80gof sugar + 2 tablespoons to sprinkle over the crostata
Zest of 1 organic lemon
Rub the butter and the sugar with your fingertips just until combined and there are no large lumps of butter remaining.
Mix in the beaten eggs and then rub in the two flours, previously sifted with salt and lemon zest. Try to work quickly so that it does not become greasy, press the dough together, wrap it in cling film and let sit in the fridge for several hours or even overnight.
When it’s time to finally bake your blueberry crostata, preheat oven to 200°C.
Remove the short pastry from the fridge, divide it in a half, then knead it until softened and roll it out on a floured surface with a rolling pin in a 5 mm thick sheet. Keep the second half in the fridge until needed.
Line a 26 cm round loose bottom baking pan with the short pastry and remove the excess dough.
Spread the blueberry jam on the bottom of the crostata.
Whip the ricotta with sugar, one egg and the grated zest of one lemon, then spread it onto the blueberry jam.
Roll out the remaining dough and cut long strips to decorate the surface. Sprinkle with sugar.
Bake the crostata for about 35 minutes, or until golden and bubbling.
Let it cool down for a few hours before slicing it.