When I saw the mixed berry crostata on LAtimes.com the other day, I started getting ideas. I had just bought some blackberries and peaches at the farmers’ market, and those two things are in season at the same time for good reason. I couldn’t wait to put them together in a simple, rustic kind of tart. The crostata dough from the LA Times is adapted from one by Nancy Silverton of Mozza. It’s a fairly straightforward pastry, but it includes a tablespoon of vanilla extract. I was sold. I’ve added nuts or lemon zest to dough before, but I had never thought of adding vanilla to pastry. With fresh, ripe, juicy peaches and just picked blackberries, a nice crust to contain them is all you really need.
I did go to the trouble of peeling the peaches this time although I often leave skins intact. It’s a simple procedure of bringing a pot of water to a boil, placing the peaches in the boiling water for about 45 seconds, and then transferring the peaches to ice water. Then, the skins slip right off when pulled with a paring knife. The peeled and sliced peaches and washed and dried blackberries were mixed with a little sugar and some cornstarch, and the filling was ready. The crostata dough was made in a food processor with all-purpose flour, cake flour, sugar, and salt, and chopped, cold butter was pulsed into that mixture. It was actually pulsed to a finer state than I usually mix a pastry dough. It was suggested to process until it resembled moist cornmeal. Ice water and vanilla extract were added, and then the dough was wrapped in plastic and chilled for a bit. For rolling out the dough, it was recommended that it be left kind of thick which is a good idea when juicy, fresh fruit is involved. The edges were rolled in over the fruit, and I brushed on an egg wash and sprinkled coarse sugar on the dough. The crostata baked for about 40 to 45 minutes until the fruit juices were bubbly and the crust was golden.
Sure, some ice cream or whipped cream wouldn’t be out of place here at all, but I was so excited about my first use of blackberries and peaches this season that I enjoyed the crostata with no added embellishment. This wasn’t a flaky, layered kind of pastry crust, but it was golden and crisp on top and tender in the center. With the flavor of vanilla throughout, it was a fine vehicle for the mixed fruit and thickened juices. If you have some ripe berries or other seasonal fruit on hand, consider using it in a crostata with this pastry dough, or try adding vanilla to your usual dough recipe for lovely added flavor.
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Monday, May 31, 2010
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This looks so delicious! A perfect summer treat.
ReplyDeleteLovely! I want a slice, please!
ReplyDeleteOh my gosh, this looks sooo good.
ReplyDeleteSo tempting... That is one fabulous combp!
ReplyDeleteCheers,
Rosa
Mind-Blowing pic. Lovely click. very nice combo and I love blackberries. Nice recipe.
ReplyDeleteThat LA Times recipe caught my eye, too. Glad you tested it out before me, so that I now know it's definitely worth making. I just saw some peaches at the farmers market this weekend. Summer is definitely here. Yay!
ReplyDeletewonderful flavor combination!
ReplyDeleteThe Peach Kitchen
blowing peachkisses
peach and things
Lisa,
ReplyDeletethat is a thing of beauty!
The dough came out just perfect.
what a spectacular crostata!! I wish peaches were in season here, all the ones in the stores are hard as rocks...sigh...
ReplyDeleteThis looks spectacular! Is this a lot different than a galette? Or just another fancy name. About 1 more month here 'til berries are ripe.
ReplyDeleteOtehlia: Yes, it's just another name for a galette. Enjoy your berries when they arrive!
ReplyDeleteI have made crostatas in the past, but with jam; I am going to follow your example and use fresh fruits next time; great combo too!
ReplyDeleteThis crostada looks fantastic!
ReplyDeleteLisa..when I check your blog every couple weeks (readers don't work on the computer I'm currently getting by with, for some reason) I never know where to leave a comment because everything looks so incredibly delicious and beautiful. The sugary crostata crust is gorgeous..I can almost feel the crisp texture with a bite. I love the peach and blackberry combo..as most usually go the raspberry route. Beautiful and such mouth watering photos!!
ReplyDeleteLooks wonderful! Perfect for Summer!
ReplyDeleteI've mixed blueberries and peaches before but never blackberries. This crostata looks amazing, especially that crust!
ReplyDeletei can't even count the number of textures on one hand--awesome! as fruit combinations go, i don't think i've ever tried peach and blackberry, but i'd no doubt love it. great find!
ReplyDeleteBeautiful for dessert time...mmm. I love all the different fruits used.
ReplyDeleteVery refreshing preparation, love it:)
ReplyDeletegorgeous crostata....beautiful, summer welcoming dessert. :)
ReplyDeleteWhat a lovely treat for summer!
ReplyDeleteCrostata is one of the things I've never made, and want to sometime
ReplyDeleteit seems simpler than a pie, but for some reason I'm a bit intimidated by it.
Lovely combination of flavors you brought together, Lisa..
Wow, lovely combination of fruits...so pretty!
ReplyDeleteThis is a gorgeous summer dessert Lisa! A unique and delicious combo of fruit.
ReplyDeleteOh, the look alone already make me drool. Imagine if this galette is really in front of me.
ReplyDeleteI've been enjoying some great blackberries lately. I just spotted peaches at the farmers market too. Despite the heat I am ready for the summer produce!
ReplyDeleteYum!! I love desserts like this. :)
ReplyDeleteI've always wanted to make a crostata. I see Ina Garten making them a lot on tv, but I just watch and drool LOL.
ReplyDelete*kisses* HH
I have never have crostata, you have done it so well. I am sold by your end product too!
ReplyDeleteThat crust is getting some good love. It looks amazing! Super flakey and thick.
ReplyDeleteA beautiful crostata, super delicious with blackberries and peaches!
ReplyDeleteYou're making me crave these summer fruits - gorgeous crostata! Now I just have to be patient... At least another 6 weeks before these fruits are in season for me. Beautiful post!
ReplyDeleteLooks simple and delicious, I cannot wait to try it. As to your boiling technique - I swear by it, just peeled a huge number of apricots that way.
ReplyDeleteYou know Lisa, there's something I love about juicy fruit in a crisp buttery crust and that's why I can't resist these.:)
ReplyDeleteI must try this with a high fiber flour so I can have some!
ReplyDelete