Our daughters make us laugh as they now want to cook for us, they have become little foodies, and they want to prepare a 3 course meal where we are the guests. So will keep you posted if our girls can cook.
Anyway this Blueberry Crostata is delicious. It OMG every bite is amazing and just delicious.
The pastry I used is the one pictured below. It is my first time trying this vanilla bean sweet shortcrust pastry, but I will definitely use it again. It was divine, the pastry honestly tastes like you made it yourself. And by using the store bought one, this dessert was so quick and easy to put together. And no, I don't get paid to say this.
I highly recommend you make this recipe, and if you have never tried this pastry, try it, it so good. But remember you can make your own sweet shortcrust pastry if you like.
435g packet vanilla bean sweet shortcrust pastry, thawed
100g unsalted butter, softened
1/2 cup (110g) Demerara or raw sugar
2 teaspoons finely grated lemon rind
2 egg yolks
1 cup (120g) almond meal (ground almonds)
2 tablespoons self raising flour
250g (2 punnets) fresh blueberries
Egg white, to glaze
1 1/2 tablespoons Demerara or raw sugar, extra
1/4 cup (20g) flaked almonds
Icing sugar and vanilla ice cream, to serve
Line a large oven tray (approx. 40cm x 30cm) with baking paper.
Make the filling: Place the butter, sugar and lemon rind in a large bowl. Beat with a wooden spoon until creamy. Add the egg yolks, beating until well combined. Stir in the almond meal and flour.
Unroll the pastry onto the baking paper.
Spread the almond mixture along the centre of the pastry, leaving an 8cm border. Scatter the blueberries over the almond mixture.
Pin it: www.pinterest.com/pin/399413060678974088/