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Rustic Blueberry and Fig Crostata
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Blueberry and fig crostata with tarragon for a fresh, delicious twist.
Ingredients:
  • 1 ready-to-use refrigerated pie crust
  • 3 cups fresh blueberries
  • 2 tablespoons all-purpose flour
  • 1 tablespoon white sugar
  • 1 tablespoon minced fresh tarragon leaves
  • 1 lemon, zested and juiced
  • 0.5 teaspoon almond extract
  • 2 fresh figs, sliced
  • 1 egg, beaten
  • 1 tablespoon water
  • 1 teaspoon turbinado sugar
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C), then prepare a baking sheet by lining it with parchment paper.
  • Flatten the pie crust on a dusted work surface until it reaches a 10-inch diameter, then place it onto the baking sheet.
  • In a medium bowl, mix together the blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract until well combined.
  • Add the vibrant blueberry mixture to the middle of the pie crust, ensuring a generous 2-inch border is left. Arrange the delicate fig slices in a beautiful circular design at the center. Carefully fold and pinch the crust around the blueberries, creating charming pleats all along the edge.
  • Combine the egg and water in a small bowl, then brush the edges of the crust with the mixture and sprinkle with turbinado sugar.
  • Bake in the preheated oven for about 20 minutes until the crust is crispy and golden brown. Let it cool and set for 15 to 30 minutes, then serve warm or at room temperature.

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