…so you can have a whole crostata to yourself 🙂
I really don’t even think you need a written recipe to make these crostatas. They’re that easy to make.
If you’re feeling adventurous and want to make a homemade pastry crust, try the pâte sucrée recipe from my Raspberry Rhubarb Almond Galette I posted about a month ago! But, in my opinion, the puff pastry makes the dessert slightly lighter and a little flakier 🙂
You can also really use any fruit to make these crostatas – simply substitute the same amount of strawberries, raspberries, blackberries, chopped apples, etc. for the blueberries, and you have a seasonal fruit crostata! I mean, if you’re already thinking ahead, apples and caramel scream autumn…
The inspiration for this recipe was the dessert I had at a graduation dinner with my extended family. We were served warm, personal-sized blueberry crostatas that were served with vanilla ice cream – probably the most summery dessert ever! I mean, it’s essentially one summer dessert (the fruit crostata) paired with another summer dessert (ice cream!).
If you’re wondering why I called this galette-looking recipe a crostata, there’s really no reason! Crostata is just the Italian term for the French galette!
This blueberry crostata also gave me some inspiration for another berry recipe/video that I’m going to share soon! The fruit I’m showcasing in the video is red, has external seeds, and a green stem 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Personal-Size Easy Blueberry Crostatas
- 6 cups fresh blueberries
- 2 teaspoons ground cinnamon
- 1-1/2 cups white, granulated sugar
- 2 teaspoons water
- 4 sheets puff pastry
- 4 tablespoons apricot preserve
- 1 egg plus 1 teaspoon water, beaten
- 2 tablespoons demerara sugar
- Preheat oven to 350 degrees F. In a large bowl, combine blueberries, cinnamon, white sugar, and water. Set aside.
- On a well-floured surface, roll out puff pastry sheets until they are each about 1/4” thick. Cut each puff pastry sheet into 6” diameter circles. Save scraps to make a fifth puff pastry circle. Spread about 1 tablespoon of apricot preserve on each circle. Add about 1-1/2 cups of blueberry mixture to each circle, leaving about a 1/2” border. Fold the border over the blueberries. Using a pastry brush, spread egg wash on border, and sprinkle the border of each crostata with demerara sugar.
- Bake the crostatas for 30-35 minutes or until the crust is golden brown. Allow crostatas to cool, and serve with vanilla gelato.
