seems to be sticking to the parchment, lift the parchment a bit and
sprinkle some flour beneath the dough.) Slide the parchment with
the dough on it onto a cookie sheet. Set aside.
To make the filling, combine the blueberries, the ¼ cup sugar,
the salt, and the cornstarch in a large bowl. Stir with a rubber
spatula.
Add the fruit to the center of the dough. Use the parchment to
bring the outside of the circle of dough up all around the fruit,
leaving the fruit at the center exposed. The final diameter of the
shaped crostada should be about 7 inches.
Brush the entire crostada with ice water and sprinkle with the
remaining tablespoon of sugar. Bake for 45 to 50 minutes, until the
center of the filling is bubbling.
Allow the crostada to cool slightly and then flip it over onto the
back of another cookie sheet to remove the parchment. Flip it
right side up again and cut with a serrated knife. Serve, while still
warm, with scoops of good vanilla ice cream.
* Simply wrap the second crust tightly in plastic wrap and place
in the freezer. When you’re craving crostada, defrost it in the
refrigerator the night before you want to bake it.* Danko thinks you should use a kitchen scale for measuring.
Scales are very cheap and you can buy them easily on
amazon.com or at any kitchen supply store.* Out of season, I make this with frozen blueberries straight out