Peach And Blueberry Mini Crostatas Recipes

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PEACH AND BLUEBERRY MINI CROSTATAS

These taste so good!! The peaches are so pleasant and sweet, and the blueberries add a perfect amount of tartness. I had some peaches that needed to be used, so I tried a new recipe. This recipe includes pastry instructions, but you could buy and use store-bought refrigerated pie crust. If you have a crostata that leaks...

Provided by Traci Coleman

Categories     Pies

Time 2h25m

Number Of Ingredients 15



Peach and Blueberry Mini Crostatas image

Steps:

  • 1. Make pastry. Combine flour, sugar and salt in large bowl. Add butter, using pastry tool or hands to combine butter into the dry ingredients until it resembles course crumbles. Make a well and add egg yolk and 2 Tbsp of ice water. Combine with hands to bind the dough. The dough should hold together, but you don't want it to be wet or sticky. Continue to add ice water by the tablespoons until the dough holds together. Form into a disk. Wrap with saran wrap and refrigerated for at least 30 minutes.
  • 2. Prepare filling. Combine peaches, blueberries, orange zest, orange juice, and flour in large bowl. Refrigerate until dough is ready.
  • 3. When ready, remove dough. Cut into 8 same size pieces. Dust counter or mat with flour and roll each piece of dough out into a rough circle shape (probably about 6"). Egg wash the entire surface of the dough circle. Place 1/8 of your peach mixture into the center of the dough and fold up edges so that there is just a small opening on top.
  • 4. Place completed crostatas onto a foil-lined cookie sheet and chill for about 1 hour. When ready, remove from fridge and brush with egg wash and then sprinkle with sugar. Bake at 400 degrees for about 20-25 minutes or until dough has puffed slighted and turned golden brown. Allow to cool for 10 minutes on baking sheet before removing. Serve warm or at room temperature.

PASTRY - USE THIS OR YOUR FAVORITE PIE CRUST RECIPE OR BUY PREMADE REFRIGERATED PIE CRUST
2 c flour plus more for dusting
3 Tbsp sugar
1/4 tsp salt
3/4 c very cold butter, unsalted, cut into teaspoon size pieces
1 egg yolk
2-4 Tbsp ice water
FILLING
3-4 c fresh peaches, peeled and sliced (i used 4 peaches)
1 1/2 c fresh blueberries
1 Tbsp flour
1/2 Tbsp orange zest (i used the zest from 3/4 of an orange)
2 Tbsp juice from orange
1 egg for egg wash
3 Tbsp sugar

RUSTIC PEACH AND BLUEBERRY CROSTATA

Provided by Tyler Florence

Categories     dessert

Time 1h40m

Yield 1 tart

Number Of Ingredients 15



Rustic Peach and Blueberry Crostata image

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.

2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zest finely grated
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
2 tablespoons ice water, plus more if needed
4 large ripe peaches, pitted and sliced
1 pint fresh blueberries
1/2 lemon, juiced
2 tablespoons sugar
2 teaspoons all-purpose flour
1 large egg, beaten with 1 tablespoon water, for egg wash
2 tablespoons sugar
Vanilla ice cream, for serving

BLUEBERRY PEACH CROSTATA

Categories     Dessert     Bake

Yield 6 crostatas

Number Of Ingredients 10



BLUEBERRY PEACH CROSTATA image

Steps:

  • Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix. Add cold butter pieces and pulse at one second intervals until the butter is mixed in Add the eggs and pulse until the dough forms a ball on the blade of the processor. Turn the dough out of the food processor onto a floured surface, and carefully remove the blade. Divide the dough into 6 pieces and roll out each piece into a 6 inch disc. Refrigerate discs for 10 minutes. Mix Fruit with sugar and divide between the six discs Fold dough about 1 inch around the crostata, making 4 or 5 folds that overlap each other.* Brush dough with egg Bake at 350 degrees for 15-20 minutes Serve with fresh whipped cream

2 cups (240 g) all purpose flour
⅓ cup (65 g) sugar
½ tsp (2.5 g) baking powder
¼ tsp (1.25 g) salt
8 tbsp (120 g) unsalted butter, cut into 10 pieces
2 large eggs
3 peaches peeled and sliced
1½ cups (225 g) blueberries
½ cup (100 g) Sugar in the raw
1 egg beaten

BLUEBERRY-PEACH CROSTATA WITH BASIL CRUST

Try our scrumptious Blueberry-Peach Crostata with Basil Crust. This Blueberry-Peach Crostata with Basil Crust is a tasty version of a classic Italian tart that's perfect as part of a picnic or cookout. Share some with your friends and family on a warm day.

Provided by My Food and Family

Categories     Recipes

Time 2h

Yield 8 servings

Number Of Ingredients 10



Blueberry-Peach Crostata with Basil Crust image

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.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 21 g, Protein 4 g

1 cup flour
4 oz. (1/2 of 8-oz. pkg) PHILADELPHIA Cream Cheese, cubed
1/2 cup cold butter, cut into chunks
1/3 cup sliced fresh basil leaves, divided
2 cups fresh blueberries
4 small fresh peaches, each cut into 6 slices
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 Tbsp. fresh lemon juice
1 Tbsp. milk
1 Tbsp. sugar

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