In Italy “crostata” (an Italian baked tart or pie) is very popular and I grew up eating so many of them, typically made with jam or fruit preserves such as apricot, cherry, peach or berries. These are the most traditional ones but I like to change it and include fresh fruit. You can use any kind of fruit, ricotta or even just Nutella for the kids. The best part is the mouth-watering shortcrust pastry!
It’s perfect with a cup of tea or coffee. So what are you waiting for? Give it a try and bake this one with blueberries, you won’t regret it!
270 gm softened butter
60 gm pure icing sugar, sieved
3 egg yolks
370 gm plain flour
Scraped seeds from ½ vanilla bean
Inside the tart:
600 gm blueberries (You can even use frozen blueberries or raspberries if you prefer)
55 gm (¼ cup) caster sugar, plus extra for dusting
2 tbsp plain flour
Finely grated rind of ½ lemon
Scraped seeds of 1 vanilla bean
For brushing: eggwash
1- To make the shortcrust pastry, beat butter in an electric mixer until pale, add icing sugar and yolks and beat to combine, then add flour and vanilla seeds and stir to combine. Wrap in plastic wrap and refrigerate to rest (30 minutes).
2- Roll out two-thirds of pastry to 5mm thick on a lightly floured surface, line a 24cm tart ring, trim edges, then refrigerate to rest (30 minutes). Roll out remaining pastry to 5mm thick and cut into 3cm strips with a serrated cutter. Refrigerate until required.
3- Preheat oven to 170C. Combine blueberries, sugar, flour, lemon rind and vanilla seeds in a bowl, toss to combine and place in tart base, then arrange strips of remaining pastry to create a lattice pattern on top. Brush with eggwash, scatter with extra sugar and bake until golden and bubbling (1-1¼ hours).
Serve warm or at room temperature with hazelnut ice-cream if you have some or any other ice cream will be perfect!