Peach & Raspberry Crostata

When I was little, my dad used to serve vanilla ice cream with a cold raspberry and peach sauce.  This is my take on such a simple, and yet explosive, flavor combination.  I had been thinking about this crostata for quite awhile and as soon as raspberries and peaches went on sale, I was ready to test my idea!  Perfect timing I guess, because I watched an episode of The Pioneer Woman the other day where Ree Drummond made a scrumptious looking piecrust.  So, I decided to adopt it for this recipe and it worked perfectly! 

I reckon you can make this recipe 2 ways:  (a) as a simple, rustic crostata OR (b) take it to the next level for a truly impressive tart.  The pictures shown here are a mix between the two.  If you want to take the simple route, just buy a premade piecrust, fold it up over the fruit and bake it.  If you’re feeling more daring, follow my entire recipe.  Stay tuned for a more refined version coming soon.  In any case, you’ll end up with a delicious combination of fresh flavors!

3 ripe peaches, sliced

1 Pint of Raspberries

Zest of 1 lemon

3 T. Sugar

Pie crust (I used Ree Drummond’s  ‘perfect pie crust’ recipe, with some minor changes, recipe follows)

Beaten egg, for glazing

Water

Sugar in the Raw, for garnish (optional)

Preserves, for garnish (optional)

In a medium bowl, mix together sliced peaches, raspberries, lemon zest and sugar.  Let the flavors marry in the refrigerator. 

Form the dough into 2 disks and set them in the refrigerator for about 20 minutes. 

Preheat the oven to 375. 

Roll the dough out until it’s about ¼” thick.  Lay it carefully on a greased cookie sheet.  Pile half of the peach and raspberry combination into the middle of the dough and fold up the edges.  Don’t worry – it’s supposed to look messy.  Repeat the process with the other half of the pie dough and the fruit mixture.  

In a small bowl, mix the beaten egg with just a bit of water to form a wash. 

Brush the top of the pie dough with the wash.  This will help it get perfectly golden brown.  Sprinkle some raw sugar around the top for extra sparkle and a touch of sweetness.  Bake for 30-35 minutes. 

If you want to go the extra mile, brush the fruit with a bit of fruit preserves like apricot or raspberry.  This will give the fruit a bit of shine, like they do in France.  But remember, it’s supposed to be rustic.  Serve with vanilla ice cream if you so desire. 

Ree Drummond’s Perfect Pie Crust

3 cups all-purpose flour, plus more for dusting

1 teaspoon salt

¼ C. Sugar

1 1/2 sticks cold butter

3/4 cup vegetable shortening

1 egg

5 tablespoons cold water

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water. Stir the mixture together until it's just combined. Yield: dough for 2 crusts.

http://www.foodnetwork.com/recipes/ree-drummond/flat-apple-pie-with-perfect-pie-crust-recipe/index.html

Millefeuille à la Mure (Blackberry Napoleons)

“Millefeuille” is a French word that literally means “a thousand sheets.”  It is most famously used in the French Napoleon, which is made of many layers of puff pastry, cream and fruit preserves.  My version is slightly different.  I’ve used Filo (which to me is ever so much more like a thousand sheets), pudding and whole blackberries. 

This impressive and elegant dessert is good for special occasions and holidays.  I made it a couple years ago on my birthday and it was a huge hit.  The crispy layers of sugary filo contrasted against the creamy pudding create a delicious juxtaposition of texture and flavor. 

1 packet of Filo dough (about 20 sheets)

Sugar, for sprinkling

2 Vanilla Pudding Packets

Zest of 1 orange

1 t vanilla

Powdered sugar, for dusting

Fresh Blackberries

Preheat oven to 350.  Lay out one sheet of Filo dough at a time on a sheet of parchment paper.  Brush each Filo sheet with melted butter and sprinkle with sugar.  Lay another piece on top and repeat.  When you have layered 5 sheets, bake in oven at 350.  You will need 4 sets of Filo, 5 sheets each. 

Follow the directions on the pudding packets and once they have been thoroughly combined, add the zest of 1 orange as well as 1 t. of vanilla.  Allow to set and cool in the refrigerator. 

When the pudding is set and the Filo has cooled, layer the ingredients.  Smear a large spoonful of pudding on top of the first set of Filo and cover with blackberries.  Place another set of Filo on top and repeat.  Place the last layer of Filo dough on top of the dessert and dust with powdered sugar.  To serve, carefully cut through the layers of Filo, pudding and blackberries.  Garnish with more blackberries.