Delicious Apricot Blueberry Puff Pastry Crostata
Need a quick and easy dessert recipe? This delightful crostata is a perfect way to celebrate the peak of summer when apricots and blueberries are at their prime.
Servings: 6
Calories: 200kcal
Equipment
- Cutting board
- Citrus reamer
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring spoons
- Measuring cups
- Kitchen scissors
- Pastry brush
- Paring knife
- Grater
- Small bowl for egg wash
Ingredients
- 1 sheet of pre-made puff pastry thawed
- 4-5 fresh apricots pitted and sliced
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract optional
- Zest of one lemon
- 1 egg beaten (for egg wash)
- Powdered sugar optional for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet on the prepared baking sheet.
- In a bowl, gently toss the apricot slices, blueberries, granulated sugar, cornstarch, vanilla extract, lemon zest and juice until well combined.
- Arrange the fruit mixture in the center of the puff pastry, leaving about 2 inches of the border around the edges.
- Using kitchen scissors, cut diagonal slits into edge of pastry. Carefully fold the edges of the pastry over the fruit, creating a rustic, free-form tart.
- Brush the folded edges of the pastry with the beaten egg to give it a golden shine. If desired, sprinkle crust with granulated or coarse sugar.
- Bake the crostata for 20-40 minutes or until the pastry turns golden brown and the fruit filling bubbles. Check at intervals if filling overflows and starts to burn.
- Once baked, let it cool slightly on the baking.
- Optional - Dust the crostata with powdered sugar for an attractive finishing touch.
- Optional - Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.