Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Rustic Peach and Blueberry Crostata




Source of Recipe


blueribbonrecipes.com






List of Ingredients



• Pastry:
  
• 2 cups all-purpose flour, plus more for dusting
  
• 3 tablespoons sugar
  
• 1/4 teaspoon salt
  
• 1 lemon, zest finely grated
  
• 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
  
• 1 large egg yolk
  
• 2 tablespoons ice water, plus more if needed
  
• Filling:
  
• 4 large ripe peaches, pitted and sliced
  
• 1 pint fresh blueberries
  
• 1/2 lemon, juiced
  
• 2 tablespoons sugar
  
• 2 teaspoons all-purpose flour
  
• Glaze:
  
• 1 large egg, beaten with 1 tablespoon water, for egg wash
  
• 2 tablespoons sugar
  
• Vanilla ice cream, for serving
  






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 a mount 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. Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.
   
4. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart.
   Transfer the dough to a lightly floured pizza paddle. 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 directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or
   until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.