Right here is the recipe that’s impressed from Epicurious
Make one 15 x 20 cm crostata
For the blueberry jam:
500g blueberries, frozen and contemporary
100g (half of cup) caster sugar
Make the jam about Three hours or sooner or later earlier than baking.
Add blueberries and sugar into a big frying pan in order that the big cooking space helps to hurry up the cooking and evaporating course of.
Stir to mix and prepare dinner combination with medium warmth till it’s boiling gently. At this stage, hold cooking with fixed stirring for about 15 minutes till the combination thickens. The jam is prepared when the combination doesn’t merge again shortly after a spoon separate it. Don’t under-cook or over-cook the jam. Put aside to chill fully and retailer it in a fridge till it is able to use for baking. Chilling the jam will make it thicken additional. This quantity makes about 1 cup of jam.
For the pastry:
120g unsalted butter, soften at room temperature
30g mild or darkish brown sugar
20g caster sugar
35g egg yolks (from 2 giant eggs however please use actual weight)
finely grated lemon zest from 1 lemon
1 tsp vanilla paste or extract
240g (1 2/Three cup) plain / all objective flour
half of tsp baking powder
half of tsp salt
additional flour for dusting and rolling
To make the pastry:
Utilizing a wood spoon or an electrical mixer with paddle attachment, beat butter and each sugars for about 1-2 minutes or till mixed and fluffy. Add egg yolks and beat till mixed.
Add lemon zest and vanilla and beat till mixed.
Sift flour, baking powder and salt into the butter combination and use a spoon or spatula to combine till all components are well-incorporated. Then, use your arms to collect all crumbs to type a dough. Wrap dough in a cling wrap and refrigerate for a minimum of 1 hrs or unil agency sufficient to deal with.
Shaping and baking the tart:
Preheat the oven to 350°F / 180°C.
Divide dough into 2:Three parts (weight 180g: 270g).
On a evenly dusted working space, use a rolling pin to roll 300g pastry right into a flat space that’s barely greater than 15 x 20 cm. Trim pastry to be precisely 15 x 20 cm and switch pastry onto a big sheet of baking paper. Then, switch the baking paper onto a big baking tray.
Mix the pastry scraps with the opposite 200g pastry, then use a rolling pin to roll it into a big rectangle with 2-Three mm thickness. Minimize the rolled pastry into two 20-cm and two 12-cm strips with about 1.5 cm width. Organize the pastry strips on the sides of the 15 x 20 cm rectangle and fill the center space evenly with blueberry jam.
Minimize remaining rolled pastry into 10-12 lengthy strips with about 0.5 cm width. Organize 5-6 strips diagonally over the jam space with even spacing. Organize the remaining 6 strips diagonally in the other way, spacing evenly and forming lattice sample. The alternate criss-cross association is non-compulsory. Press the ends to seal on the tart edges and trim off any extra pastry strips.
Minimize the remaining pasty into shapes to embellish the tart if desired.
Bake tart till crust is golden brown for 30-40 minutes. Cowl the highest of the tart with a foil very loosely whereas baking if the highest of the pastry turns brown quickier than its base. Enable tart to chill barely on the baking tray for 15-20 minutes, then switch the pastry with the baking paper very gently onto a wire rack to chill fully.
Slice and serve.
Retailer any leftover in a fridge for as much as 1 week. Reheat chilly tart in a preheated oven at 180°C for about 10-15 minutes or till the pastry is contemporary and crisp once more.