peach and blueberry mini crostatas
These taste so good!! The peaches are so pleasant and sweet, and the blueberries add a perfect amount of tartness. I had some peaches that needed to be used, so I tried a new recipe. This recipe includes pastry instructions, but you could buy and use store-bought refrigerated pie crust. If you have a crostata that leaks out juices during the baking process, do not fear! They'll still come out tasting great and looking beautiful. The leaking crostata and it's immediate neighbors will just have a little gooey goodness on the bottoms. (I had one that leaked out and gooeyed up 4 others - but they still came off the foil fine and taste very good! The recipe itself is a combination of several different recipes. The pastry is a slight modification from one on foodnetwork.com; the filling is a mix and match of about 3 different sites/recipes.
Ingredients For peach and blueberry mini crostatas
- PASTRY - USE THIS OR YOUR FAVORITE PIE CRUST RECIPE OR BUY PREMADE REFRIGERATED PIE CRUST
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2 cflour plus more for dusting
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3 Tbspsugar
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1/4 tspsalt
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3/4 cvery cold butter, unsalted, cut into teaspoon size pieces
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1egg yolk
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2-4 Tbspice water
- FILLING
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3-4 cfresh peaches, peeled and sliced (i used 4 peaches)
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1 1/2 cfresh blueberries
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1 Tbspflour
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1/2 Tbsporange zest (i used the zest from 3/4 of an orange)
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2 Tbspjuice from orange
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1egg for egg wash
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3 Tbspsugar
How To Make peach and blueberry mini crostatas
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1Make pastry. Combine flour, sugar and salt in large bowl. Add butter, using pastry tool or hands to combine butter into the dry ingredients until it resembles course crumbles. Make a well and add egg yolk and 2 Tbsp of ice water. Combine with hands to bind the dough. The dough should hold together, but you don't want it to be wet or sticky. Continue to add ice water by the tablespoons until the dough holds together. Form into a disk. Wrap with saran wrap and refrigerated for at least 30 minutes. -
2Prepare filling. Combine peaches, blueberries, orange zest, orange juice, and flour in large bowl. Refrigerate until dough is ready.
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3When ready, remove dough. Cut into 8 same size pieces. Dust counter or mat with flour and roll each piece of dough out into a rough circle shape (probably about 6"). Egg wash the entire surface of the dough circle. Place 1/8 of your peach mixture into the center of the dough and fold up edges so that there is just a small opening on top.
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4Place completed crostatas onto a foil-lined cookie sheet and chill for about 1 hour. When ready, remove from fridge and brush with egg wash and then sprinkle with sugar. Bake at 400 degrees for about 20-25 minutes or until dough has puffed slighted and turned golden brown. Allow to cool for 10 minutes on baking sheet before removing. Serve warm or at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
