Blueberry and cream cheese crostata recipe

  • Serves 8
  • 10 mins to prepare and 25 mins to cook
  • 303 calories / serving
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Make this gorgeous rustic tart that is packed with blueberries.

Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Put a baking sheet in the oven to heat. Roll out the pastry dough to a 30cm (12in) circle. Place on a large sheet of nonstick baking paper.

Mix the cream cheese with 1tbsp sugar and beat well. Spread over the circle leaving a 9cm (31⁄2in) edge.

In a bowl, mix the berries with the lemon zest, flour and 3tbsp sugar. Pour over the cream cheese mix, keeping the border free. Fold the pastry edges over the fruit. Brush with the egg and milk wash, then sprinkle with the remaining sugar.

Transfer the tart onto the hot baking sheet, removing the paper. Bake for 25 minutes or until crisp and golden.

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  • Ingredients

  • 1 x 375g pack shortcrust pastry
  • 100g (3 1/2oz) reduced-fat cream cheese
  • 5 tbsp granulated sugar
  • 500g (16oz) blueberries
  • 1 lemon, zest only
  • 1 tbsp plain flour
  • 1 egg yolk, mixed with
  • 15ml (1 tbsp) milk
  • Energy 1265kj 303kcal 15%
  • Fat 16g 23%
  • Saturates 5g 27%
  • Sugars 13g 14%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 35g Protein 3.8g Fibre 3.8g


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