Peach & Blueberry Crostata
Recipe from: Baking Out Loud by Hedy Goldsmith
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For the crust:
-2 cups all-purpose flour
-¼ cup granulated sugar
-2 tablespoons yellow cornmeal
-1 tablespoon finely grated lemon zest
-1 ½ teaspoons kosher salt
-¾ cup (1 ½ sticks) butter, cut into small cubes and kept very cold
-¼ cup dry white wine, kept cold
For the Frangipane:
-½ cup finely ground toasted almonds or hazelnuts
-¼ cup (½ stick) butter, at room temperature
-¼ cup granulated sugar
-1 tablespoon finely grated yellow zest
-pinch of kosher salt
-1 extra-large egg, at room temperature
-2 tablespoons all-purpose flour
For the Fruit Filling:
-¼ cup granulated sugar
-¼ cup (packed) dark brown sugar
-2 tablespoons all-purpose flour
-pinch of kosher salt
-pinch of freshly grated nutmeg
-pinch of coarsely ground black pepper
-1¼ pounds firm but ripe fresh peaches, washed and dried, pitted, and each cut into 6 wedges
-½ pint fresh blueberries, washed and dried
-1 tablespoon finely grated lemon zest
-4½ teaspoons fresh lemon juice
-½ teaspoon vanilla bean paste or pure vanilla extract
For the Topping:
-1 extra-large egg
-1 tablespoon milk or water
-¼ cup turbinado sugar
To make the crust, using an electric mixer fitted with the paddle attachment, mix the flour, sugar, cornmeal, lemon zest and salt on medium speed for about 1 minute, until blended. Add the cold butter and mix on medium-low speed for about 3 minutes, or until the largest pieces of butter are about pea size. With the mixer on medium speed, add the wine and beat for 1 minute, or until the dough forms moist clumps.
Scrape the dough and any remaining floury bits onto a work surface and knead 3 to 4 times until it all comes together into a smooth dough. Shape into a disc, wrap in plastic wrap and refrigerate for about 1 hour or until firm enough to roll out.
Meanwhile, make the frangipane. Using a mixer fitted with the paddle attachment, beat the ground nuts, butter, sugar, lemon zest and salt on medium-high speed for about 1 minute, until light and fluffy. Add the egg and flour and beat until blended. Refrigerate for about 1 hour, or until firm.
To make the fruit filling, in a large bowl, combine the granulated and brown sugars and the flour, salt, nutmeg and black pepper and stir until blended. Add the peaches, blueberries, lemon zest, lemon juice and vanilla. Toss until the fruit is evenly coated.
Put a large piece of parchment paper (or two taped together) on a work surface. Put the dough in the center of the paper and top with a second sheet of parchment paper (or two taped together). Roll the dough into a 14-inch round about ¼ inch thick, stopping occasionally to peel away the paper, dust the dough lightly with flour, and reposition the paper so you don’t get any wrinkles.
Scrape the chilled frangipane onto the center of the dough, and using an offset spatula, spread it in an even layer, leaving a 1 and ½-inch border of dough.
Leaving any juices in the bowl, arrange the fruit in the center of the frangipane, leaving about a 2-inch border of frangipane.
For the topping, combine the egg and milk in a small bowl and mix with a fork until blended. Using a small pastry brush, brush the dough border with the beaten egg mixture. Fold the edges (including the part with the frangipane) over the filling, pleating the dough in evenly spaced folds as you go around and gently pressing down on the pleats to seal. The dough will not cover all the fruit filling. Brush the dough with the beaten egg mixture and sprinkle with the turbinado sugar.
Refrigerate the crostata for about 1 hour, until the dough is very firm, or for up to 4 hours.
Position a rack at the bottom of the oven, and preheat the oven to 375°F (350˚F if using a convection oven). Line a rimmed large baking pan with parchment paper.
Set crostata on the baking sheet and bake for 15 minutes (12 minutes if using a convection oven), then reduce the oven temperature to 350˚F (325°F if using a convection oven). Bake for 25 to 27 more minutes (24 to 26 minutes if using a convection oven), or until the crust is a deep golden brown. Transfer the baking sheet to a wire rack and let cool slightly or completely before serving.