Blueberry and cream cheese crostata recipe
Make this gorgeous rustic tart that is packed with blueberries.
See method- Serves 8
- 10 mins to prepare and 25 mins to cook
- 303 calories / serving
Ingredients
- 1 x 375g pack shortcrust pastry
- 100g (3 1/2oz) reduced-fat cream cheese
- 5 tbsp granulated sugar
- 500g (16oz) blueberries
- 1 lemon, zest only
- 1 tbsp plain flour
- 1 egg yolk, mixed with
- 15ml (1 tbsp) milk
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Shop ingredientsEach serving contains
- Energy
- 1265kJ 303.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 35.0gProtein 3.8gFibre 3.8g
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- Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Put a baking sheet in the oven to heat. Roll out the pastry dough to a 30cm (12in) circle. Place on a large sheet of nonstick baking paper.
- Mix the cream cheese with 1tbsp sugar and beat well. Spread over the circle leaving a 9cm (31⁄2in) edge.
- In a bowl, mix the berries with the lemon zest, flour and 3tbsp sugar. Pour over the cream cheese mix, keeping the border free. Fold the pastry edges over the fruit. Brush with the egg and milk wash, then sprinkle with the remaining sugar.
- Transfer the tart onto the hot baking sheet, removing the paper. Bake for 25 minutes or until crisp and golden.
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