Rustic Peach and Blueberry Crostata Recipe

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







Directions

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



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



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



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




%%%%%


Best Wishes
Marvy