Saturday, July 12, 2014
Peach Nectarine Blueberry Crostata
1 1/2 Cup Flour
1/2 tsp Salt
1 tbsp Sugar
1/8 tsp Cinnamon
1/2 Cup Cold Butter - Cubed
1/4 Cold Milk
1 - 2 tbsp Water (if needed)
3 Peaches - Peeled & Sliced
3 Nectarines - Sliced
1/4 Cup Blueberries (I used frozen because that's what I had)
1/4 Cup Flour + 1 tbsp
1/2 Cup Sugar
1 tbsp Lemon Juice
1/4 tsp Salt
1/4 Cup Apricot Preserves
In a food processor add the flour, salt, sugar, cinnamon and pulse a few times to combine. Add in the butter cubes and pulse until a coarse meal consistency. Add in the milk and pulse again until combined. Should be like wet sand. If needed add in 1 -2 tbsp of water if dough is too dry.
Pour dough out onto the counter and form into a ball. Flatten into a disk and wrap in plastic wrap. Place in fridge for at least 30 minutes.
While dough is in the fridge start on the filling. In a large bowl add the peaches, nectarines, blueberries, sugar, lemon juice and mix to combine. In batches add in the 1/4 cup flour and mix between batches to coat the fruit. You don't want to dump it all in at once and clump up.
While the dough is resting in the fridge occasionally come back to the fruit and stir. It will start giving off juices and you want to keep mixing to keep coating the fruit.
After at least 30 minutes take the dough out and with a rolling pin on a lightly floured surface, roll the dough out to about 1/4 inch consistency. It doesn't have to be perfect and if there are holes just patch them. It will be about 14 inches in diameter.
Spray a cooking sheet (with sides) w/ cooking spray and place the dough on the sheet. Sprinkle the remaining 1 tbsp of flour over the dough. Using a slotted spoon place the fruit in the center of the dough and spread out, leaving about a 2" diameter to the edges. Fold up the edges over the fruit, crimping the edges along the way, patching any holes to keep the juices in the dough while it cooks.
Place tart in a pre-heated 425 degree oven for 35 minutes. Keep an eye on it as ovens vary, may take a minute or two more or less. You're looking for a golden crust.
When tart is out of the oven, heat up 1/4 cup of apricot preserves in the microwave until loose (about 15-30 seconds). Brush the preserves over the tart. Let cool for about 15 minutes and then serve. Can also be served at room temp or topped with basil infused marscarpone cheese or vanilla ice cream or frozen yogurt.