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Blueberry peach crostatas

(John Tlumacki/Globe Staff)
August 26, 2009

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Makes 4 individual crostatas (5 inches each)

Depending on sweet tooth and appetite, each of these crostatas can serve one person or two.

CRUST

2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
1/2 pound (2 sticks) unsalted butter, cut into cubes
1/2 cup cold water
Extra flour (for sprinkling)

1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse several times to sift the mixture.

2. Add the butter and pulse again until the mixture looks like coarse meal.

3. With the motor running, slowly add the cold water until the dough forms large clumps. You may not need all the water.

4. Turn the dough out onto a lightly floured counter and form it into a smooth flat cake. Wrap in foil and refrigerate for 1 hour.

FILLING

2 cups blueberries, rinsed and picked over
4 peaches, pitted and sliced (to make 2 cups)
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
Pinch of salt
Confectioners’ sugar (for sprinkling)

1. Set the oven at 375 degrees. Line 2 rimmed baking sheets with parchment paper.

2. In a large bowl, combine the blueberries, peaches, sugar, flour, cinnamon, and salt. Stir gently; set aside.

3. Cut the dough into quarters. Working with one piece at a time (refrigerate the remaining pieces), roll the piece into a 7-inch round. Transfer to a baking sheet. Do the same with the remaining pieces, putting 2 on each sheet.

4. Divide the blueberry mixture among the circles, making sure not to get too much juice on them (it makes the dough soggy). Fold the edges of the dough over the fruit.

5. Bake the crostatas for 40 minutes or until the crust is golden and the fruit is bubbling. Sprinkle with confectioners’ sugar. Serve warm or at room temperature. Adapted from Connie’s Bakery and Fresh Food