We got just over a cup of blueberries in our CSA share this week and this didn't seem like quite enough for me to play with in a way I deemed fit. So, rather than gobbling them down on the spot, I decided to pair them with some of the uber-fragrant peaches from the green market. And what a combination they made! All wrapped up in a ridiculously tender (and simple, I might add) crust; I encourage you to make these babies soon. If, though, the thought of turning your oven on in the dog days of summer makes your skin crawl, wait until the fall and use apples, pears and cranberries. But really, you should make them NOW!
Individual peach + blueberry crostatas
2 sticks cold unsalted butter, cut into cubes
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold water
4 large peaches, halved, pitted and sliced 1/4 inch thick
1/2 cup plus more for dusting
2 tablespoons cornstarch
1 teaspoon cinnamon
1 cup blueberries
flour, for rolling dough
1 large egg, lightly beaten
- Make the crust. In a food processor, pulse the butter with the flour and salt until it resembles coarse meal. Add the water and pulse just until a dough forms. Alternatively, combine the butter and flour in a large work bowl and use your fingers to work the flour into the butter until it resembles meal. Add the water and mix until just combined. Divide the dough into 6 pieces and flatten each into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
- Meanwhile, make the filling. In a medium bowl, toss the peaches with 1/2 cup of the granulated sugar, the cornstarch, cinnamon and a pinch of salt. Fold in the berries.
- Preheat oven to 375, place racks in upper and lower thirds of the oven and lightly grease 2 baking sheets.
- Roll the dough. On a lightly floured work surface, roll out each disk of dough until it's about 1/8-inch thick. Transfer 3 to each baking sheet. Spread the fruit on the rounds and fold about 1-inch of dough over the fruit to form a rim. Refrigerate filled crostatas for 30 minutes.
- Brush the crusts with the beaten egg and sprinkle with sugar. Bake for about 50 minutes, rotating the baking sheets (top to bottom and front to back) halfway through baking, until the crusts are golden. Transfer to racks to cool for about 20 minutes.