I’m kinda in love with the beauty and simplicity of this dessert. Also, where has summer gone? Why am I writing about peaches for the first time this summer and they’re on their way out? I’ve definitely eaten my share of them the past few months, just haven’t got around to posting a recipe! It has been a busy busy summer. I made this awesome peach caprese with fresh mozzarella of course, apricot infused balsamic, fresh mint and honey. OMG. My family went nuts for it. Anyways. Back to this dessert. Super simple flaky, crisp pie crust and the juiciest summer peaches and blueberries! I can’t even express my love for blueberries. Then the crunch of the pistachios! Ugh. Too good. Make this for dessert/breakfast/snack/whatever and savor very last bit of summer.
Feel free to use plums, strawberries, raspberries, really whatever fruit you like!
Such a showstopper.
Peach Blueberry Crostata with Honey and Pistachios
Ingredients
- 1 1/2 c. + 2 T. all purpose flour
- 2 T. granulated sugar
- 1/2 tsp. salt
- 6 T. cold unsalted butter, cubed into 1/2'' pieces
- 1/4 c. + 2 T. ice water
- 2 1/2-3 peaches, thinly sliced
- 1 c. blueberries
- 1/4 c. + 2 T. brown sugar
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 2 T. heavy cream
- 2 T. raw or coarse sugar of your choice
- 2 T. roasted pistachios, chopped
- drizzle of honey
Instructions
- Pulse 1 1/2 cups of the flour with the granulated sugar and salt until blended in a food processor. Add the butter and pulse until it is the size of peas. Add the water and pulse until the dough is moistened. Be careful not to overmix.
- Transfer the dough to a lightly floured work surface and pat it into a disk. Wrap the disk in plastic wrap and refrigerate until chilled, 30 minutes.
- Preheat the oven to 425°. In a medium bowl, toss the peaches and blueberries with the brown sugar, vanilla, cinnamon, a pinch of salt and the remaining 2 tablespoons of flour. Set aside.
- On a lightly floured work surface, roll out the dough to a 12-inch round. Line a rimmed baking sheet with parchment paper. Transfer the dough to the baking sheet. Mound the peaches and blueberries in the center of the dough, leaving a 2-inch border all around. Don't worry about arranging them all pretty unless you want to. Fold the edge of the dough up and over the peaches.
- Cover with plastic wrap and efrigerate the tart until chilled, about 30 minutes.
Brush the dough with the heavy cream and sprinkle the edges with the coarse sugar. Bake for about 35-40 minutes, until the crust is golden and the fruit is bubbling. Let cool for 15 minutes. Before serving, drizzle with honey and sprinkle with pistachios. This dessert is fab with vanilla ice cream!
Recipe adapted from here.
I definitely ate half of this in one sitting.
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