Blueberry Peach Crostata Recipe

Sliced peaches and blueberries inside of a rustic pie crust,

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Blueberry Peach Crostata Recipe

This crostata is an easy summer dessert recipe that combines peaches and blueberries in a simple Italian style free-form tart. It's an easier alternative to traditional pie and perfect with a scoop of vanilla gelato or ice cream!

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: 6 servings

Calories: 525kcal

Author: Nicole Gaffney

Ingredients

1 lb peaches (about 3 large) ripe, but firm
1 pint blueberries
1 pinch salt
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon all purpose flour plus more for rolling out the dough
1 disc Pasta Frolla or Pie Dough
1 tablespoon butter
1 large egg beaten (optional)
1 tablespoon sugar in the raw (optional)

Instructions

Preheat the oven to 425 degrees.
Slice peaches into ¾ inch pieces and place in a large bowl along with the blueberries, salt, sugar, cinnamon and flour, then mix to combine.
Roll out the dough to about a 12" circle and transfer to a parchment lined baking sheet.
Pour the fruit mixture into the center of the dough, leaving a 2-inch border around the outside.
Dot the butter around the top of the filling, then gather and fold the dough up around the sides to enclose the filling.
Brush the exposed dough with the egg wash, then sprinkle the raw sugar on top if desired.
Bake for about 25-30 minutes, or until the edges are golden brown and the filling is bubbling.
Serve warm, ideally with whipped cream, vanilla gelato or ice cream.

Notes

For best results, keep your pie dough refrigerated until just before using.
Place the prepared tart in the freezer for 10 minutes before baking to ensure that the crust will be super flaky.
The egg wash and raw sugar on the crust are optional but recommended to give it a golden brown sheen and crunchy sweet texture.
Swap out the peaches and blueberries for any other stone fruit or berries for a unique variation.

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