Peach and blueberry crostata

Yesterday morning I walked over to my little town’s award winning farmers market. I was pretty pleased with my purchases. And got to thinking that I needed to use some of those peaches and blueberries.

So I made a crostata.

For the crust:

2 cups all purpose flour

1 teaspoon salt

2/3 cup shortening

5-6 tablespoons of cold water

Mix flour and salt. Mix shortening in. At this point I put it in my new food processor with the dough blade and with it running on low added 6 tablespoons of ice cold water. I formed the resulting dough into a disk, wrapped it in cling wrap, and put it in the fridge for an hour.

For the filling:

I sliced two medium peaches and mixed with about a cup or so of blueberries. Add: lemon juice, maybe a little less than 1/4 cup. Next time I think I will add some zest. Sugar, you’ll have to decide how sweet your fruit is and how sweet you the end product to be. I think I used somewhere between 1/4 and 1/3 cup. 1 tablespoon of cornstarch.

I put parchment paper on a baking sheet and heated the oven to 375.

I rolled the dough out to about a 13 inch circle and put it on the prepared pan. I put the fruit in the middle of the disk and spread it out to about 1 1/2 to 2 inches from the edge. I then folded the edges over, brushed the edge with beaten egg, and sprinkled raw sugar over the edge. I then baked it in the oven. I use convection and I think it took 35 - 40 minutes but I wasn’t thinking about blogging it at the time so I didn’t catalog the time.

Anyway it turned out pretty nice. And I served it with some lemon gelato, really more like lemon ice cream since I don’t have a gelato maker. Yet......