Arrivederci San Francisco – crostata ai mirtilli con crema allo yogurt

It’s time to take a little time off and go where the sun is always happy and shining, not the Caribbeans but Baja Mexico. California has been under a horrendous weather, it’s so cold that the heat is back in the house, I am back wearing winter clothes such as thick ski jacket and woolen sweaters. So for a little while, I might not be posting recipes but maybe Mexican beaches and sunset.

Now, I have to find my bikini since the last time I wore it was two years ago. Swim suits are not my favorite things to wear, I always feel the bikini is too small, if I move to fast, the strings will untie. Not being the typical French woman who goes topless on the beach, I get a little paranoid about my top or bottom failing on me. Last time I was in the South of France, no one seemed to worry about the swim suit strings! Vive le topless!

I wanted to celebrate this so needed vacation by making my mom signature sweet. She makes this pie at least once a week since the number of guests stopping by the house is ridiculous, so there is always something sweet to nibble on. Her recipe comes with a jam topping mixed with sliced almonds.

I added almond flour to the crust to give it a nutty after taste. Crostate are typical Italian “tarts”. In Italy, they call the crust: pasta frolla, whereas in France, it’s called pâte brisée but the process is similar.

This crust is not a pasta frolla, my mom always use baking powder in her crust and she melted the butter instead of incorporating it cold and by pieces. This pie tastes more like a cake, and is lighter than a traditional crostata with pasta frolla, since the quantity of butter is less. I flavored it with lemon zest to give a little kick. Overall, I was somehow faithful to her recipe but you don’t always have to be faithful in the kitchen!

Bye bye grey sky, cannot wait to leave you…

Ingredients for 6

For the crostata

  • 4.9 oz (or 140 g) flour
  • 2.82 oz (or 80 g) almond flour
  • 2.46 oz (or 70 g) sugar + 1 tsp
  • 2.46 oz (or 70 g) butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • zest of 1 1/2 lemon
  • 1 tsp baking powder
  • 1 cup blueberries

For the yogurt cream

  • 6 tbs plain Greek yogurt
  • 6 tbs heavy cream, whipped
  • zest of 1 lemon for decoration


In a mixing container, mix flours together. Add sugar, eggs, vanilla extract, melted butter, lemon zest and baking powder. Start mixing all ingredients together, adjusting with flour if the dough is too sticky. For a small homogeneous ball. Butter a non stick mold (about 20 cm diameter) and using your hands spread 2/3 of the dough regularly on the surface of the mold.

Place blueberries on top of the dough leaving one inch around the edges. Using your hands, push carefully blueberries in the dough. Using the leftover dough, start rolling it forming a little rope like you would when making gnocchi. That rope should be about 2/3 inch thick. Place rope across crostata forming a cross shape. Using same process, form another rope and place around the edges of the crostata.

Cook in a pre-heated oven at 365-370F for about 30 minutes, until the crostata is slightly golden. Do not overcook or the crostata will be too hard. The crust has the texture of a cake and should not be too crunchy, it needs to remain soft and moist. Sprinkle with powdered sugar and serve at room temperature.

For the yogurt cream

Whip heavy cream and mix carefully with yogurt. Top one slice of crostata with the cream-yogurt mixture and sprinkle with lemon zest.