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Orange Cardamom Blueberry Crostata

| December 1, 2016

orange-Cardamom-Blueberry-Crostata

 

Preparation time: 10 min • Total Time: 1 hr 5 min • Servings: 6

1   Pillsbury™ refrigerated pie crust, softened as directed on box

½ cup                 orange marmalade

2 tbsp                 Pillsbury BEST® All Purpose Flour

¼ tsp                  ground cardamom

2 cups                fresh blueberries

1                          egg yolk

1 to 2 tbsp        coarse white sparkling sugar

Heat oven to 425°F. Line 15×10-inch pan with sides with parchment paper.

Unroll pie crust in pan. In medium bowl, mix preserves, flour and cardamom. Carefully fold in blueberries. Spoon mixture over crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust as necessary. In small bowl, beat egg yolk with two teaspoons water. Lightly brush crust edge with egg mixture; sprinkle with sugar.

Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.


Category: Seasonal Recipes

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