Blueberry tart celebrates the sweetness of Hanukkah
When I am in a pinch for time but want something special for dessert, I’ll make a crostata. Sometimes called a galette in French cooking, this freeform tart has endless variations.
The unassuming appearance can be a good thing. Even my friends who fear pastry making have great success with this recipe, because it doesn’t have to be pictureperfect. The rough country look also expands the opportunity for variation. I have seen versions that feature thick raspberry jam, fresh pitted cherries, apricots and nectarines, rhubarb and apples.
Fresh, juicy blueberries are the star of this easy holiday dessert. It’s a real crowd pleaser for kids and adults alike. Don’t forget a scoop of vanilla ice cream.
Blueberry crostata