Orange Cardamom Blueberry Crostata

There's no need for a pie pan with this easy-to-make free form blueberry pastry dessert. ...MORE + LESS -

1 Pillsbury* Refrigerated Pie Crust, softened as directed on box

1/2 cup (125 mL) orange marmalade

2 tbsp (30 mL) all-purpose flour

1/4 tsp (1 mL) ground cardamom

2 cups (500 mL) fresh blueberries

1 egg yolk

1 to 2 tbsp (15 to 30 mL) coarse white sparkling sugar

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1

Heat oven to 425°F. Line 15x10-inch pan with sides with parchment paper.
2

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.
3

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