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Peach and Blueberry Crostata

Updated: 07/21/2013 9:43 AM
Created: 07/19/2013 11:22 AM
By: Amy Adamchick


Peach and Blueberry Crostata
Recipe by: Tyler Florence

Prep Time: 30 min
Cook Time: 40 min

2 cup all purpose flour, plus more for dusting
3 Tbsp. sugar
1/4 t. salt
zest of one lemon
3/4 c (1 1/2 stick) butter, cold
1 large egg yolk
2 Tbsp. ice water

4 large, ripe peaches, pitted and sliced
1 pint fresh blueberries
1/2 lemon, juiced
2 Tbsp. sugar
2 t. all purposed flour

1 large egg, beaten with 1 Tbsp. water
2 Tbsp. Sugar

Vanilla ice cream (optional)

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.

Preheat oven to 375 degrees F.

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.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick. Transfer the dough to a 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 for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Serve warm or at room temperature with vanilla ice cream.


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