Blueberry Peach Crostata With Basil Crust Recipes

RUSTIC PEACH AND BLUEBERRY CROSTATA

Steps:

• To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
• To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
• Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.

BLUEBERRY-PEACH CROSTATA WITH BASIL CRUST

Steps:

• Use pulsing action of food processor to process flour, cream cheese and butter until mixture is well blended and forms dough that pulls away from side of food processor container.
• Transfer dough to work surface. Add half the basil; knead gently just until blended. Shape into ball; flatten into disk. Wrap with plastic wrap. Refrigerate 1 hour.
• Heat oven to 425°F. Unwrap dough; place between 2 lightly floured sheets of waxed paper. Roll into 12-inch circle. Transfer to parchment-covered baking sheet.
• Toss blueberries and peaches with dry pudding mix, lemon juice and remaining basil; spoon into center of crust to within 3 inches of edge. Fold edge of crust over fruit mixture, pleating edge as necessary. (Fruit mixture in center will remain uncovered.) Brush edge of crust with milk; sprinkle with sugar.
• Bake 35 to 40 min. or until crust is golden brown, and fruit mixture is hot and bubbly.