With juicy peaches in season, showcase them in a free form crostata. A crostata is essentially an open top rustic tart. It is easy to make and lets the beautiful fruit become caramelized while baking. It has a certain casual flair, perfect for a lazy summer dessert. Top it with ice cream or whipped cream, and this dessert is sure to be a hit. When it is baking, the spices make the house smell sooooo divine!
Preheat oven to 400 F
- 3 large peaches, sliced, peel left on( yield about 4 cups)
- 1 cup fresh blueberries
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoons spiced rum(plain is fine)
- 1 tablespoons lemon juice
- 1 teaspoon bourbon vanilla( plain is fine)
- 1-12 inch pie crust of your choosing
- 1 egg lightly beaten
- 2 tablespoons sanding sugar( I used regular sugar but coarser sugar is better)
1- In a large mixing bowl toss the peaches and blueberries with the brown sugar, flour, spices, rum, vanilla and lemon juice until evenly coated.
2- Roll out your pastry and place on a rimmed baking sheet on parchment paper. I love Martha Stewart’s combination foil and parchment paper for baking. The pastry does not need to be a perfect circle. The crostata will look more rustic if it is not!
3- Leaving a 2 inch border to fold over, dump all the fruit in the center of the pastry. Fold over the border to create a pie crust edge and brush with the beaten egg. Sprinkle the sugar along the pastry border and the top of the fruit.
4- Bake at 400 F for 45 minutes. I started mine on the lower rack for 25 minutes and moved it to the middle rack for the remainder of the cooking time.
Enjoy warm with vanilla ice cream or whipped cream. YUM!