We had friends stop by that we hadn’t seen in almost 30 years so I wanted to make some nibbles without making the lunch thing. We had a great time and really picked up right where we left off 30 years ago.
I made this crostata (it makes 2) with some variation since I KNEW it would juice all over and make a mess. It started out as a Cooking Light recipe but needed some help in the juice department. It’s really very good and uses little sugar so the taste of the fruit really comes through. Because of that, make sure you use fruit tha tis nice and ripe.
Peach Blueberry Crostatas
1 (15 oz) pkg refrigerated pie crusts, such as Pillsbury brand
6 cups peeled, sliced fresh peaches
1 cup fresh blueberries
1/4 cup sugar
1 egg, beaten and mixed a a tsp or 2 of water
3 or so tbsps instant tapioca
Turbinado (sugar in the raw) or granulated sugar for sprinkling
Line a baking sheet with parchment paper. Unroll one dough on top of the parchment. Brush the dough (this will be the inside) with the egg wash and sprinkle with some tapioca.
In a bowl, mix the peaches, blueberries, sugar, and 1-2 tbsps tapioca. If your fruit is very juicy, add the 2 tbsps. I ended up using 2 tbsps.
Arrange half of the fruit in the middle of the dough, leaving a 3 inch border all around the edge. Fold the edge toward the center, gently. Brush egg wash over the dough and then sprinkle with the turbinado sugar.
Bake at 425º of 10 minutes then reduce oven temperature to 350º and bake an additional 20 minutes or until the dough is browned.
Repeat this same procedure with the other dough. I baked both of mine at the same time.
Serve warm or at room temp.
Each crostata serves 4.