Rustic Peach and Blueberry Crostata

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Wood-Fired Fare

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 16 Reviews
Total Time:
1 hr 40 min
Prep
30 min
Inactive
30 min
Cook
40 min
Yield:
1 tart
Level:
Intermediate
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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

Directions

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.

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Newest Ratings and Reviews

Read all 16 reviews

  • on October 05, 2011

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    The flavors are wonderful in this recipe - especially the lemon in the crust. A tip for easy removal of peach skins that I picked up from another version of a similar recipe is to blanch them. Very easy to make.

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  • on October 01, 2011

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    Definitely make the dough vs. using pre-made if you have the time - the lemon zest makes all the difference! Looks beautiful and impressive enough to have at a dinner party and was relatively easy to make. I baked it on a cookie sheet with parchment paper so it was easy to remove after it was baked. Followed the directions pretty much exactly but I added a little bit of cinnamon to the fruit. Served it at room temperature with a cinnamon/honey mascarpone whip cream - yummy!! Will definitely be making this again.

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  • on August 06, 2010

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    I followed the recipe exactly and mine was very runny. Used the pizza stone.
    The Crostata broke in half taking it off the stone.

    people found this review Helpful.
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