Blueberry Peach Crostata With Basil Crust Recipes

BLUEBERRY-PEACH CROSTATA WITH BASIL CRUST

Blueberry-Peach Crostata with Basil Crust image

Try our scrumptious Blueberry-Peach Crostata with Basil Crust. This Blueberry-Peach Crostata with Basil Crust is a tasty version of a classic Italian tart that's perfect as part of a picnic or cookout. Share some with your friends and family on a warm day.

Provided by My Food and Family

Categories Recipes

Time 2h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup flour
4 oz. (1/2 of 8-oz. pkg) PHILADELPHIA Cream Cheese, cubed
1/2 cup cold butter, cut into chunks
1/3 cup sliced fresh basil leaves, divided
2 cups fresh blueberries
4 small fresh peaches, each cut into 6 slices
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 Tbsp. fresh lemon juice
1 Tbsp. milk
1 Tbsp. sugar

Steps:

Use pulsing action of food processor to process flour, cream cheese and butter until mixture is well blended and forms dough that pulls away from side of food processor container.
Transfer dough to work surface. Add half the basil; knead gently just until blended. Shape into ball; flatten into disk. Wrap with plastic wrap. Refrigerate 1 hour.
Heat oven to 425°F. Unwrap dough; place between 2 lightly floured sheets of waxed paper. Roll into 12-inch circle. Transfer to parchment-covered baking sheet.
Toss blueberries and peaches with dry pudding mix, lemon juice and remaining basil; spoon into center of crust to within 3 inches of edge. Fold edge of crust over fruit mixture, pleating edge as necessary. (Fruit mixture in center will remain uncovered.) Brush edge of crust with milk; sprinkle with sugar.
Bake 35 to 40 min. or until crust is golden brown, and fruit mixture is hot and bubbly.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 21 g, Protein 4 g

FRESH PEACH CROSTATA

Fresh Peach Crostata image

Provided by Food Network

Categories dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

Prepared pastry dough (uncooked), enough for a 9-inch pie pan
4 large peaches, thinly sliced
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon butter
1 whole egg, beaten
Ice cream, for serving

Steps:

Preheat oven to 375 degrees F.
Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.

RUSTIC PEACH AND BLUEBERRY CROSTATA

Rustic Peach and Blueberry Crostata image

Provided by Tyler Florence

Categories dessert

Time 1h40m

Yield 1 tart

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zest finely grated
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
2 tablespoons ice water, plus more if needed
4 large ripe peaches, pitted and sliced
1 pint fresh blueberries
1/2 lemon, juiced
2 tablespoons sugar
2 teaspoons all-purpose flour
1 large egg, beaten with 1 tablespoon water, for egg wash
2 tablespoons sugar
Vanilla ice cream, for serving

Steps:

To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.

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