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Blueberry Peach Crostata
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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
refrigerate
10
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
6
Calories:
479
kcal
Author:
Chef Dennis Littley
Ingredients
2
cups
all purpose flour
⅓
cup
sugar
½
teaspoon
baking powder
¼
teaspoon
salt
8
tablespoon
unsalted butter
cut into 10 pieces
2
large eggs
3
peaches peeled and sliced
1 ½
cups
blueberries
½
cup
Sugar in the raw
1
egg beaten
US Customary
-
Metric
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
If the dough has gotten too warm and seems to be very soft, return to the refrigerator for 20 minutes to allow it to set up. Then bake as directed.
Nutrition
Calories:
479
kcal
|
Carbohydrates:
72
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Cholesterol:
122
mg
|
Sodium:
132
mg
|
Potassium:
288
mg
|
Fiber:
3
g
|
Sugar:
37
g
|
Vitamin A:
855
IU
|
Vitamin C:
8.5
mg
|
Calcium:
50
mg
|
Iron:
2.7
mg