Peach & Blackberry Crostata

Food

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Peach & blackberry crostata

Ingredients:

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• Salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup ice water
• 5 peaches (about 2 pounds) — halved, pitted, and sliced 1/2 inch thick
• 2 pints blackberries
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons heavy cream
• 2 tablespoons turbinado or other coarse sugar

A few notes on making this:

• This is a delicious dessert to make when stone fruit is at its peak in the summer. You can use any type of peach or nectarine you can find.
• Serve with vanilla ice cream for a perfect summer treat.

Directions:

For the crust:

• In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and 1/2 teaspoon of salt until blended.
• Add the butter and pulse until it is the size of peas.
• Add the water and pulse until the dough is evenly moistened.
• Transfer the dough to a lightly floured work surface and pat it into a disk.
• Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes.

For the crostata:

• Preheat the oven to 425°F.
• In a medium bowl, toss the peaches and blackberries with the brown sugar, vanilla, a pinch of salt, and the remaining 2 tablespoons of flour.
• On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet.
• Mound the fruit with their juices in the center of the dough, leaving a 2-inch border all around.
• Fold the edge of the dough up and over the peaches and blackberries.
• Refrigerate the tart until chilled, about 30 minutes.
• Brush the dough with the cream and sprinkle with the turbinado sugar.
• Bake for about 50 minutes, until the crust is golden and the fruit is bubbling.
• Let cool for 15 minutes before serving.