Blueberry Cream Cheese Crostata
A quick and easy rustic tart filled with sweetened cream cheese and fresh blueberries.
Servings: 8
Ingredients
BLUEBERRY FILLING:
- 2 1/2 c. fresh blueberries
- 2 T. granulated sugar
- 1/4 tsp. cinnamon
- 1/2 T. lemon juice
- 1 T. all-purpose flour
CRUST:
- 1 c. all-purpose flour
- 1 T. granulated sugar
- 1/4 tsp. cinnamon
- 1/8 tsp. kosher salt
- 1/2 c. cold unsalted butter diced
- 1/4 c. ice cold water
CREAM CHEESE FILLING:
- 4 oz. cream cheese softened
- 1 sm. egg
- 3 T. granulated sugar
- 1 1/2 tsp. vanilla extract
- 1 T. milk for brushing
- 1 T. coarse sugar for sprinkling
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
- BLUEBERRY FILLING: In a large bowl, sprinkle sugar and cinnamon over blueberries. Add lemon juice and flour gently stir to coat; set aside.
- CRUST: In a medium bowl, whisk together flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until it resembles coarse meal. Add ice cold water, stir until a soft dough forms. Shape into a disk.
- Place the disk on a well floured surface; roll out into 12-inch circle. Transfer the circle to the prepared baking sheet.
- CREAM CHEESE FILLING: In a small bowl, beat together cream cheese, egg, sugar, and vanilla extract until smooth and creamy. Spread cream cheese mixture over the dough leaving a 2-inch margin from the edge. Spoon the blueberries with liquid over the top of the cream cheese mixture.
- Fold dough up over the edge of the blueberries and pat down. Brush with milk and sprinkle with course sugar.
- Bake uncovered for 25 minutes or until edges turn golden brown. Serve warm.
- Cook’s Note: You can make this dessert even faster if you use a refrigerated pie crust from the grocery store.
Have you tried assembling and then freezing the crostata before baking it? I’m curious if this can be made several days in advance and then baking it the day it’s being served.
I’ve made this several times and it is delicious. Thank you for sharing your recipe.
Hi Allen, thank you, we love this crostata too! To be honest, I’ve never tried making ahead and freezing, so if you do, please let us know how it turns out!