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Orange Cardamom Blueberry Crostata

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Orange Cardamom Blueberry Crostata
  • Prep 10 min
  • Total 1 hr 5 min
  • Servings 6
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There's no need for a pie pan with this easy-to-make free form blueberry pastry dessert.
Jul 18, 2013

Ingredients

  • 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

Steps

  • 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.

Nutrition Information

270 Calories, 9g Total Fat, 2g Protein, 46g Total Carbs, 20g Sugars

Nutrition Facts

Serving Size: 6 Servings
Calories
270
Total Fat
9g
Saturated Fat
3 1/2g
Trans Fat
0g
Cholesterol
35mg
Sodium
180mg
Total Carbs
46g
Dietary Fiber
1g
Sugars
20g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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