Blueberry Peach Crostata

Blueberry Peach Crostata is a rustic fruit tart featuring ripe peaches, fresh blueberries, and a buttery, flaky pastry crust. This homemade crostata recipe combines sweet and slightly tart flavors with warm cinnamon and vanilla notes, making it perfect for dessert, brunch, or a seasonal fruit treat. Easy to assemble and bake, it pairs well with whipped cream, ice cream, or gelato. Ideal for those searching for simple fruit tart recipes, peach desserts, or blueberry pastry recipes with a classic homemade feel.

Ingredients

• 1 lb ripe but firm peaches (about 3 large), sliced
• 1 pint blueberries
• Pinch of salt
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour, plus extra for rolling dough
• 1 disc pasta frolla or pie dough
• 1 tablespoon butter, cut into small pieces
• 1 large egg, beaten (optional, for egg wash)
• 1 tablespoon raw sugar (optional, for sprinkling)

Instructions

1. Preheat the oven.
   Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the fruit filling.
   In a large bowl, combine the peach slices, blueberries, salt, sugar, cinnamon, vanilla extract, and flour. Toss gently to coat the fruit evenly.
3. Roll out the dough.
   Lightly flour your work surface and roll the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
4. Assemble the crostata.
   Spoon the fruit mixture into the center of the dough, leaving a 2-inch border around the edges. Dot the filling with small pieces of butter.
5. Fold the edges.
   Carefully fold the outer edges of the dough over the fruit, creating a rustic pleated crust.
6. Add finishing touches.
   Brush the exposed dough with the beaten egg and sprinkle raw sugar over the crust if desired.
7. Bake the crostata.
   Bake for 25–30 minutes, or until the crust is golden brown and the fruit filling is bubbling.
8. Serve.
   Let cool slightly before serving. Best enjoyed warm with whipped cream, vanilla gelato, or ice cream.

Tips

• Use firm but ripe peaches to maintain texture during baking.
• Toss the fruit in a little flour to prevent excess juice from making the crust soggy.
• Chill the dough before rolling for a flakier crust.
• Let the crostata cool slightly to allow the filling to set for easier slicing.

Variations and Substitutions

• Fruit substitutions: Substitute nectarines, plums, or raspberries for peaches and blueberries.
• Dough alternatives: Use puff pastry for a lighter, flakier texture.
• Sweetener options: Replace granulated sugar with coconut sugar or maple syrup.
• Flavor additions: Add a splash of almond extract or a sprinkle of cardamom to enhance flavor.

FAQs

Can I make the crostata ahead of time?
Yes. Assemble without baking and refrigerate for up to 24 hours, then bake when ready.

Can I freeze it?
Yes. Wrap tightly in plastic wrap and foil; freeze unbaked for up to 2 months. Bake directly from frozen, adding a few extra minutes to cooking time.

How do I prevent the crust from getting soggy?
Toss the fruit with flour and sugar, and avoid overloading the center with juice-heavy fruit.

Do I need to use egg wash?
No, it’s optional, but it gives the crust a beautiful golden color.

Serving Suggestions

• Serve warm with whipped cream, vanilla gelato, or ice cream.
• Pair with a hot cup of coffee or tea for a breakfast treat.
• Sprinkle lightly with powdered sugar for added elegance.
• Add a handful of toasted almonds or hazelnuts on top for extra crunch.

Why You’ll Love This Recipe

• Combines sweet peaches and tart blueberries in a rustic, hand-folded tart.
• Simple to assemble with minimal ingredients and no special equipment required.
• Perfect for breakfast, brunch, or dessert.
• The buttery crust and juicy fruit filling create a balance of texture and flavor.
• Easy to customize with seasonal fruits and flavorings.

Blueberry Peach Crostata

Recipe by el hassan

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

525

kcal

Ingredients

• 1 lb ripe but firm peaches (about 3 large), sliced

• 1 pint blueberries

• Pinch of salt

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1 tablespoon all-purpose flour, plus extra for rolling dough

• 1 disc pasta frolla or pie dough

• 1 tablespoon butter, cut into small pieces

• 1 large egg, beaten (optional, for egg wash)

• 1 tablespoon raw sugar (optional, for sprinkling)

Directions

• Preheat the oven.
• Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Prepare the fruit filling.
• In a large bowl, combine the peach slices, blueberries, salt, sugar, cinnamon, vanilla extract, and flour. Toss gently to coat the fruit evenly.
• Roll out the dough.
• Lightly flour your work surface and roll the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
• Assemble the crostata.
• Spoon the fruit mixture into the center of the dough, leaving a 2-inch border around the edges. Dot the filling with small pieces of butter.
• Fold the edges.
• Carefully fold the outer edges of the dough over the fruit, creating a rustic pleated crust.
• Add finishing touches.
• Brush the exposed dough with the beaten egg and sprinkle raw sugar over the crust if desired.
• Bake the crostata.
• Bake for 25–30 minutes, or until the crust is golden brown and the fruit filling is bubbling.
• Serve.
• Let cool slightly before serving. Best enjoyed warm with whipped cream, vanilla gelato, or ice cream.