Thursday, May 31, 2012

Recipe Rewind: Peach-and-Blackberry Crostata

This simple, seasonal dessert is definitely worth re-posting. Fresh peaches and blackberries are abundant this time of year, and this rustic pie showcases them beautifully. Don’t be intimidated by the homemade pie crust—the food processor takes out the guess work. Enjoy!

Peach-and-Blackberry Crostata
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
1 cup butter, diced
6 Tbsp. ice water
1 1/2 lb. peaches, peeled and sliced
1/2 pint blackberries
1 Tbsp. all-purpose flour
1 Tbsp. sugar
1/4 tsp. orange zest
2 Tbsp. fresh orange juice (1/2 orange)

1. Place flour and next 2 ingredients in food processor; pulse to combine. Gradually add in diced butter, pulsing until mixture resembles wet sand. Stream in ice water until a dough forms. Remove to a floured board, and divide into two disks. Wrap disks in plastic wrap, and freeze for 1 hour.
2.  Remove one disk from freezer, and roll out. Place dough on a parchment paper-lined baking sheet.
3. Combine peaches, blackberries, 1 Tbsp. flour, 1 Tbsp. sugar, and next 2 ingredients. Spoon fruit mixture over dough, leaving a border. Fold border over top of fruit, leaving the center open.
5. Bake at 400° for 20 to 25 minutes or until done. Cool and then cut into wedges.

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