• Lama

Crostata di Mirtilli (Blueberry and Almond Shortbread Galette)

I just had to share this recipe with everyone! I know that the food shares at the Good Taste Lama are Middle Eastern and Mediterranean, and that a Blueberry and Almond Shortbread Galette, sounds suspiciously American! Make it a la mode (vanilla ice cream on the side) and then the case for it being an Italian ‘Crostata di Mirtilli’ (blueberry tart) becomes even harder, but I’m invoking poetic license, and also banking on the French word ‘galette’ in the name of the dessert, to claim the recipe as Mediterranean! Just forget geography and linguistics for a minute and trust me when I say either way you really need to try this super lush and juicy dessert – it’s such a crowd pleaser and being that it’s a free-form galette, it’s more forgiving than regular pie so you don’t need advanced pastry skills to make it. Any fresh fruit would also work. I’ve adapted this recipe from @rusticjoyfulfood, Danielle Kartes’s Apricot and Almond Shortbread Galette.


Shortbread dough with almonds translates to a flaky buttery crust - all the time!

Ingredients for Shortbread Crust

  • 2 cups flour

  • ¼ cup sliced almonds

  • ½ cup sugar (or 1/3 cup if you prefer a less sweet dough)

  • 1 cup (2 sticks) softened butter

  • ½ teaspoon salt

  • 1 beaten egg to brush sides of the dough

  • 1 tablespoon sanding sugar to sprinkle

Ingredients for Blueberry Filling

  • 3 cups fresh blueberries

  • ½ cup sugar

  • 2 ½ tablespoons cornstarch

  • Juice of ½ lemon

  • 1 tablespoon butter

  • 2 tablespoons tapioca starch to absorb any liquid


Right after baking

How To:

  1. In a stand mixer, add butter and sugar and mix till incorporated.

  2. Gradually add all the flour and the rest of the dry ingredients till a loose dough ball begins to form.

  3. Pat the dough down to form a disc and cover in wrap and refrigerate for 30 min.

  4. Take the blueberries and add the sugar, cornstarch and lemon juice. Break out pieces of the butter and mix with the filling. Mix and refrigerate until ready to use the dough.

  5. Roll out the chilled dough between two parchment papers into a 12-14 inch circle.

  6. Transfer the rolled out dough with parchment paper underneath it to a baking sheet.

  7. Sprinkle the tapioca starch on the surface of the dough and place the blueberry mixture in the middle leaving 2 inches free of filling around the edges.

  8. Using the parchment paper gently roll and pat down the edges of the dough onto the filling. It will break and crumble! Press the dough down as much as you can.

  9. Brush the edges with the egg and sprinkle them with the sandingsugar.

  10. Bake at 350 for 35-45 minutes or until golden and bubbly. Serve a la mode!

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