Orange Cardamom Blueberry Crostada

By á-6416

Calories
270
Calories from Fat
80

Total Fat
9g

Saturated Fat
3 1/2g
Trans Fat
0g

Cholesterol
35mg
Sodium
180mg
Total Carbohydrate
46g

Dietary Fiber
1g
Sugars
20g

Protein
2g

% Daily Value*:

Vitamin A
0%
Vitamin C
6%
Calcium
0%
Iron
2%

Ingredients

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

Preparation

Step 1

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.