A Rustic Blueberry & Peach Crostata

May 10, 2020

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Prep Time: 30 mins.

Cook Time: 30-40 mins.

Total Time: 1hour

Impress your guests with this simple fruit treat. Serve it for dessert with vanilla ice cream, or as a breakfast tart with morning coffee. They'll be begging for the recipe, either way.

The first recipe I'm sharing is one of my favorites to make. It is so easy to throw together and can be made in many different ways. I first discovered this recipe while on a date. It was a great date food-wise, filled with wine, rack of lamb, herb mashed potatoes, roasted asparagus, and an apple substitute for this recipe. Let's just say the recipe holds up to this day, however, that date did not. At least I got his recipe! Ha!

I never knew what it was called, so every time I made it, I just called it my 'Apple Shit Thing', but Rustic Crostata has a prettier ring to it.

Pre- Heat Oven to 400°

What You'll Need

  • 2-3 Peaches sliced

  • Blueberries

  • 1 1/2 Cups of Flour

  • 1 Stick of Butter unsalted

  • Pinch of Salt

  • 2 Tbsp of Water

  • Cinnamon & Sugar

  • Lemon Juice optional

  • Egg Wash

1) Make Your Dough

Mix together your flour and a pinch of salt in a large mixing bowl. Cut your butter into small sections and add to flour. With your hands, combine until you have a nice dough ball.

2) Letting Dough Rest

I like my crostatas flat, so I don't let my dough rest in the refrigerator for long. I throw some wrap over the top of my bowl and place it in the fridge just long enough for me to mix my other ingredients and prep my baking pan.

You can let it rest for 30 mins for a fluffier and easy-rolling crust. I remember my date preparing the dough before dinner and letting it rest while we ate.

3) Wash & Slice Peaches

If you're using fresh peaches, go ahead and wash & slice your peaches. If you don't have fresh peaches, you can also use frozen! Just let them thaw out before you bake them, or else there will be too much water.

4) Roll Out Your Dough

Sprinkle flour onto your surface top before you roll your dough. This will help your dough move and not stick. To roll out your dough, use a rolling pin or your hands. I like to get my dough to a 12"-14" circle.

5) Prep Pan & Make Cinnamon Sugar

I use parchment paper, cut to size, to line my baking pan. This cuts down on all the cleaning. To help transfer your dough, use your rolling pin. Hang your dough over the pin and use your other hand to hold the bottom of the dough, making sure not to tear it. Place on pan.

In a small mixing bowl, mix together about 3-4 tablespoons of sugar and 1 tablespoon of cinnamon. I never measure this step, but just know you want more sugar than cinnamon.

6) Pour Some Sugar On It

Add a layer of cinnamon sugar to your dough.

7) Add Your Peaches

Place your sliced peaches in a circle pattern, layering them towards the center. Leave about a 1 1/2 inch around the outer edge of your peaches. We'll use this to fold the dough over itself for the crust. Crostatas are all about the crust, so make it big.