Peach Blueberry Crostata with Honey and Pistachios Recipe

Introduction

This Peach Blueberry Crostata is a rustic, free-form tart bursting with sweet peaches and juicy blueberries. Topped with honey and crunchy pistachios, it’s an easy yet impressive dessert that highlights fresh summer fruit.

Ingredients

• 1 1/2 cups + 2 tablespoons all purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed into 1/2″ pieces
• 1/4 cup + 2 tablespoons ice water
• 2 1/2 to 3 peaches, thinly sliced
• 1 cup blueberries
• 1/4 cup + 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 tablespoons heavy cream
• 2 tablespoons raw or coarse sugar
• 2 tablespoons roasted pistachios, chopped
• Drizzle of honey

Instructions

1. Step 1: In a food processor, pulse 1 1/2 cups of flour with the granulated sugar and salt until blended. Add the cold butter pieces and pulse until the mixture resembles peas. Add the ice water and pulse just until the dough comes together. Avoid overmixing.
2. Step 2: Transfer the dough to a lightly floured surface, pat into a disk, wrap in plastic, and refrigerate for 30 minutes to chill.
3. Step 3: Preheat the oven to 425°F (220°C). In a medium bowl, toss the peaches and blueberries with brown sugar, vanilla, cinnamon, a pinch of salt, and the remaining 2 tablespoons of flour. Set aside.
4. Step 4: Roll out the chilled dough on a lightly floured surface into a 12-inch round. Place onto a parchment-lined rimmed baking sheet. Pile the fruit mixture in the center, leaving a 2-inch border around the edges. Fold the border up and over the fruit, pleating as needed.
5. Step 5: Cover the crostata with plastic wrap and refrigerate for another 30 minutes to firm up.
6. Step 6: Brush the dough edges with heavy cream and sprinkle with coarse sugar. Bake for 35 to 40 minutes until the crust is golden and the fruit is bubbling. Let cool for 15 minutes before drizzling honey over the top and sprinkling with chopped pistachios. Serve warm or at room temperature, delicious alongside vanilla ice cream.

Tips & Variations

• Use ripe but firm peaches for the best texture and flavor.
• Swap the blueberries for blackberries or raspberries for a different berry twist.
• To make the crostata sweeter, add a bit more brown sugar to the fruit mixture.
• Freeze the dough disk for up to one month; thaw in the fridge before rolling out.

Storage

Store any leftover crostata covered loosely with plastic wrap or foil at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days. Reheat in a 350°F oven for 10-15 minutes to refresh the crust. This crostata is best eaten within a couple of days for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh peaches and blueberries?

Yes, frozen fruit can be used but be sure to thaw and drain excess liquid well to avoid a soggy crust.

How can I prevent the crust from getting soggy?

Sprinkle the crust with a thin layer of ground almonds or breadcrumbs before adding the fruit to absorb excess moisture.

Peach Blueberry Crostata with Honey and Pistachios Recipe

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A rustic and delicious Peach Blueberry Crostata featuring a flaky homemade crust, juicy summer peaches, tart blueberries, and a hint of cinnamon, finished with a drizzle of honey and crunchy pistachios. Perfect for a simple yet elegant dessert that pairs wonderfully with vanilla ice cream.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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For the Dough

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed into 1/2-inch pieces
• 1/4 cup plus 2 tablespoons ice water

For the Filling

• 2 1/2 to 3 peaches, thinly sliced
• 1 cup blueberries
• 1/4 cup plus 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt
• 2 tablespoons all-purpose flour (for tossing fruit)

For the Topping

• 2 tablespoons heavy cream
• 2 tablespoons raw or coarse sugar
• 2 tablespoons roasted pistachios, chopped
• Drizzle of honey

Instructions

1. Make the dough: Pulse 1 1/2 cups of the flour with the granulated sugar and salt in a food processor until blended. Add the cold butter and pulse until the mixture resembles peas. Gradually add the ice water and pulse until the dough just comes together, being careful not to overmix.
2. Chill the dough: Transfer the dough to a lightly floured surface and pat it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
3. Prepare the fruit filling: In a medium bowl, combine the sliced peaches, blueberries, brown sugar, vanilla extract, cinnamon, a pinch of salt, and the remaining 2 tablespoons of flour. Toss gently to coat all the fruit evenly. Set aside.
4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch round. Line a rimmed baking sheet with parchment paper and transfer the dough onto it.
5. Assemble the crostata: Pile the fruit filling in the center of the dough, leaving about a 2-inch border all around. Fold the edges of the dough up and over the fruit filling, pleating the dough to create a rustic edge.
6. Chill before baking: Cover the assembled crostata with plastic wrap and refrigerate for another 30 minutes to help keep the crust firm while baking.
7. Prepare for baking: Preheat the oven to 425°F (220°C). Remove the plastic wrap, brush the dough edges with heavy cream, and sprinkle with coarse sugar for a crunchy, golden finish.
8. Bake: Bake the crostata for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbling. Remove from the oven and allow it to cool on the baking sheet for 15 minutes.
9. Finish and serve: Drizzle honey over the warm crostata and sprinkle with chopped pistachios. Serve warm, optionally with vanilla ice cream for an extra indulgent dessert experience.

Notes

• For best results, use ripe, but firm peaches to prevent the filling from becoming too mushy.
• You can substitute the brown sugar with coconut sugar for a different flavor profile.
• Make sure the butter is very cold before incorporating to achieve a flaky crust.
• If you don’t have a food processor, you can cut the butter into the flour by hand using a pastry blender or two knives.
• The crostata is best enjoyed the same day but can be stored in the refrigerator for up to 2 days.

Keywords: Peach crostata, Blueberry tart, Rustic fruit tart, Summer dessert, Honey pistachio dessert