Peach Blueberry Crostata

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This is a delightful and easy to make rustic dessert .Sweet juicy peach slices and drops of fresh blueberry nest in a rich flaky crust. Served with a scoop of vanilla ice cream, you will taste summer in every bite!

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Peach Blueberry Crostata

Yield: 8

Author: Fida Milki

Ingredients

For the crust

• 1 1/3 cups all purpose flour
• 1 tbsp sugar
• 1/2 tsp sea salt
• 8 tbsp chilled unsalted butter
• 6 tbsp ice water
• 1 egg beaten for the wash
• 1 tbsp coarse sugar

For the filling

• 4 peaches sliced
• A handful of fresh blueberries
• 1/4 cup brown sugar
• 1 tbsp flour
• 1/2 tsp rose water
• 1/2 tsp vanilla extract
• 1/2 tbsp unsalted butter cut into small pieces

Instructions

Make the crust

1. Preheat the oven to 425 degrees F (218 C).
2. Line a baking sheet with parchment paper.
3. You can use a store bought puff pastry dough but if you decide to make it, here is how: Mix the flour with the sugar and sea salt in the bowl of an electric mixer then add the butter after you have cut it into small pieces. Pulse a few times until you get a rough mixture. Add the water one tbsp at a time pulsing after each addition until you get a homogenous dough.Shape the dough into a disc and place it in the fridge while you make the filling.

Make the filling

1. Place the sliced peaches and the blueberries in a bowl.
2. Add the sugar and flour and mix until they are well incorporated with the fruits.
3. Stir in the rose water and vanilla extract.

Bring it all together

1. Take the dough out of the fridge. Roll it on a floured surface with a rolling pin into a big circle (the circle doesn’t have to be perfect).
2. Transfer the dough into the prepared baking sheet.
3. Arrange the peaches in a circular pattern inside the dough starting from the outside making your way towards the center leaving 2 inches dough border empty.
4. Sprinkle the blueberries over the peaches.
5. Flip the empty borders over the fruits pinching the overlapping edges together.
6. Top the fruits with the small pieces of the 1/2 tbsp butter.
7. Brush the crust with the beaten egg and sprinkle with the sugar.
8. Bake in the heated oven for about 30 minutes or until the crust is golden and the juice from the fruits is syrupy.
9. Remove from the oven and let sit for 30 minutes before serving.
10. Slice, serve with vanilla ice cream and enjoy!