Peach and Blueberry Crostata

Peach and Blueberry Crostata

(makes four)


1 cup flour

8 T. butter, cut into large pieces

2 T. sugar

1/2 t. salt

1/4 cup ice water

1 egg, beaten


3 medium size peaches, sliced

1 cup blueberries

1/4 cup brown sugar

Mix the flour, sugar, salt and butter in a food processor, until it resembles coarse sand. Add the ice water until it starts to hold together. Bring it out onto a board and roll into a ball. Flatten the ball, then cut into four pieces. Roll out each piece until it's very thin (less than 1/4 inch) and about eight inches in diameter. Mix the sliced peaches, blueberries and brown sugar and place on the center of the four pieces of pastry, on a parchment lined or Silpat-lined baking sheet. Bring the outer edges toward the center and brush with a little of the beaten egg. Bake at 400 degrees for 25 to 30 minutes or until browned on the outside.