Make the most of summer stone fruit with Curtis’ sweet crostata. It’s an ideal dish for sharing, and celebrating.
- Serves6
- Cook time45 minutes
- Prep time25 minutes, + cooling, 10 mins standing & 1 1/2 hours chilling time
Ingredients
- 1 2/3 cups (250g) plain flour
- 1/2 tsp salt
- 1/2 cup (110g) caster sugar, divided
- 165g chilled unsalted butter, chopped
- 1/3 cup (80ml) iced water
- 4 small peaches, cut into wedges
- 2 cups (300g) blueberries
- 1 lemon, zested, juiced
- 2 tbs plain flour, extra
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 tbs caster sugar, extra
- Vanilla ice cream, to serve
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Method
Step 1
In a food processor, pulse the flour, salt and 2 tbs sugar to combine. Add the butter and pulse just until butter is cut into pea-size pieces. Add the water and pulse just until moist clumps of dough form. Transfer the dough to a clean work surface and shape into a disc. Cover and place in the fridge for at least 1 hour to chill.
Step 2
Place 1 large sheet of baking paper on a clean work surface. Place dough on the baking paper. Use a lightly floured rolling pin to roll out to a 35cm disc. Transfer the pastry on baking paper to a large baking tray.
Step 3
In a bowl, toss peach, blueberries, lemon zest, 1 tbs lemon juice, extra flour and the remaining sugar. Set aside for 10 mins to develop the flavours.
Step 4
Preheat oven to 190°C (170°C fan-forced). Arrange peach mixture in the centre of the pastry, leaving a 5cm border. Fold the pastry edge over the peach mixture, pleating loosely and pinching to seal any cracks. Place in the fridge for 30 mins or until chilled.
Step 5
Brush the pastry with egg and sprinkle with extra sugar. Bake for 45 mins or until the crust is golden brown and the fruit has softened. Set aside to cool slightly.
Step 6
Cut the crostata into wedges and serve with ice cream.
Recipe tip
COOK. STORE. SAVE.
Use it up: Curtis makes this crostata with peach and blueberry, but check your fruit bowl before heading to the shops. The peaches can be swapped for plums or nectarines, and you can use any fresh or frozen berries you have handy.
Curtis Stone’s peach and blueberry crostata
- Serves6
- Cook time45 minutes
- Prep time25 minutes, + cooling, 10 mins standing & 1 1/2 hours chilling time
Ingredients
- 1 2/3 cups (250g) plain flour
- 1/2 tsp salt
- 1/2 cup (110g) caster sugar, divided
- 165g chilled unsalted butter, chopped
- 1/3 cup (80ml) iced water
- 4 small peaches, cut into wedges
- 2 cups (300g) blueberries
- 1 lemon, zested, juiced
- 2 tbs plain flour, extra
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 tbs caster sugar, extra
- Vanilla ice cream, to serve
Description
Make the most of summer stone fruit with Curtis’ sweet crostata. It’s an ideal dish for sharing, and celebrating.
Method
Step 1
In a food processor, pulse the flour, salt and 2 tbs sugar to combine. Add the butter and pulse just until butter is cut into pea-size pieces. Add the water and pulse just until moist clumps of dough form. Transfer the dough to a clean work surface and shape into a disc. Cover and place in the fridge for at least 1 hour to chill.
Step 2
Place 1 large sheet of baking paper on a clean work surface. Place dough on the baking paper. Use a lightly floured rolling pin to roll out to a 35cm disc. Transfer the pastry on baking paper to a large baking tray.
Step 3
In a bowl, toss peach, blueberries, lemon zest, 1 tbs lemon juice, extra flour and the remaining sugar. Set aside for 10 mins to develop the flavours.
Step 4
Preheat oven to 190°C (170°C fan-forced). Arrange peach mixture in the centre of the pastry, leaving a 5cm border. Fold the pastry edge over the peach mixture, pleating loosely and pinching to seal any cracks. Place in the fridge for 30 mins or until chilled.
Step 5
Brush the pastry with egg and sprinkle with extra sugar. Bake for 45 mins or until the crust is golden brown and the fruit has softened. Set aside to cool slightly.
Step 6
Cut the crostata into wedges and serve with ice cream.