A simple summer crostata dessert tart that can change with the season's offerings, be it berries, stone fruit or thinly sliced apples or pears.
SHOPPING LIST:
1 sheet puff pastry
1 -6 ounce jar Bella Cucina Preserved Lemon Cream
2 cups fresh blueberries (or other fruit in season)
1 Tablespoon Bella Cucina Wildflower Scented Sugar
1 cup heavy whipping cream
PREPARATION: Preheat oven to 425 degrees F.
Sprinkle a light dusting of flour on a counter surface. Roll out the pastry dough to 1/4 inch thick. Place the dough on a parchment lined sheet pan. Spoon over 2/3 of the jar of lemon cream evenly over the pastry, leaving a one inch border. Toss the berries with the sugar and scatter over the crostata. Starting on one size, fold over the dough of the crostata dough. Brush the dough with an egg wash and sprinkle the edges of the dough with the sugar. Bake for 45-50 minutes, or until the dough is puffy and beautifully browned. Remove from the oven and cool before cutting.
In a mixing bowl, whisk the whipping until it forms soft peaks. Gently fold in the remaining 1/3 of lemon cream.
Top the crostata with the whipped lemon cream and serve.