Blueberry Puff Pastry Crostata

with cinnamon scented whipped cream

Ingredients:

For the tart:

1 package frozen puff pastry, thawed

2 tbsp fruit preserves

1 cup mixed berries (I used blueberries and raspberries)

3 tbsp unsalted butter, small diced

zest of 1 lemon

1 egg white

1 tbsp demerara sugar

For the whipped cream:

1 pint heavy cream

1 tsp vanilla

1/2 tsp ground cinnamon

Method:

1. Preheat the oven to 375°.
2. Unroll the puff pastry onto a baking sheet lined with parchment paper.
3. Spread the center of the pastry with the preserves (I used apricot). If the jam is thick, heat it in the microwave for a few seconds so it spreads easily.
4. Place the berries in a single layer in the center of the dough, making sure to leave a border of pastry about two inches wide. Top with the lemon zest and butter.
5. Loosely fold the ends of the pastry back over the pastry, moving clockwise until there's an even crust around the whole crostata.
6. Using a pastry brush (or a clean, new paintbrush), brush the egg white over the crust and sprinkle with the demerara sugar.
7. Bake 20-25 minutes, or until crust is golden brown and berries are bubbling.
8. While tart is in the oven, combine the heavy cream, vanilla and cinnamon in the bowl of an electric mixer and beat on high until medium peaks form, about 5 minutes.
9. Serve the tart warm with a dollop of cream. Yum!