Peach and Blackberry Crostatas
★★★☆☆
Ingredients
- Dough
- 1 1/2 cups all-purpose flour (355 ml)
- 1 Tbsp granulated sugar (14.8 ml)
- 1/2 tsp kosher salt (2.5 ml)
- 1 stick unsalted butter, frozen and cut into small pieces
- 1 Tbsp apple cider vinegar (14.8 ml)
- 1/4 cup ice water (59.1 ml)
- 1 large egg, beaten, for egg wash
- Turbinado sugar, for sprinkling
- Filling
- 3 Tbsp granulated sugar (44.4 ml)
- 1/2 tsp fresh thyme leaves (2.5 ml)
- 3 ripe but firm peaches, halved, pitted, and cut into 1/2-inch wedges
- 6 ounces fresh blackberries (170 g)
- 1/8 tsp kosher salt (0.6 ml)
- 1 tsp lemon zest (4.9 ml)
- 1 Tbsp fresh lemon juice (14.8 ml)
- 1/2 tsp vanilla extract (2.5 ml)
- 2 tsp all-purpose flour (9.9 ml)
Instructions
- Make the dough: Combine flour, sugar, and salt in a food processor. Pulse to blend. Add butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together vinegar and ice water. Slowly drizzle into the food processor while pulsing until the dough just comes together. Form the dough into a disc. Cut the disc into 4 equal pieces, wrap each in plastic, and refrigerate for at least 1 hour.\n2. Make the filling: Preheat oven to 375°F (190°C). In a small bowl, rub sugar and thyme leaves together. In a large bowl, combine peaches and blackberries. Sprinkle with thyme sugar, salt, lemon zest and juice, vanilla extract, and flour. Toss gently to coat. \n3. Assemble and bake: On a lightly floured surface, roll out each portion of dough to a 1/4-inch thick round. Transfer to a parchment-lined baking sheet. Divide fruit filling among the dough rounds, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as needed. Brush dough edges with egg wash. Sprinkle with turbinado sugar. Bake for 30-35 minutes, or until the crust is golden brown, and the fruit is bubbly.
Wine Pairing: Dessert (Port) — A light, sweet dessert wine such as Moscato.