Peach Blackberry Bourbon Crostata
- 4 cups (900 grams) sliced peeled fresh peaches (about 5 medium peaches)
- ½ cup (110 grams) firmly packed light brown sugar
- 2 tablespoons (16 grams) all-purpose flour
- 2 tablespoons (16 grams) cornstarch
- 3 tablespoons (45 grams) bourbon, divided
- ⅛ teaspoon kosher salt
- Crostata Dough (recipe follows)
- ½ cup (85 grams) fresh blackberries, sliced
- 1 large egg (50 grams)
- 1 teaspoon (5 grams) water
- 1 tablespoon (12 grams) turbinado sugar
- Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss together peaches, brown sugar, flour, cornstarch, 2 tablespoons (30 grams) bourbon, and salt.
- On a lightly floured surface, roll Crostata Dough into a 12-inch circle. Transfer to prepared pan. Pour peach mixture onto center of Crostata Dough. Sprinkle with blackberries. Fold edges of dough up and over to encase filling.
- In a small bowl, whisk together egg and 1 teaspoon (5 grams) water. Brush dough with egg wash, and sprinkle with turbinado sugar.
- Bake for 20 minutes. Cover filling with foil, and bake until crust is deep golden brown, about 25 minutes more. Let cool for 20 minutes. Brush filling with remaining 1 tablespoon (15 grams) bourbon just before serving.
Recipe by Bake from Scratch at https://bakefromscratch.com/peach-blackberry-bourbon-crostata/
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