Rustic Peach and Blueberry Crostata

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

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This crostata is delicious to look at and delicious to eat. I didn't add extra sugar even after reading the reviews that said a little extra sugar was needed and I regretted it. The peaches I used were pretty ripe and sweet on their own, but they would've tasted better in the finished dessert with some extra sugar. Next time I'll try that. I didn't have blueberries and just used 7 peaches instead of 4 and that seemed to work well.

I don't have a pizza paddle, so after rolling the dough out on the counter, I moved it onto a piece of parchment paper set on top of a large cutting board. Then I filled the dough with the fruit and finished it up and just slid the parchment paper onto the pre-heated pizza stone in the oven. That worked well. Fairly easy recipe and tastes great with vanilla ice cream.

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I made this on Father's Day and everyone loved it! I followed the recipe exactly and it was perfect. I served it with vanilla icecream. I will be making this one again!

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Wonderful flavors and a great rustic presentation. I knew my peaches weren't quite ripe thus not as sweet , so I increased the sugar and decreased the lemon juice for the filling. I followed the directions for the crust and it came out perfectly - rich and full of flavor. I added locally made vanilla ice cream and is was a lovely way to round out a dinner among dear friends beneath a star studded summer sky.

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This is super yummy, and not too sweet. Love it

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I will try parchment paper next time as it was difficult to remove off the stone without. Nice, light taste, not too sweet. Peaches are not in season now, so I bought frozen ones - let them sit in the refrigerator overnight in a strainer, they worked great, surprisingly.

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My husband loved it. He said if he put it in the pie category it was his favorite, if in the desert category it was in his top 3. And this man knows his deserts! It was very easy to make and the crust was the best I've ever eaten. However, like others, I had a very hard time getting it off the pizza paddle. Next time I'll line the paddle with parchment paper before I put the crust on it so it will slide off, and back on, with ease. My pizza stone instructions say not to bake pastry dough directly on the stone anyway (high butter content will cause fat to seep into the stone cause it to smoke on subsequent use so I already had it lined with foil.

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This crostata makes a nice, sturdy, yet soft crust for the fruits. My family would have enjoyed the filling with a touch more sugar, though. Next time, I'll try 1/2 cup sugar in the filling.