Blueberry Peach Crostata

Serves: Six | Prep: 1 hr, 25 min | Cook: 20 min

Ingredients:

Crostata:
1 cup all-purpose flour
1/2 cup whole wheat flour
2 Tbsp sugar
1 tsp lemon zest
1/2 tsp salt
1/2 cup cold butter, cubed
1/4 cup plus 2 Tbsp cold water

Blueberry Peach:
1 lb fresh peaches, cut into 1/2-inch slices
2 cups fresh blueberries
1/4 cup light brown sugar
2 Tbsp all-purpose flour
1/4 tsp cinnamon
2 Tbsp milk
1 Tbsp coarse brown sugar

Directions:
Make the crostata dough in a food processor. Add flour, sugar, lemon zest, and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the motor running add 1/4 cup of cold water through the feeding tube, process just until the dough starts to come together, adding an additional 1 Tbsp of water at a time, if needed. Turn dough out onto a well-floured surface and form into a disk, wrap in plastic wrap and refrigerate, until firm, at least 1 hour.

Preheat oven 400F/200C. Line a baking tray with baking paper.

On a floured surface roll out the dough into a 12-inch circle. Transfer to the prepared baking tray.

In a bowl add peaches, blueberries, sugar, flour, and cinnamon. Gently stir together. Arrange fruit onto the rolled out dough, leaving a 1 1/2-inch border. Gently fold the edges of the dough towards the center, pleating the crust loosely and pinching to seal any cracks. Brush edges with milk and top with coarse brown sugar. Bake for 20-30 minutes, until edges are browned, and fruit is tender. Allow to rest 10 minutes before serving.

Serve with Vanilla Bean Whipped Cream.

More Delicious Recipes:
Plum Marizpan Crostata
Blueberry Crumble Muffins
Apple Tart & Apple Pie Martini
Sheetpan Blueberry Lemon Pancakes
Blueberry Pie