Blueberry Peach Crostata

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Apparently Mother Nature thought it would be cool to give us 4 days of gorgeous weather over the 4th of July to trick us into thinking we were having a kick ass summer.  It worked for like one minute.  Then today, I realized that actually we’ve been having the rainiest grayest summer ever.  Not cool.  Not cool at all.

I wouldn’t be so upset if it meant I didn’t have to change outfits multiple times a day.  Every morning I wake up and put on my sunniest, summeriest blouse only to realize that I actually need a t-shirt and jacket and possibly rain boots and definitely a canoe before I can walk out the door.  Pretty soon, I will be heading to the Nordstrom Anniversary sale (aka:Mecca) to look at fall boots and apparel and wondering if summer actually happened.  Just call me Bitter Betty.

Life isn’t all that bad, really.  Last night I ate Cuban food in the park and strolled along the sidewalk with Italian Ice con mi amiga mejor.  That means my best friend.  Moments like that make my bitter mood a little sweeter.  Want to know something else that is awesome?  I baked something the other day that not only tasted good… it LOOKED good. This is a double win and I will be bragging about it probably forever.  If you want to know the truth, it was actually a very easy recipe to put together and it is the most delicious summer treat.

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This Blueberry Peach Crostata is what I affectionately refer to as a “non-pie”.  It’s essentially a pie without the added pressure of making it look beautiful in a pie dish.  The result is a flaky crust and a sweet, fresh fruit filling that looks rustic and beautiful.  It also tastes better when you bring it on a picnic over looking Lake Michigan.  That setting is of course optional, but it does add a nice touch 🙂

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Blueberry Peach Crostata

recipe adapted from Partner in Dine

Ingredients

For the pastry:

1 cup flour
1/4 cup granulated sugar
1/4 tsp salt
1 stick cold unsalted butter, cubed
6 tbsp ice water

For the filling:

1 pound firm ripe peaches, peeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

Directions for pastry:

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

For the filling:

Cut the peaches in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

For the topping:

Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in a small bowl.  Add the butter and break apart with your fingers until the mixture is crumbly.  Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

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