PEACH-BLUEBERRY CROSTATA

               

Today I made a new thing for me----a Peach and Blueberry Crostata.  A crostata is a fancy name for an Italian baked tart.  I put my own twist on it by adding freshly grated ginger and some almond flavoring.  Feel free to add your favorite flavorings to enhance the fresh fruit we  are enjoying this Summer.  Enjoy!

Ingredients:

One flat pie crust, store –bought or homemade

3 or 4 peaches, peeled and thinly sliced

1 cup blueberries

½ t. lemon zest

2 T. fresh lemon juice (or more)

1 and ¼ cups flour

1 and ¼ cups sugar (I used white sugar but a mixture of white and brown would be delicious)

¼ t. salt

3 T. butter, diced

1 t. freshly grated ginger (or more)

1 t. almond flavoring

Sugar for dusting bottom and folded edge of  crust

Egg wash, for folded edge of crust

1 t. vanilla (to be added to egg wash)

Instructions:

*Place flat pie crust on a large sheet of parchment paper and then place on a large baking sheet.

*In a mixing bowl, combine the peaches, blueberries, lemon zest and lemon juice.

*In a small bowl, combine the flour, sugar, salt, diced butter, ginger and almond.

*Carefully stir the flour mixture with the fruit mixture to coat the fruit.

*Sprinkle a light dusting of sugar over the flat crust.

*Spoon the fruit mixture onto the crust, leaving a 2 inch border around the circle.

*Fold the border onto the fruit in a circle in any form you wish (I used a pleating motion).

*Brush an egg wash over the exposed border of crust.

*Sprinkle a light dusting of sugar over the border.

*Bake at 425 degrees for 30-40 minutes or until crust is brown and fruit is bubbly.

*Serve each piece with a dollop of whipped cream if you wish.