Peach Blueberry Crostata with Honey and Pistachios Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill before baking: Cover the assembled crostata with plastic wrap and refrigerate for another 30 minutes to help keep the crust firm while baking.
- 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.
- 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.
- 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
