. Blueberry Peach Crostata | Best Recipe

Blueberry Peach Crostata

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Blueberry and peach season overlap for a very brief moment here in New Jersey. Blueberry season starts in early-mid June and usually goes until the end of July, early August max. While peach season usually begins in early-mid July and wraps up in the beginning of September. It’s a shame that they aren’t in season at the exact same time, because they go together oh so beautifully. 

This crostata was developed as a way to use up a few random peaches I had popped in the fridge so they wouldn’t spoil, and the contents of 3 different pints of blueberries that all had various amounts of berries remaining inside. We’re not so great at the “use up the last one before opening the new one” rule in this house. Making crostata, the Italian name for these little free form tarts (galette in French) is my go-to way for using up little odds and ends around the kitchen, both sweet and savory. In truth, I’m always just searching for an excuse to wrap something up in a buttery pastry crust. 



BLUEBERRY PEACH CROSTATA

FOR THE CRUST

  • 1 1/2 cups all purpose flour
  • 4 1/2 ounces COLD unsalted butter, cut into cubes
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 2-3 tablespoons cold water

FOR THE FILLING

  • 1 lb ripe, but firm peaches (about 3 large)
  • 1 pint blueberries
  • pinch of salt
  • 1/4 cup vanilla sugar* OR 1/4 cup regular white sugar and 1 tsp vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 egg, beaten with 2 teaspoons of water
  • 1 tablespoon sugar in the raw

INSTRUCTIONS







bwh