Just Peachy! Blueberry-Peach Crostata

With juicy peaches in season, showcase them in a free form crostata. A crostata is essentially an open top rustic tart.  It is easy to make and lets the beautiful fruit become caramelized while baking.   It has a certain casual flair, perfect for a lazy summer dessert.  Top it with ice cream or whipped cream, and this dessert is sure to be a hit.  When it is baking, the spices make the house smell sooooo divine!

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BLUEBERRY-PEACH CROSTATA

Preheat oven to 400 F

  • 3 large peaches, sliced, peel left on( yield about 4 cups)
  • 1 cup fresh blueberries
  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons spiced rum(plain is fine)
  • 1 tablespoons lemon juice
  • 1 teaspoon  bourbon vanilla( plain is fine)
  • 1-12 inch pie crust of your choosing
  • 1 egg lightly beaten
  • 2 tablespoons sanding sugar( I used regular sugar but coarser sugar is better)

1-  In a large mixing bowl toss the peaches and blueberries with the brown sugar, flour, spices, rum, vanilla and lemon juice until evenly coated.

2-  Roll out your pastry and place on a rimmed baking sheet on parchment paper.  I love Martha Stewart’s combination foil and parchment paper for baking.  The pastry does not need to be a perfect circle.  The crostata will look more rustic if it is not!

3-  Leaving a 2 inch border to fold over, dump all the fruit in the center of the pastry.  Fold over the border to create a pie crust edge and brush with the beaten egg.  Sprinkle the sugar along the pastry border and the top of the fruit.

4-  Bake at 400 F for 45 minutes.  I started mine on the lower rack for 25 minutes and moved it to the middle rack for the remainder of the cooking time.

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Enjoy warm with vanilla ice cream or whipped cream.  YUM!

 

6 thoughts on “Just Peachy! Blueberry-Peach Crostata

  1. Mmmmmmm!!! I have everything here but the ice cream and peaches! I was just downstairs rinsing and freezing blueberries for the winter. (It is SUCH a pain to freeze them on trays first, but I know I’ll just end up with a goopy mess when they thaw later if I don’t.) I was considering what I might do with some of the blueberries. I just made individual blueberry cobblers last week that turned out SO good. I like the idea of pairing them with peaches, though, so I may have to bite the bullet and get out in the rain for those peaches and ice cream!

    • Good for you Alycia! When I was home last week people were picking blueberries on roadsides everywhere! When I was little, we each had to fill our bucket before we got to go swim in the lake so I more often buy my berries now. When we had a mountain house in the Poconos, we had tall, wild blueberry trees on our property and I loved picking those. They never made it to the freezer! We ate them all up. You could make this crostata with just blueberries but I would omit the rum and add the zest of the lemon too. Would be good too but better with ice cream! :))) Thought of you when I was in the Texas Hill Country this weekend. Can you believe I didn’t buy a thing? Back to blueberries…have you ever read the classic Blueberries for Sal? Saved it from my kids’ childhood because it’s a favorite of mine!

      Sent from my iPad

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