Peach and Blueberry Crostata

PEACH AND BLUEBERRY CROSTATA

A crostata is an Italian tart, that is baked without a pan directly on a pizza stone. And today I'll share with you my recipe for Peach and Blueberry Crostata – which very well might be one of the easiest dessert, you'll ever make.

Makes one 9-inch crostata

2	tablespoons all-purpose flour, plus more for dusting
	Pastry for 1 one-crust pie, or 1 store-bought refrigerated pie crust
4	large ripe peaches, stones removed and cut into wedges
1	pint ripe blueberries, picked over
	Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
3	tablespoons granulated sugar
¼	teaspoon ground nutmeg
pinch	kosher salt
1	tablespoon unsalted butter, cut into small cubes
1	large egg, beaten with 1 teaspoon water, for egg wash
2	tablespoons sanding sugar, for garnish
	Vanilla ice cream, for garnish

Preheat the oven to 375ºF. On a lightly floured surface, roll out the pie crust to a 13-inch round. Transfer the pie crust to a 14-inch pizza baking stone or a parchment-lined baking sheet. Set aside.


In a large mixing bowl, combine the peaches, blueberries, lemon zest, lemon juice, granulated sugar, and nutmeg with the 2 tablespoons of flour. Season the mixture with the salt and toss to combine. Arrange the fruit mixture in the center of the prepared pie crust, leaving a 2-inch border of crust around the fruit filling. Fold the pie crust border over the fruit filling, creating a free-form edge. Dot the top of the fruit filling with the butter.


Using a pastry brush, lightly brush the crust with the egg wash. Then, sprinkle the crust with the sanding sugar.


Bake the crostata in the preheated oven until the crust is golden brown and the fruit bubbles, 40 to 50 minutes. Remove the crostata from the oven and cool slightly before cutting into wedges and serving with scoops of vanilla ice cream.