My amazing kid sister graduated yesterday! Congrats J! Not only did she graduate, but she was class valedictorian(!) and gave a great and very sweet speech. So proud!
So of course the family celebrated. We cooked, and we baked, and we ate lots of good food. It was such a great Sunday, I hardly thought about the weekend ending. Some of us were so tuckered out from food & festivities, we even needed a bit of a nap after dinner.
I powered through though and made a crostata.
“A What-A?” you may be thinking to yourself.
Does it help if I all-caps it? Sorry. A crostata is a sort of rustic, free-form tart. If you’re intimidated by the thought of baking a pie, make a crostata instead. It’s super easy, and just as delicious. Your friends will be impressed. You can do it! Make this before summer is gone and the peaches and blueberries disappear. A sad thought…
Rustic Peach & Blueberry Crostata
adapted from a Tyler Florence Recipe
Don’t even think about making this recipe without the lemon zest. Seriously.
2 cups all purpose flour, plus more for dusting
3 Tablespoons sugar
1/4 teaspoon salt
zest of 1 lemon
3/4 cup unsalted butter, cold and divided
1 large egg yolk
2 Tablespoons ice water, plus more if needed
2-3 large peaches, pitted and sliced
1 cup blueberries
2 Tablespoons lemon juice
1 Tablespoon sugar
1 teaspoon flour
1 egg whisked with 1 Tablespoon water
2 Tablespoons sugar
Start by preparing your crust. Mix together the flour, sugar, salt, and lemon zest in a large bowl. Using a pastry cutter, food processor, or two forks (old school method), cut the butter with the flour mixture until combined and crumbly. Add egg yolk and 2 Tablespoons of ice water. Mix together until just combined. Try forming into a ball. If still crumbly, add more ice water, one teaspoon at a time. You don’t want your dough too moist, so don’t go crazy with the water. Form dough into a disc and wrap with saran. Chill in the fridge for at least 30 minutes.
To make the filling, combine the peaches and blueberries in a mixing bowl. Pour the lemon juice over the fruit, and toss with the sugar and flour.
Preheat your oven to 400°.
Now it’s time to assemble your crostata. Sprinkle your counter and rolling pin with flour. Remove dough from fridge, and roll out, about a 1/4” thick. This should get you a circle with a 12”-14” diameter. Transfer the crust to a baking sheet lined with parchment paper. Spoon the filling into the center of your crust, leaving a 2” space from the edge, all the way around. Brush the egg onto the fruitless edge of your crust, and then fold up the sides. You should have an exposed fruit center. Pinch together any cracks in your crust, and brush with more of the egg wash. Sprinkle with 2 Tablespoons of sugar. Bake 30-35 minutes, until crust is golden brown.
Cool on a baking rack. Serve warm with vanilla ice cream. Or else.