Name: Rustic Blueberry and Fig Crostata
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Ready-to-use refrigerated pie crust - 1; Fresh blueberries - 3 cups; All-purpose flour - 2 tablespoons; White sugar - 1 tablespoon; Minced fresh tarragon leaves - 1 tablespoon; Lemon, zested and juiced - 1; Almond extract - ½ teaspoon; Fresh figs, sliced - 2; Egg, beaten - 1; Water - 1 tablespoon; Turbinado sugar - 1 teaspoon

Ingredients for - Rustic Blueberry and Fig Crostata

1. Ready-to-use refrigerated pie crust 1

2. Fresh blueberries 3 cups

3. All-purpose flour 2 tablespoons

4. White sugar 1 tablespoon

5. Minced fresh tarragon leaves 1 tablespoon

6. Lemon, zested and juiced 1

7. Almond extract ½ teaspoon

8. Fresh figs, sliced 2

9. Egg, beaten 1

10. Water 1 tablespoon

11. Turbinado sugar 1 teaspoon

How to cook deliciously - Rustic Blueberry and Fig Crostata

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet.

3 . Stage

Combine blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract in a medium bowl. Mix well.

4 . Stage

Spoon blueberry mixture into the center of the pie crust, leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries, crimping and pinching to create pleats.

5 . Stage

Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar.

6 . Stage

Bake in the preheated oven until crust is crispy and golden brown, about 20 minutes. Remove from the oven and set aside to cool and set, 15 to 30 minutes. Serve warm or at room temperature.