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Sunday
Nov102013

The Bake-Off is Coming: Orange Cardamom Blueberry Crostada

Blueberry Crostada

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event! 

How cool is this? A rustic dessert with minimal effort. It was cleverly dreamed up by Cathy Wiechert of Mound, Minnesota.

Orange Cardamom Blueberry Crostada

Prep Time: 10 Min Total Time: 1 Hr 5 Min Makes: 6 servings

Ingredients

 

  • 1 Pillsbury refrigerated pie crust, softened as directed on box
  • 1/2 cup Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley
  • 2 tablespoons Pillsbury BEST All Purpose Flour
  • 1/4 teaspoon ground cardamom
  • 2 cups fresh blueberries
  • 1 egg yolk
  • 1to 2 tablespoons coarse white sparkling sugar

 

 

  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 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.

 

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