Serves 8 or more
Crostata or tart in Italy is as common as pie in America. It is one of the best ways to showcase seasonal fruit as a dessert. Once the crust is made for the filling add some marzipan and some plump juicy seasonal blueberries. There is no need to add corn starch to bind the juice of the berries, they will nestle into the marzipan.
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon kosher salt
- 1 stick cold butter, cut in small pieces
- 1 (10-ounce) can almond paste
- 2 large eggs
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 pint blueberries
- 1/4 cup pine nuts, lightly toasted
For the crust, in a work bowl of a food processor, combine flour, sugar and salt. Pulse to combine. Drop in the butter pieces and pulse just until the dough comes together in clumps, about 10 or 15 pulses. Press dough into the bottom and all the way up the sides of a 9-inch tart pan. Let crust rest in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F. In the same food processor bowl (no need to wash it), combine almond paste and sugar. Process to make fine crumbs. Add eggs and sprinkle in flour, and process until smooth. Spread filling in an even layer in the chilled tart shell. Top with the blueberries and sprinkle with the pine nuts. Bake until crust is deep golden brown and filling is set, about 1 hour to 1 hour and 10 minutes.