This rustic tart is fantastic served for dessert—and then breakfast the next day.
½ cup blueberries
¼ cup all purpose flour plus 1 tablespoon
¼ cup granulated sugar
¼ teaspoon salt
2 tablespoons unsalted butter
1 egg white, beaten
1 premade or store-bought pie dough crust
2 tablespoons raw sugar
1. Preheat the oven to 350°. Roll pie crust into an 11-inch circle on a lightly floured surface. Transfer to a sheet pan.
2. For the filling, cut pears in wedges and place them in a bowl. Toss them with the flour, sugar and salt. Fan the pears on the dough circle leaving a 1½-inch border.
3. Sprinkle blueberries on top of pears. Fold over in sections. Use egg wash as glue as you work in sections around the dough. Spread remaining egg wash over folded dough. Dot the crostata filling with butter.
Sprinkle raw sugar over the entire tart. Bake in preheated oven for 20 to 25 minutes until golden brown. Serve warm or at room temperature.