, I am not a big fan of too much sweet, but I do like to finish a meal with something good.
A nice crusty crostata made with fresh blueberries and Meyer Lemon Cream will do nicely for the summertime. simple. easy to make. easy to eat. gone. done. finished. yum!

But don't take my word for it. Try this recipe.

PS: don't tell. but I cheated. Pre-rolled pastry tart dough. easy. easy. easy. In case you really do cook, I have included an excellent crostata dough recipe. {find it in your specialty grocer or bakery's freezer section}


For the crostata tart dough:

2 cups Unbleached all-purpose Flour
⅜ teaspoon Salt
⅛ teaspoon Sugar
5 tablespoons Cold salted butter
6½ tablespoon Cold unsalted butter
3 tablespoons Vegetable shortening
3 tablespoons Ice water -- plus
1 teaspoon Ice water

This is a good basic pie crust recipe from Lindsey Shere at Chez Panisse. It is flaky and has a good butter flavor. MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in pieces 1/3-inch thick and quickly cut them into the flour mixture until it is the texture of cornmeal. You can do this with a pastry blender, with your hands by rubbing quickly and lightly Cut in the unsalted butter and the vegetable shortening until they are in larger pieces, about 1/8- to 1/4-inch in diameter. This helps to make the dough flaky. Sprinkle in the 3 tablespoons ice water, tossing the dough lightly with a fork to moisten it e During this time, the enzymes in the flour will mellow the gluten to permit the water to be absorbed completely; this conditioning will help to prevent shrinkage and toughness later. Makes enough for two 9-inch pie shells. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

For the crostata filling:

1 cup Meyer Lemon Cream
1 pint fresh blueberries, or other fruit in season
1 Tablespoon organic sugar
1/2 + 1 Tablespoon heavy whipping cream
1 egg yolk

To assemble the crostata:

Roll out the dough into a 1/8 inch thick round. Place on a parchment or Silpat lined baking sheet . Leaving about a 2 inch border on the crust, spread 1/2 cup cream evenly on the bottom of the tart dough. Place the berries on top of the cream. Starting on one side, roll the sides of the dough over and over, tucking under the dough at the end.

Brush the edges of the crostata dough lightly with a mixture of lightly beaten egg yolk and 1 Tablespoon cream.
Sprinkle the sugar over the berries and on the edges of the crust.

Bake for 12-20 minutes, or until the crust is golden brown and the berries are just beginning to bubble.

serve with Meyer lemon whipped cream {1/2 cup meyer lemon cream and 1/2 cup cream whipped by hand or mixer}.

buon appetito!

Buon appetito!
copyright 2009 Alisa Barry

1 comment:

Kathy said...

OMG I'm drooling. Am making it my mission to make this creation this weekend. One of my favorite clients is an incredible baker (Nancy Silverton of La Brea Bakery original fame) and she has shared some berry recipes but this one looks easy, inviting and different. Thanks for a GREAT post!