I’m not exaggerating when I say that I’m obsessed with this crostata. I’ve made it three times in less than a month.
The first time, I made it using pate sucre (sweet tart dough), berries, and rock sugar. However, I felt that the second time around, the crostata could use a flakier, less sweet base and used a combination of blackerries and nectarines, soaked in sugar, lemon juice and cornstarch. Although admittedly delicious, the berries leaked and didn’t hold up too well in the dough.
The last time around, I achieved exactly what I’d been dreaming of: tender and slightly tart peaches surrounded by a crimped, flaky pastry dough and topped with homemade blueberry sauce for added sweetness. I’ll be serving this after every barbecue (and as a way to welcome Summer with open arms), as it’s the epitome of what you want in a dessert- versatile, fresh, and delicious.
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 sticks butter, chilled and cubed
- 1/4 to 1/2 cup ice water
- three peaches, sliced
- one egg and water, lightly beaten
For the blueberry sauce:
- 2 cups fresh or frozen blueberries
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- juice of one lemon
- Preheat oven to 375. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
- With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. If it is still too crumbly, add more water, 1 tablespoon at a time.
- Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.
- Remove your dough from and let defrost a little. Then, working gently, roll dough into a circle on a floured surface.
- Arrange fruit in even 9-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit. Brush folded border with egg glaze.
- Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, approx. 55 minutes. Remove from oven; let cool.
- For the blueberry sauce: in a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
- Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries.
- Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
- Remove from heat and gently pour in lemon juice.
- Spoon onto crostata as desired.