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
Details
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.
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