Sweet fresh peaches and plump juicy blueberries are the perfect fillings for this little crostata. Made with a sweet pastry dough my blueberry peach crostata is a delicious treat any time of the day.
I love fresh pastries and a warm from the oven blueberry peach crostata always puts a smile on my face.
I’m not an exceptional baker, but it’s something that I love to do (sometimes I think mostly because I love to eat), there’s something calming about baking.
Baking demands your full attention, and if you don’t give it, the results can be less than pleasing. But at the same time, baking soothes the soul, it’s never really like work to me, and I think that’s why I enjoy it so much. It feels more like recess, and I get to go outside and play. Life is suddenly so much better, even more so when the oven timer goes off…..
I’ve had a few of those days lately, so Sunday morning I got down the flour, chilled the butter, peeled the peaches and made some delicious little crostata’s…..sigh, and guess what…….life was suddenly so much better.
Peaches are still in season and couldn’t be better, so juicy and so sweet, I think I ate half of everything I peeled while making these sweet little pies. And what goes better with peaches than fresh plump blueberries, bursting with flavor…..sigh All I needed was some homemade whipped cream to make this the perfect dessert or in my case breakfast! My morning paper, a cup of good coffee and a warm blueberry peach crostata…..life doesn’t get much better than that (well at least at my age).
If you’re looking for another delicious treat to make for your family try my Strawberry Ricotta Crostata.
If you enjoyed this recipe you may also like these:
- Italian Strawberry Ricotta Crostata
- Mascarpone Strawberry Cheesecake
- No Bake Peach Tart
- Blueberry Peach. Crostata
Blueberry Peach Crostata
Ingredients
- 2 cups all purpose flour
- 1/3 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 tbsp unsalted butter cut into 10 pieces
- 2 large eggs
- 3 peaches peeled and sliced
- 1 1/2 cups blueberries
- 1/2 cup Sugar in the raw
- 1 egg beaten
Instructions
- Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix.
- Add cold butter pieces and pulse at one second intervals until the butter is mixed in
- Add the eggs and pulse until the dough forms a ball on the blade of the processor.
- Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
- Divide the dough into 6 pieces and roll out each piece into a 6 inch disc.
- Refrigerate discs for 10 minutes.
- Mix Fruit with sugar and divide between the six discs
- Fold dough about 1 inch around the crostata, making 4 or 5 folds that overlap each other.*
- Brush dough with egg
- Bake at 350 degrees for 15-20 minutes
- Serve with fresh whipped cream
Notes
Nutrition
More recipes from my site
Peppermint Oreo’s Recipe- Peach Blueberry Custard Pie Recipe – Summertime American Classic
- Sanibel and Captiva – A local’s guide to Old Florida Charm
- My Travels with Mama Jennette – Part One Mama’s Feast
- Garlic Shrimp and Supergreens with Pasta
- Banana Stuffed French Toast Waffles with Nutella® Hazelnut Spread
Amy says
This looks amazing! Bookmarking it for when peaches come back in season in Aus!
Brooks | Cakewalker says
Chef, baking does the same for me with regard to soul soothing. These scrumptious-looking crostatas had to be as pleasing to the palate as they are to the eye. Lovely work, Dennis. Peace to you & yours from NorCal!
Chef Dennis Littley says
Thanks Brooks! I hope all is well on the left coast, we need to catch up live one of these days.
Brooks | Cakewalker says
You got it, Dennis—my thoughts exactly. BTW, your site renovation looks great!
Jodee Weiland says
Looks delicious! The perfect combination of peaches and blueberries…two of my favorites!
Chef Dennis Littley says
Thanks Jodee!
[email protected] says
How incredibly good that crostata looks!!! Blueberry and peach…winter is knocking on the door, and this is just the thing the mind craves….
Debra says
Small, beautiful, rounds of yumminess. 🙂
Muna Kenny says
When I’m down or stressed I turn to baking, something about it which I’m yet to figure out, calms me down, and this mostly take place at night!
The individual crostatas look really good, blueberry and peach magically transform into more delicious and sweet delights when baked, so looking at your creation makes me want to bite my laptop screen 🙂
Stephanie @ Eat. Drink. Love. says
I know the feeling of not having enough time! I am not much of a baker either, but these look so pretty!
Anita at Hungry Couple says
Yum! I love these types of pastries!
Elin says
They look delicious…I can eat two of them 🙂 with scoops of vanilla ice cream..mmmmm I am beginning to like the idea of making them myself ! Thanks Chef for the recipe. Have a great weekend.
Regards,
Elin
Lora ~ cakeduchess says
I’d be much happier in the morning too with a crostata like this for breakfast. Love the filling and looks fantastic:)
Lea's Cooking says
Yummmmm!!! I will defiantly try it♥¸.•*´¯*♥
[email protected] says
Days fly by so fast, and not even half the things get done. That crostata looks yummmmm….
Lynn says
Very nice! Ahhh… time, or the lack of it. Hectic lives. It’s so nice that something small with fresh seasonal fruit can make you smile. What a nice thing to do on a Sunday morning. They make me want to make some, or take a bite out of your picture!
Kath says
Beautiful! I love the idea of making little individual crostatas instead of one big one. A perfect breakfast treat! 🙂
Renee says
It has been very busy for me too lately. I love the rustic look of these crostatas. I could eat one right now…
RavieNomNoms says
Oooo little individual lovely crostatas! They look sooo delicious! That crust and the peaches must just be in perfect harmony
anna says
time management is 100% my achilles heel. i can have a job, be in school, have no job, no school, etc and i still feel like i have a million things to do and no time to do them. what is the deal?
gorgeous crostata! peach and blueberry is such a striking combination.