Honey Blueberry Crostata with Whipped Cream
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Ingredients
- 1.5 cups all-purpose flour
- 3/4 tsp kosher salt
- 1.5 stick unsalted chilled (I like to precut mine and place it in the freezer to get very cold before making the crust)
- 3/4 tsp cardamom
- 1tbs granulated sugar
- 4tbs ice water
- Heavy cream to brush on crust
- Sugar to coat crust
- 1 pint of blueberries
- 1 lemon juiced and zested
- 3 tbs honey
- 1 tsp flour
- 1 cup cold whipped cream
- 2 tbs honey
Crust
Honey Blueberry Filling
Honey Whipped Cream
Directions
Start with the crust. In a bowl add the flour, salt, cardamom and sugar. Whisk together and add in the ice-cold butter. Using a dough cutter, cut the dough into the flour until the flour looks sandy (you can 100% do this in a food processor and it will take way less time, I just like doing it by hand) Pour in the ice-cold water and gently start mixing it together. I like to pour onto the counter, and using a little pressure start bringing the dough together. If it still feels a little too dry add in more ice water and stop when the dough holds. Wrap in plastic wrap for at least 1 hour.
- When the dough is chilled, remove from the fridge around 20 minutes before you roll it out and make the filling. In a large bowl add the blueberries, honey, lemon zest, lemon juice and 1 tsp ap flour. Mix until combined and set aside while you roll out the dough.
- I like to roll out the dough on the counter with a little ap flour or even directly onto a silk pad or parchment paper. When the dough is 1/2 inch thick, spread the blueberry mixture on the inside and fold over the edges. Brush the edges with the cream and dust with sugar all over the edges. Place in the pre-heated oven and bake for around 45 minutes until golden and bubbly. Serve with the whipped cream or ice cream and enjoy.
Honey Whipped Cream
In a bowl whisk the cream until soft peaks. Add in the honey and whip one more time to fluff up.