PEACH & BERRY CROSTATA

Prep Time: 5 mins | Cook Time: 2 hours and 55 mins | Total Time: 3 hours 

Ingredients:

For the dough:

• 2 cups flour

• 1/4 cup sugar

• 1/2 tsp salt

• 2 sticks cold unsalted butter, diced

• 6 tbsp ice water

For the filling:

• 4 large peaches, halved and sliced

• 1/2 cup + 3 tbsp sugar

• 2 tbsp cornstarch

• salt

• 1/2 cup rasberries

• 1/2 cup blackberries

• flour for dusting

• 4 tbsp unsalted butter, cut into 6 pieces

• 1 large egg

• confectioners sugar, for dusting

Directions:

For the dough:

1. In a food processor, add flour, sugar, and salt.

2. Pulse a few times to combine.

3. Add the butter and toss each piece of butter in flour to make sure it’s coated with flour (use your fingers but be careful of the blade).

4. Pulse 12 to 15 times or until the butter is the size of peas.

5. While pulsing, add the ice water.

6. Keep pulsing until combined.

7. Take the dough out and place on a well-floured board.

8. Roll the dough into a ball, cut it in half, form 2 flat disks.

9. Refrigerate for 30 minutes.

For the filling:

1. Preheat the oven to 425 degrees.

2. Line a baking sheet with parchment paper.

3. In a medium bowl, toss the peaches with 1/2 cup of sugar, cornstarch, and add a pinch of salt.

4. Fold in the berries.

5. On a lightly floured flat surface, roll out each disk of dough (6-inch round and 1/8 inch thick)

6. Transfer dough to lined baking sheet.

7. Spread the fruit on the dough and fold 1-inch of dough over the fruit to form a rim.

8. Top the fruit with a piece of butter and refrigerate for 30 minutes.

9. Brush the crusts with a beaten egg and sprinkle top with the remaining 3 tbsp of sugar.

10. Bake for about 50 minutes or until the crusts are golden.

11. Rotate the baking sheets halfway through baking.

12. Let cool for 20 minutes.

13. Dust with confectioners sugar, serve, and enjoy!