This past Labor Day weekend, we had some close friends over for a barbecue. Since the main course might be fairly filling, we wanted to make a light, summery dessert. Lisa and I partnered up on this one. She came up with a fabulous dough for the crust and I put it all together... our Pesca Mirtillo Crostata, or Peach Blueberry Tart.
This is actually a fairly easy dessert to make that will always impress company. It looks so elegant event though it is the ultimate in quick, easy recipes.
for the crust:
1 - 1/2 cups unbleached all-purpose flour (we use King Arthur's)
1/2 teaspoon sugar
1/2 teaspoon sea salt
9 tablespoons unsalted butter (cold), cut into 1/4" slices
4 tablespoons ice water, plus one or two additional tablespoons, if needed
for the filling:
4 large white peaches (if in season), sliced into 1/2" wedges (leave skin on)
1/2 cup fresh blueberries
1/4 cup cinnamon and sugar
2 tablespoons flour or cornstarch
dash of nutmeg
1/4 cup seedless raspberry jam, heated and melted (for brushing the bottom of the crust)
To finish off the crust
1 egg, beaten
2 tablespoons of turbinado sugar (for sprinkling on the crust)
Making the crust
Preheat your oven to 400F.
Making the filling
Assembling the Crostata
I served the crostata with a scoop of home made French vanilla ice cream... Lisa had hers with some Limoncello.
Let us know how yours turned out!