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
Ingredients
- 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
Instructions
- 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.
Crostata Dough
Makes 1 (9-inch) crust
Ingredients
- 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
Instructions
- 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.
