Blueberry Peach Crostata

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Blueberry Peach Crostata

 

Crust

1 1/3 cups unbleached all-purpose flour

1 teaspoon grated lemon zest

1/4 teaspoon salt

1 large egg

6 tablespoons unsalted butter, at room temperature

1/3 cup granulated sugar

 

Filling

1/4 cup fresh orange juice

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

16 ounces frozen sliced peaches

1/4 cup peach or apricot preserves, or fruit spread

1 cup fresh or frozen blueberries

1/4 cup blueberry jam

 

Set a rack in the center of the oven. Preheat the oven to 350°F.

 

For the crust, place the flour, lemon zest, and salt in a mixing bowl, making a

well in the center. Place the egg, butter, and granulated sugar in the well.

Using

a fork, lightly mix the egg, then gradually work the flour into the egg and

butter

until the mixture is crumbly. Rub the dough between your fingers for 2 minutes

to

blend the ingredients well. Press the dough into a ball and flatten it into a 5 "

x 1 " disk on a sheet of waxed paper. Invert a bowl over the dough and let it

rest for 30 minutes.

 

Roll out the dough between 2 sheets of waxed paper into an 11 " disk. Removing

1 sheet of paper, fit the dough into a 9 " loose-bottomed tart pan, fixing any

tears with your fingers and bringing it three-quarters of the way up the sides.

Line the crust with foil and weight it with dry beans.

 

Bake for 15 minutes. Remove the foil and bake 5 minutes longer, until it is just

golden. Cool completely on a wire rack. Fill immediately or cover with foil and

set the crust aside for up to 8 hours.

 

For the filling, combine the juice, brown sugar, and cinnamon in a medium

skillet

over medium-high heat, stirring until the sugar dissolves, 30 seconds. Add the

peaches,

cover, and cook 4 minutes. Uncover and cook until the fruit is translucent but

still

firm, 5 minutes longer. Reduce the heat. Pushing the fruit to 1 side, mix the

preserves

with the liquid, cooking until it melts, 1 minute. Add the blueberries and mix

to

glaze the fruit. Set aside to cool slightly, 10 minutes.

 

Coat the bottom of the crust with the blueberry jam. Spoon the warm fruit into

the

crust. Serve warm or at room temperature, within 2 hours.

 

Makes 6 Servings

 

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