Blueberry and Peach Crostata
Blueberry and Peach Crostata
A crostata is an Italian dessert tart.  It usually has a free-form crust, that gives the tart a very
rustic appearance, but some crostatas may be baked in a tart pan. Traditionally, the filling
could be fresh fruit, a fruit jam, or sweetened ricotta cheese.  The pastry crust is pasta
frolla, a sweet short crust pastry made of flour, sugar, and butter. 

This recipe uses fresh blueberries and peaches for the filling, but you can make it with all
blueberries, or all peaches, or a combination of other berries or stone fruits, such as
plums or apricots. 
Ingredients:

Crust:
1-1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup unsalted butter
3 tablespoons ice cold water

Filling:
1 pint fresh blueberries
2 peaches, peeled and sliced
1/4 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
Pinch of salt
1/2 tablespoon lemon juice

Egg wash: 1 egg yolk, beaten with 1 tablespoon water
Coarse sugar for sprinkling on dough

Directions:

To make the crust:
In a food processor, combine flour, salt, and sugar.
Pulse in butter until mixture looks like cornmeal.
Add just enough water until dough starts to come together.
Flatten into a disk, wrap, and refrigerate about 30 minutes.

To make the fruit filling:
In a large bowl, combine the sugar, flour, cinnamon, and salt.
Add the blueberries, sliced peaches, and lemon juice.
Gently toss to coat the fruit with the mixture.

Preheat oven to 375° F.

On a lightly floured piece of parchment, roll the dough into a 12-inch circle.
Place the fruit in the center of the dough circle, leaving a 2-inch border all around.
Gently fold the dough border up and around the edges of the filling.

Carefully slide the paper with the crostata onto a baking sheet.
Brush the top of the dough with the egg wash.
Sprinkle some coarse sugar over the dough border.
Bake for 40 minutes.
Remove from oven and cover dough with foil to prevent burning.
Return to oven and bake additional 5 to 10 minutes.
Transfer crostata with paper to a wire rack to cool.

Top each serving with a dollop of whipped cream or a scoop of ice cream.
mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
Blueberry and Peach Crostata
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
You Might Also Like
Skillet Blueberry Crisps
Strawberry-Rhubarb Pie
Peach Amaretto Cake
CRUST ESSENTIALS
Have these supplies on hand for homemade
pie crusts.
A non-tapered rolling pin applies pressure
evenly, so that your pie crust is of even
thickness from the center to the edges.
Roll out pie crusts to exact dimensions.
Marked with circles for pie crusts and edged
with a ruler for bread or other square or
rectangular doughs.  The board is reversible to
a plain side for other projects.
MOST POPULAR DESSERTS
Cannoli
Cookies
Cream Puffs
Gelato
Granita
Italian Cream Cake
Italian Rum Cake
Pasta Ciotti
Pizzelle
Sfogliatelle 
Tiramisu
Zabaglione
Zeppole
DESSERTS  >  PIES AND TARTS  > BLUEBERRY AND PEACH CROSTATA
Print Friendly and PDF
Share
Fun party favors and supplies @ Beau-coup.com