Orange Cardamom Blueberry Crostada
photo by ElizabethKnicely
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
1 Crostata
- Serves:
- 6
ingredients
- 1 pillsbury refrigerated pie crust, softened as directed on box
- 118.29 ml orange marmalade
- 29.58 ml pillsbury best all-purpose flour
- 1.23 ml ground cardamom
- 473.18 ml fresh blueberries
- 1 egg yolk
- 14.79-29.58 ml coarse white decorator sugar
directions
- Heat oven to 425°F. Line 15x10-inch pan with sides with parchment paper.
- 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 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.
- Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.