Peach-Blueberry Almond Crostata
"A combination between tart and pie; this peach blueberry almond crostata provides a homey, rustic feel using summer’s best fruit."
Have you ever made a tart like this?
This rustic crostata is a cross between a pie and a tart. It’s super easy, tastes like a pie, and looks like a tart. This recipe in particular uses an incredible baked filling and then finishes with a fresh fruit topping that has been tossed in sugar and lemon juice. It doesn’t get much better than this!
A crostata is basically a free form pie with a thin, buttery, and flaky crust.
You can find the ripest, juiciest peaches in mid-summer. I can’t resist stopping by those road side fruit stands while traveling through South Carolina. They always have the most plump and delicious peaches. Blueberries are in peak season as well. Another weakness of mine, sweet sweet blueberries. I love them! And look how they add a pop of color to the crostata. She’s a beauty.
For this recipe, you will need about 8 large peaches. Peel and slice only 6 of the peaches, mix them up with some blueberries, add in some sugar, cornstarch, and cinnamon. Let the fruit sit while you prepare the crust.
The crust is an almond pastry made with flour, ground almonds that have been toasted, sugar, salt, cold butter, and cold water mixed with egg yolk. If you forget to use cold ingredients, don’t fret. We are going to pop our pastry dough into the freezer for a few minutes before we roll it out. This will ensure that you get a flaky crust.