Afraid to make a pie? Try this fruit crostata (rustic tart).
Ingredients
pastry for 10-inch pie (homemade or purchased)
4 or 5 large peaches (washed, pitted and sliced)
1½ to 2 cups blueberries
2 to 3 tablespoons brown sugar
1 to 2 tablespoons flour, or enough to lightly dust the fruit
zest of 1 lemon
2 teaspoons lemon juice
1 large egg, beaten
½ teaspoon allspice or 1 teaspoon of cinnamon
Topping -
Greek yogurt
maple syrup
lemon juice
Instructions
Preheat oven to 375f. On a floured surface, roll pastry out to about ¼-inch thick and is roughly 12-inches in diameter; it doesn’t need to be perfect. Transfer dough to a parchment paper lined baking tray.
Combine fruit with sugar, flour, zest, allspice, and lemon juice. Spoon fruit mixture in the center of the dough. Make sure to leave a two-inch border all around. Lift the edges of the crust over the fruit and leave the center open. Brush the pastry with a beaten egg and sprinkle with demerara sugar.
Bake 50 minutes or until crust turns a light brown and the filling bubbles. Remove from oven and let stand 10 minutes before slicing.
Notes
The Culinary Chase’s Note: Don’t worry if your pastry tears, pinch the dough to seal any cracks – it’s supposed to be rustic! Serve alone or topped the with a yogurt topping…so darn good. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2014/08/peach-blueberry-crostata/