DessertsJuly 11, 2014
Calories
430
Sodium
213mg
8% DV
Fat
16g
26% DV
Protein
6g
13% DV
Carbs
63g
21% DV
Fiber
6g
24% DV
Peach-Blueberry Almond Crostata
21
A combination between tart and pie; this peach blueberry almond crostata provides a homey, rustic feel using summer’s best fruit.
6
For the crust
? cup sliced almond
1½ cups all-purpose flour
2 Tbs white granulated sugar
½ tsp salt
½ cup cold unsalted butter, cut into pieces (1 stick)
? cup cold water
1 egg yolk
For the filling
6 large peaches, peeled, pitted, and sliced thin
1 cup fresh blueberries
? cup white granulated sugar
3 Tbs cornstarch
¼ tsp cinnamon
1 egg
1 Tbs water
2 tsp coarse sugar
For the topping
2 large peaches, pitted and sliced thin (leave skin intact)
½ cup fresh blueberries
3 Tbs sugar
2 Tbs lemon juice
? cup sliced almond
1½ cups all-purpose flour
2 Tbs white granulated sugar
½ tsp salt
½ cup cold unsalted butter, cut into pieces (1 stick)
? cup cold water
1 egg yolk
For the filling
6 large peaches, peeled, pitted, and sliced thin
1 cup fresh blueberries
? cup white granulated sugar
3 Tbs cornstarch
¼ tsp cinnamon
1 egg
1 Tbs water
2 tsp coarse sugar
For the topping
2 large peaches, pitted and sliced thin (leave skin intact)
½ cup fresh blueberries
3 Tbs sugar
2 Tbs lemon juice
Preheat oven to 300 degrees F. Toast almond by scattering them on a baking sheet and bake for 15 minutes or until golden brown, stir occasionally. Set aside to cool completely.
For the filling: In a medium bowl, stir together ? cup sugar, cinnamon, cornstarch. Add the peaches and blueberries, toss to coat. Set aside.
Process the almonds in a food processor until finely chopped. In a medium bowl, combine almond, flour, sugar, and salt. Using a pastry blender, cut the butter into the flour mixture until pea sized crumbs form. Whisk together water and egg yolk. Sprinkle 1 Tbs of the egg mixture over the flour mixture and mix with fingertips. Repeat until all of the flour mixture is moistened. Gently knead the mixture until the dough comes together in a ball. Wrap dough ball in plastic wrap and freeze for 15 minutes.
Preheat oven to 375 degrees F. Remove dough from freezer. Roll the dough out into a 12 inch circle on a lightly floured sheet of parchment paper. Do not trim the edges. Transfer the pastry and parchment paper to a baking sheet or invert the pastry into a 10 inch cast iron skillet that has been lightly floured. Use a slotted spoon to add the filling to the center of the pastry, leaving at least 2 to 3 inches of uncovered area around the edges. Fold the edges up over the filling, overlapping them in soft folds. (leave the center of the fruit filling uncovered)
Mix the egg and water in a small bowl and brush the mixture over the edges of the pastry. Sprinkle the edges with coarse sugar. Bake for 30 to 35 minutes until the filling is bubbly and the crust is golden brown. Cool on a wire rack for 1 hour.
For the topping: Toss peaches, blueberries, sugar, and lemon juice together. Set aside until crostata has baked and cooled. Spoon topping over the center of the crostata, covering the filling. Slice and serve.
Nutritions
Calories
430
Sodium
213mg
8% DV
Fat
16g
26% DV
Protein
6g
13% DV
Carbs
63g
21% DV
Fiber
6g
24% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat10g52%
Polysaturated Fat1g8%
Monosaturated Fat5g31%
Cholesterol111mg37%
Sodium213mg8%
Potassium474mg13%
Protein6g13%
% DAILY VALUE*
Total Carbohydrate
Fiber6g24%
Sugar31g62%
Vitamin A1259IU25%
Vitamin B60.29000000000000004mg14%
Vitamin C20mg34%
Calcium35mg3%
Iron2mg13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.