Peach-Blueberry Almond Crostata
Baked by an Introvert
Baked by an Introvert
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Ingredients

  • 8 large peaches. Peel and slice only 6 of the peaches, mix them up with some blueberries, add in some sugar, cornstarch, and cinnamon. Let the fruit sit while you prepare the crust.
  • 15 minutes This will get that butter nice and cold so you get the perfect textured crust.
  • 2 peaches, leaving the skin intact, cut them into slices. Toss the peaches with some blueberries, sugar, and lemon juice. Set this mixture aside until the crostata is finished baking.
  • 3 inches of uncovered area round the edges. Gently fold the edges up over the filling, over lapping them in soft folds. Be gentle so you don’t tear the pastry.
  • 25 minutes The browner the crust, the crispier it will be
  • 5 min
  • 10 inch
  • peach
  • cup
  • cups
  • bs
  • granulated sugar
  • sugar
  • ½ tsp salt
  • ½ cup cold unsalted butter
  • 1 stick
  • water
  • 1 egg
  • 6 large peaches
  • 1 cup fresh blueberries
  • bs cornstarch
  • ¼ tsp cinnamon
  • bs water
  • 2 large peaches
  • ½ cup fresh blueberries
  • bs sugar
  • 3 inches of
  • 35 minutes un

Instructions

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