Bluberry Peach Crostata

I love this tart because it’s rustic and elegant all at the same time. Strikingly pretty with it’s deep purple and orange filling and it’s golden brown, sugar-flecked frame. Lovely served warm at a dinner party with a dollop of fresh whipped cream, this tart will act as both dessert and scented candle to perfume the room.  And yet it’s just as perfect to eat hovered over the sink, in your pajamas, right before tucking into bed. The latter is my preferred serving suggestion, although both are nice in their own way.

Prep Time : 30 min 

Cook Time : 30 min

FOR THE CRUST

1. 1 1/2 cups all purpose flour
2. 4 1/2 ounces COLD unsalted butter, cut into cubes
3. 1 tablespoon sugar
4. 1/2 teaspoon salt
5. 1 large egg
6. 2-3 tablespoons cold water

FOR THE FILLING

1. 1 lb ripe, but firm peaches (about 3 large)
2. 1 pint blueberries
3. pinch of salt
4. 1/4 cup vanilla sugar* OR 1/4 cup regular white sugar and 1 tsp vanilla extract
5. 1 teaspoon cinnamon
6. 1 tablespoon flour
7. 1 tablespoon butter
8. 1 egg, beaten with 2 teaspoons of water
9. 1 tablespoon sugar in the raw

INSTRUCTIONS

1. To make the dough, start by mixing the flour, sugar and salt together in a bowl. Add the butter and use a pastry cutter or a fork to cut the butter into the flour. Do this for about two minutes, until the butter is broken into pea sized pieces.

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