Peach Blackberry Bourbon Crostata

The crostata, an Italian rustic tart, may seem an unlikely vessel for juicy peaches. But take one bite of this richly crusted treat, and you’ll find a uniquely Southern combination of jammy peach and blackberry filling with a warm splash of bourbon. You won’t want to miss all of our peachy recipes in our May/June Issue. Grab it here

Peach Blackberry Bourbon Crostata
Makes 1 (9-inch) 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
  1. Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss together peaches, brown sugar, flour, cornstarch, 2 tablespoons (30 grams) bourbon, and salt.
  3. 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.
  4. In a small bowl, whisk together egg and 1 teaspoon (5 grams) water. Brush dough with egg wash, and sprinkle with turbinado sugar.
  5. 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.

Crostata Dough
Makes 1 (9-inch) crust
  • 1¼ cups (156 grams) all-purpose flour
  • 2 teaspoons (8 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup plus 1 tablespoon (127 grams) cold unsalted butter
  • 6 tablespoons (90 grams) ice water, divided
  1. In a medium bowl, place flour, sugar, and salt, and stir until combined. Cut butter into ½-inch cubes, and add to flour mixture. Use both hands to turn mixture over in a snapping motion to incorporate butter with flour mixture. Transfer to the work bowl of a food processor, and pulse until mixture is crumbly. With processor running, add 5 tablespoons (75 grams) ice water in a slow, steady stream, just until dough comes together. Add remaining 1 tablespoon (15 grams) ice water, if needed. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.


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