Blueberry-Basil Crostada

A simple, free-form tart.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Michael Laiskonis offers his take on a fruity crostada. 

Virtually any in-season fruit can replace the berries – summer stone fruits are a favorite of Chef Laiskonis’!

Blueberry-Basil Crostada

Servings: 8

Prep/Cook Time: 1 hour



¾ lb. blueberries, fresh or frozen (about 1 ½ c.)

1 tbsp. lemon juice

Grated zest of 1 lemon

1 tbsp. fresh basil, finely chopped

2 c. cake flour

¼ tsp. baking powder

1 tsp. fine sea salt

¼ c. plus 2 tbsp. unsalted butter, softened

¾ c. granulated sugar

½ tsp. vanilla extract

¼ tsp. ground cinnamon

1 tbsp. all-purpose flour

Turbinado sugar, as needed

All-purpose flour, as needed, for rolling

Confectioner’s sugar, as needed

1 c. plus 2 tbsp. heavy cream (35% fat)

½ c. sour cream

Unsalted butter, softened, as needed for greasing tart rings

Egg wash, as needed

1 tbsp. honey

1 tbsp. confectioner’s sugar

Electrolux Masterpiece Collection blender

Electrolux Masterpiece Collection immersion blender


Crostata Dough

Combine and sift 2 c. cake flour, ¼ tsp. baking powder and 1 tsp. fine sea salt.

Place the butter and sugar butter into the Electrolux Masterpiece Collection blender. Mix for 5 to 10 seconds to cream the mixture well. Add the sifted dry ingredients in two parts, scraping down the sides of the cup. Follow with the addition of 1 c. plus 2 tbsp. heavy cream, pulsing just until incorporated.

Remove the dough from the cup and shape into a flat rectangle; wrap in plastic film and chill for at least 30 minutes.

Roll the dough into a large rectangle, approximately 12 inches by 16 inches and 1/4 inch thick. Cut the dough into circles measuring about 5 inches in diameter (any remaining dough scraps may be gently pressed together and rolled one additional time).

Arrange 3 inch lightly buttered tart rings onto a parchment lined sheet pan and gently press each dough circle into the ring, evenly crimping the edges to produce a flower-like appearance.

Divide the fruit filling among the tart rings. Gently fold the edges of the dough inward to partially enclose the filling. Lightly brush with egg wash and a sprinkle some of the turbinado sugar on the surface. Place in an oven pre-heated to 320˚F and bake for approximately 20-25 minutes, or until the crust is browned and the fruit filling is softened.

Remove from the oven and cool for a few moments before carefully unmolding the finished pastries.

Blueberry-Basil Filling

Combine blueberries, ¼ c. granulated sugar, 1 tbsp. all-purpose flour, lemon juice, zest of 1 lemon, chopped basil, vanilla extract, ¼ tsp. ground cinnamon and a pinch of sea salt in a large bowl and toss well to combine. Divide among the prepared dough-lined rings as above.

Honey Whipped Cream

Combine ½ c. heavy cream, ½ c. sour cream, 1 tbsp. honey and 1 tbsp. confectioner’s sugar in a chilled bowl of the Electrolux Masterpiece Collection immersion blender with whip attachment and whip to achieve fluffy, soft peaks.


Place an individual crostata on each serving plate and lightly dust with confectioner’s sugar and a pinch of cinnamon. Using either a spoon or a pastry bag fitted with a medium plain tip, drop a few dollops of the honey whipped cream on and around the crostata. Finish with some of the grated lemon zest and small pieces of basil leaves.

More Recipes

Blueberry Basil Crostada

Chef Frederic Monti

Meet Featured Chef Michael Laiskonis

Most recently, Chef Laiskonis received one of the most distinguished honors in the culinary field – Culinary Professional of the Year.