Peach & Blackberry Crostata
Food
Audio By Carbonatix
Por Aimee McCullough, editor in chief
Peach & blackberry crostata
Ingredients:
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- Salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water
- 5 peaches (about 2 pounds) — halved, pitted, and sliced 1/2 inch thick
- 2 pints blackberries
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons turbinado or other coarse sugar
A few notes on making this:
- This is a delicious dessert to make when stone fruit is at its peak in the summer. You can use any type of peach or nectarine you can find.
- Serve with vanilla ice cream for a perfect summer treat.
Directions:
For the crust:
- In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and 1/2 teaspoon of salt until blended.
- Add the butter and pulse until it is the size of peas.
- Add the water and pulse until the dough is evenly moistened.
- Transfer the dough to a lightly floured work surface and pat it into a disk.
- Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes.
For the crostata:
- Preheat the oven to 425°F.
- In a medium bowl, toss the peaches and blackberries with the brown sugar, vanilla, a pinch of salt, and the remaining 2 tablespoons of flour.
- On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet.
- Mound the fruit with their juices in the center of the dough, leaving a 2-inch border all around.
- Fold the edge of the dough up and over the peaches and blackberries.
- Refrigerate the tart until chilled, about 30 minutes.
- Brush the dough with the cream and sprinkle with the turbinado sugar.
- Bake for about 50 minutes, until the crust is golden and the fruit is bubbling.
- Let cool for 15 minutes before serving.
