Wednesday, July 6, 2016

Peach and blueberry crostata


What ever happened to the lazy days of summer? This summer feels like it is flying. Fourth of July weekend has come and gone, and it was a good one. On Friday, we surprised our girls with a trip to Sesame Place. My 3-year old's reaction to the news was thanks enough. Saturday found us in NYC, strolling across the Brooklyn Bridge (if one can actually stroll with a 3- and 5-year old in tow...). Sunday, we hung out at home and had friends over for lobsters. Perhaps the most memorable part was two of my mommy friends racing each other through the grass behind my house - their speed was pretty impressive I must say. As the race ended, one tackled the other. I simply love when adults act like kids...

...And so the summer continues.

This rustic peach and blueberry crostata is easy enough to make and uses some of summer's best fruit. There's lemon zest in the dough which makes the flavor even brighter. We actually ate it for breakfast a few days with a dollop of Greek yogurt. It's also amazing with vanilla ice cream. (Blueberries courtesy of my Dreyer Farms CSA share of course...)


Peach and blueberry crostata
Adapted from Eat This Book by Tyler Florence

Make sure to use enough flour so this slides onto the pizza stone or opt for the other method to save the trouble...

Yield: 1 10-inch crostata, 8 servings

  • 2 cups all purpose flour, plus more for dusting
  • 3 Tbsp. sugar
  • 1/4 tsp. salt
  • Zest of one lemon, grated with a microplane
  • 3/4 cup (1 1/2 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)

  • DSC_0052
Cooking Directions
  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 1/4-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.

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