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.
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