Peach blueberry crostata
 
Prep time
Cook time
Total time
 
Peach blueberry crostata puts summer fruit to great use in this fresh, rustic tart.
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
Pastry
  • 2 cups all purpose flour, plus more for dusting
  • 3 Tbsp. sugar
  • ¼ tsp. salt
  • Zest of one lemon, grated with a microplane
  • ¾ cup (1½ sticks) unsalted butter, cut into chunks and cold
  • 1 large egg yolk
  • 2 Tbsp. ice water, plus more if needed
Filling
  • 5 medium ripe peaches, pitted and sliced
  • 1 pint fresh blueberries
  • Juice of half a lemon
  • 2 Tbsp. sugar
  • 2 tsp. flour
Glaze
  • 1 large egg, beaten with 1 Tbsp. of water
  • 2 Tbsp. sugar
  • Vanilla ice cream, to serve (optional)
Instructions
  1. To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
  2. To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
  3. Place a pizza stone in a conventional oven and preheat to 375 degrees F. Place a rimmed baking sheet on the shelf under the pizza stone to catch any drips. If you don't have a pizza stone, simply assemble the crostata on a rimmed baking sheet and bake it on that.
  4. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about ¼-inch thick. Transfer the dough to a well-floured pizza paddle. (Or your baking sheet.) Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. You can use a pizza paddle to remove it or just leave it on the stone as I did. Serve warm or at room temperature with vanilla ice cream. Also amazing for breakfast with a dollop of Greek yogurt.
Recipe by white plate blank slate at https://whiteplateblankslate.com/peach-and-blueberry-crostata/