Blueberry Crumble Crostata by @cakeofgina_

1h15

10 servings

🌾

970 g

Flour

🧈

210 g

Butter

🍬

130 g

Icing sugar

🌰

200 g

Almond flour

🥚

3 medium eggs + 2

Egg

🍦

10 ml

Vanilla

🧂

0.3 g

Salt

🍬

190 g

Sugar

🥛

60 ml

Almond milk

🫙

8 g

Baking powder

🫐

150 g

Blueberries

  1. Combine
    • all-purpose flour

    Combine 250 g all-purpose flour, 100 g almond flour, and icing sugar in a mixing bowl.

  2. Rub
    • unsalted butter
    • Flour
    • Salt

    Rub 125 g cold unsalted butter into the dry ingredients until sandy crumbs form.

  3. Add
    • egg
    • vanilla extract
    • salt

    Add 1 egg, vanilla extract, and salt to the dough.

  4. Mix

    Mix just until the dough comes together; flatten it into a disc.

  5. Roll

    Roll the dough to 3 mm thickness between two sheets of parchment paper.

  6. Refrigerate

    Refrigerate the rolled dough for at least 60 minutes.

  7. Line

    Line the 22 cm tart ring with the chilled dough; trim the excess.

  8. Freeze

    Freeze the lined tart shell for 30 minutes.

  9. Whisk
    • egg
    • granulated sugar

    Lightly whisk 2 eggs with 150 g granulated sugar in a mixing bowl.

  10. Fold
    • all-purpose flour
    • Egg
    • Almond milk

    Fold 130 g all-purpose flour and 50 g almond flour into the egg mixture.

  11. Stir
    • almond milk
    • lemon zest

    Stir almond milk and lemon zest into the batter.

  12. Fold
    • baking powder

    Fold baking powder into the batter until evenly distributed.

  13. Pour

    Pour the almond batter into the frozen tart shell; level the surface.

  14. Scatter
    • blueberries

    Scatter blueberries evenly over the batter.

  15. Process
    • all-purpose flour
    • unsalted butter
    • granulated sugar

    Process 80 g all-purpose flour, 40 g cold unsalted butter, and 35 g granulated sugar into coarse crumbs.

  16. Sprinkle
    • Blueberries

    Sprinkle the crumble evenly over the blueberries.

  17. Bake

    Bake at 170°C (340°F) for 30 to 40 minutes.

  18. Cool

    Cool the crostata until set; remove the tart ring before slicing.

Blueberry Crumble Crostata by @cakeofgina_

1h15

10 servings

🌾

970 g

Flour

🧈

210 g

Butter

🍬

130 g

Icing sugar

🌰

200 g

Almond flour

🥚

3 medium eggs + 2

Egg

🍦

10 ml

Vanilla

🧂

0.3 g

Salt

🍬

190 g

Sugar

🥛

60 ml

Almond milk

🫙

8 g

Baking powder

🫐

150 g

Blueberries

Preparation Steps

  1. Step 1/18

    Combine 250 g all-purpose flour, 100 g almond flour, and icing sugar in a mixing bowl.

    🌾all-purpose flour
    🌰almond flour
    🍬icing sugar
    🥣mixing bowl
    ⚖️kitchen scale

  2. Step 2/18

    Rub 125 g cold unsalted butter into the dry ingredients until sandy crumbs form.

    🧈unsalted butter
    🥣mixing bowl

  3. Step 3/18

    Add 1 egg, vanilla extract, and salt to the dough.

    🥚egg
    🍦vanilla extract
    🧂salt
    🥣mixing bowl

  4. Step 4/18

    Mix just until the dough comes together; flatten it into a disc.

    🥣mixing bowl

  5. Step 5/18

    Roll the dough to 3 mm thickness between two sheets of parchment paper.

    🥖rolling pin
    📜parchment paper

  6. Step 6/18

    Refrigerate the rolled dough for at least 60 minutes.

    📜parchment paper

  7. Step 7/18

    Line the 22 cm tart ring with the chilled dough; trim the excess.

    22 cm tart ring

  8. Step 8/18

    Freeze the lined tart shell for 30 minutes.

    22 cm tart ring

  9. Step 9/18

    Lightly whisk 2 eggs with 150 g granulated sugar in a mixing bowl.

    🥚egg
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk

  10. Step 10/18

    Fold 130 g all-purpose flour and 50 g almond flour into the egg mixture.

    🌾all-purpose flour
    🌰almond flour
    🥣mixing bowl
    🥄rubber spatula

  11. Step 11/18

    Stir almond milk and lemon zest into the batter.

    🥛almond milk
    🍋lemon zest
    🥣mixing bowl
    🥄rubber spatula

  12. Step 12/18

    Fold baking powder into the batter until evenly distributed.

    🫙baking powder
    🥣mixing bowl
    🥄rubber spatula

  13. Step 13/18

    Pour the almond batter into the frozen tart shell; level the surface.

    22 cm tart ring
    🥄rubber spatula

  14. Step 14/18

    Scatter blueberries evenly over the batter.

    🫐blueberries
    22 cm tart ring

  15. Step 15/18

    Process 80 g all-purpose flour, 40 g cold unsalted butter, and 35 g granulated sugar into coarse crumbs.

    🌾all-purpose flour
    🧈unsalted butter
    🍬granulated sugar
    ⚖️kitchen scale

  16. Step 16/18

    Sprinkle the crumble evenly over the blueberries.

    22 cm tart ring

  17. Step 17/18

    Bake at 170°C (340°F) for 30 to 40 minutes.

    22 cm tart ring

  18. Step 18/18

    Cool the crostata until set; remove the tart ring before slicing.

    22 cm tart ring

Composition

Ingredients

Types

Nuts, Eggs, Seasonings, Plant-based milk, Leavening agents, Fruit

Ingredients

Flour, Butter, Icing sugar, Almond flour, Egg, Vanilla, Salt, Sugar, Almond milk, Baking powder, Blueberries

Notes

Flour (for the shortcrust), Butter (cold, cubed, for the shortcrust), Icing sugar (for the shortcrust), Almond flour (for the shortcrust), Egg (medium, for the shortcrust, for the filling), Vanilla (flavoring, for the shortcrust, amount not given, or lemon zest, flavoring for the filling), Salt (for the shortcrust), Sugar (for the filling), Almond milk (or whole cow's milk, for the filling), Baking powder (half a sachet, for the filling), Blueberries (frozen, amount not given, for topping the filling)

Allergens

Tree nuts, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 56g, Fat: 20g, Fiber: 3g, Sugars: 31g, Sodium: 90mg

Nutritional Information

Minerals

Calcium: 75mg, Iron: 2mg, Potassium: 145mg

Vitamins

Vitamin A: 145µg, Vitamin C: 3mg, Vitamin E: 2mg

Preparation

Time Information

Preparation

40 minutes

Cooking

35 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

22 cm tart ring, parchment paper, rolling pin, mixing bowl, whisk, rubber spatula, kitchen scale, zester

Appliances

Oven, Refrigerator, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon Tea, Breakfast, Brunch, Celebration

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crumbly, Soft, Tender

Flavors

Sweet, Buttery, Nutty, Fruity, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container in a cool, dry place.), fridge : 4 days (Store in an airtight container; bring slices to room temperature before serving.), freezer : 2 months (Wrap individual slices tightly and thaw overnight in the refrigerator.)