Are you a crust person or do you just eat the filling inside? When it comes to a pie, filling all the way. When it comes to a crostata, crust and filling and more crust. There is something special about making an Italian free form tart. It’s rustic. It’s honest. It doesn’t have to look perfect if you didn’t fold the dough to form the perfect crust.
This peach and blackberry crostata is perfect for summer. Especially with peaches and blackberries in season. It’s even better with a scoop of vanilla ice cream.
The dough is simple to make. Let the food processor do all the work.
Cold butter. Must use cold butter. Cold water. Must use cold water.
With a couple of pulses, dough has formed. Magic!
Dough is wrapped in plastic wrap. Ready to chill in the fridge.
Don’t peel. Leave the skins on.
Pat the blackberries dry if you rinsed them. Don’t want any excess water in the filling.
Same goes for the peaches.
The honey egg mixture is used for generously brushing over the crust and the filling.
See. The crust isn’t perfect, but it was made with love.
Peach and Blackberry Crostata
adapted from Molto Batali
serves 4 to 5
1 1/4 cups whole wheat pastry flour, plus more for dusting
1 1/2 tablespoons sugar
1/4 teaspoon salt
zest of 1 lemon
1 stick (1/2 cup) cold unsalted butter, cut into small chunks
2 tablespoons ice water
2 to 3 large ripe peaches, pitted, cut into thin slices
1 1/2 cups fresh blackberries
juice of 1/2 lemon
1 1/2 tablespoons sugar
1 1/2 teaspoons whole wheat pastry flour
2 tablespoons honey
1 egg, at room temperature
For the dough: In the bowl of a food processor, add the flour, sugar, salt, and lemon zest. Pulse once to mix together. Add the butter, and pulse a few times until the mixture looks like coarse crumbs. Add the ice water (1 tablespoon at a time) and pulse until the dough forms into a ball. Remove the dough from the food processor and form the dough into a slightly flattened disk about 2 inches thick. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
For the filling: In a medium bowl, gently toss the peaches, blackberries, lemon, sugar, and flour together. Set aside.
Preheat the oven to 375 degrees F. Prepare a baking sheet. (The sheet can be lined with parchment paper for easier cleanup).
Remove the chilled dough from the refrigerator and allow it to soften before rolling if necessary. Place the dough on a lightly floured, flat surface. Roll the dough into an 8-inch round, about 1/4 inch thick. Transfer the dough to a baking sheet. Spoon the fruit filling into the center of the dough leaving a 1 1/2 to 2 inch border for the crust. Using your hands, fold in the edges and pinch to form a border around the fruit filling.
Place a heatproof bowl over a saucepan of simmering water (or use a double boiler), and heat the honey in the bowl until it is thin. Add the egg and whisk them together. Remove bowl from the heat, and brush the mixture over the fruit and crust. (You may not use all of the honey mixture). Place the crostata in the oven, and bake until the crust is golden brown about 40 to 45 minutes. The fruit will be bubbly and some of the juices may ooze out which is ok. Remove the crostata from the oven and allow to cool for about 10 minutes.
Serve the crostata warm or at room temperature with a scoop of vanilla ice cream.