Orange Cardamom Blueberry Crostada

There's no need for a pie pan with this easy-to-make free form blueberry pastry dessert.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 1 Crostata

Ingredients

• 1  pillsbury  refrigerated pie crust, softened as directed on box
• 1⁄2 cup orange marmalade
• 2  tablespoons  pillsbury best all-purpose flour
• 1⁄4 teaspoon ground cardamom
• 2  cups fresh blueberries
• 1  egg yolk
• 1 -2  tablespoon  coarse white  decorator sugar

Directions

1. Heat oven to 425°F. Line 15x10-inch pan with sides with parchment paper.
2. 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.
3. Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.