Food Network: Rustic Peach and Blueberry Crostata

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Rustic Peach and Blueberry Crostata
Recipe courtesy Tyler Florence

Ingredients
Pastry:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zest finely grated
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
2 tablespoons ice water, plus more if needed

Filling:
4 large ripe peaches, pitted and sliced

1 pint fresh blueberries
1/2 lemon, juiced
2 tablespoons sugar
2 teaspoons all-purpose flour

Glaze:
1 large egg, beaten with 1 tablespoon water, for egg wash
2 tablespoons sugar

Vanilla ice cream, for serving

Instructions
To make the pastry: combine the flour, sugar, salt,
and lemon zest in a large mixing bowl. Add the butter and mix with a pastry

blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk
and pour in the ice water; work it in to bind the dough until it holds together
without being too wet or sticky. Squeeze a small amount together, if it is
crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and
wrap in plastic wrap; refrigerate for at least 30 minutes.

To make the filling: combine the peaches, blueberries, lemon juice, sugar, and
flour in a large mixing bowl. Toss the mixture gently to coat the fruit.

Prepare your wooden burning brick oven according to manufacturer's directions or
place a pizza stone in a conventional oven and preheat to 375 degrees F.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into
a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form

is the look you want for this rustic tart. Transfer the dough to a lightly floured
pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a
2-inch border all around; brush the border with the egg wash. Lift the edge of
crust over the filling, leaving the fruit exposed in center. Gently fold and pinch
the dough to seal any cracks. Brush the crust with the remaining egg wash and
sprinkle with sugar. Bake the crostata directly on the brick oven floor towards
the front or on the preheated pizza stone for 30 to 40 minutes or until the crust
is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the
tart to remove it from the oven. Serve warm or at room temperature with vanilla
ice cream.