Summer Entertaining: Blackberry-Peach Crostata

Rustic Pies: Blackberry-Peach Crostata By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Editor-in-Chief Food Stylist Southern Hostess Author Tailgating Expert Tide & Tigers Today Tailgate Host Raycom Sports WBRC Fox 6 Sports Entertaining Barbecue Pies & Desserts Peaches Blackberry Crostata Freeform Tarts & Pies Cooking LessonsSummer Entertaining

How To Make Rustic Pies

The simplicity of crostatas, gallettes & freeform tarts are some of the best ways to enjoy freshly picked seasonal fruits at their peak. The charm & appeal lies in the natural beauty of how of these rustic pies are prepared with the final presentation letting you know that it was hand crafted in someones kitchen & not a corner bakery. Homemade pastry crust filled with bright peaches & plump blackberries step in when casual summer socials are in order for an effortless dessert. Blackberry-Peach Crostata beckons farm stand favorites to shine while the simple Brown Sugar Streusel topping offers a hint of sweetness & crunch for an interesting texture. Since they aren’t prepared in a pie plate, it’s important to contain the juices from the fruit in some sort of way. Many recipes call to add a thickener such as cornstarch but I find that tossing the peaches & blackberries in a little sugar then draining the excess juice before layering over the flat piece of rolled dough to be an ideal method that allows the flavor of the fruit to shine. In conjunction with baking the crostata at a relatively high temperature & in the lower portion of the oven, this method will further ensure that the pastry bakes up flaky & crisp. Since no special equipment is needed to prepare a crostata, it’s the perfect pie for beginners to make when showcasing seasonal beauties… Just crumple the pastry dough over the fruit & streusel, chill well & bake. Follow my tips & plan to wow friends at your next backyard barbecue.

Rustic Pies: Blackberry-Peach Crostata By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-n-Chief Birmingham Alabama Food Stylist Pastry Chef Tailgating Expert Sports Entertaining Southern Hostess Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Cooking Lessons Summer Barbecue Pies & Desserts Fruit Pies Fluting Techniques Freeform Tarts

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBlackberry-Peach Crostata
makes 8 servings

Baking the crostata on a heavy duty half sheet pan in the lower portion of the oven will ensure a perfect, crisp crust on the bottom. If using a thinner pan or cookie sheet, bake on the center rack. You can check to see how golden brown the crust is by gently lifting one edge with a spatula during the last portion of baking.

1 1/4 pounds {about 5} fresh peaches, peeled & sliced 
1 {6-oz} container fresh blackberries
1 Tbsp sugar
1/2 tsp lemon zest
Buttermilk-Cornmeal Pastry Dough
Brown Sugar Streusel

one
Toss together the peaches, the blackberries, the sugar & the lemon zest in a large bowl. Let stand 20 minutes. Meanwhile, prepare the Buttermilk-Cornmeal Pastry Dough according to instructions. 

Pour the peach mixture into a colander to remove the juice that releases from the fruit & arrange in an even layer in the center of the prepared pastry dough leaving a 2-inch border. Prepare the Brown Sugar Streusel according to instructions & sprinkle over the fruit. Fold the excess dough over the fruit mixture forming a rustic, freeform tart. Freeze 15 minutes.

two
Preheat the oven to 425 degrees. Bake the crostata in the lower third portion of the oven 35 to 40 minutes or until the filling is bubbly & the crust is golden. Remove from the oven. Let stand 20 minutes. Slice into wedges.

Buttermilk-Cornmeal Pastry Dough By Rebecca Gordon TV Cooking Personality Birmingham Alabama Editor-in-Chief Buttermilk Lipstick Pastry Chef Author Food Stylist Recipe Developer Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Cooking Lessons How To Recipes & Original Food Crafts & Party Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 1 {10-inch} crostata 

1 1/2 cups ap flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk

one
Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc.

two
Place the dough disc between two sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top piece of plastic & invert the dough onto a parchment paper-lined half sheet pan. Remove the second piece of plastic wrap. Proceed with the recipe as directed.

Brown Sugar Streusel By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief TV Cooking Personality Birmingham Alabama Pastry Chef Food Stylist Writer Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Game Day Tailgate Host Raycom News Network WBRC Fox 6 Cooking Lessons Summer Pies Barbecue Desserts

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBrown Sugar Streusel
makes enough to top 1 {10-inch} pie or crostata

6 Tbsp ap flour
1/4 cup dark brown sugar
A pinch of kosher salt
3 Tbsp cold butter, cut into pieces

Combine the flour, the dark brown sugar & the salt in a small bowl. Cut in the butter using a pastry blender until sandy in texture. Use as directed. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make A Streusel For Crostata By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief Birmingham Alabama TV Cooking Personality Pastry Chef Food Stylist Author Southern Hostess Sports Entertaining Writer Recipe Developer Teacher Cooking Lessons How To Tailgating Expert Tide & Tigers Today Game Day Tailgate Host Raycom News Network WBRC Fox 6 Summer Pies Barbecue Desserts Cobbler Freeform Tart Icebox Pie Meringue Pie Fluting TechniquesHow To Make A Streusel Topping

A rich crumbly topping is an excellent way to allow fresh fruit to shine in simple desserts.
The good news is that they begin with ordinary kitchen staples.

The Technique

Blending the ingredients properly is key.
So much depends upon the texture of a streusel topping to truly enhance a stellar dessert.

Begin by tossing together the dark brown sugar, the flour & the salt in a bowl.
Make sure the butter is super cold & diced into smaller pieces.
Add it to the ingredients & blend until the mixture resembles a coarse meal.

A fork or a pastry blender is a great tool to use but I generally use my hands.
Sift through your fingers. Pinch the butter & smash it together with the other ingredients.

You’re looking for crumbly morsels the size of peas while others are 2 to 3 times larger.
This will provide an excellent texture & taste in the final pie.
The streusel can be prepared ahead of time. Simply chill until ready to use.

Buttermilk-Cornmeal Pastry Dough By Rebecca Gordon TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Writers Food Stylist Pastry Chef Recipe Developer Author Tailgating Expert Southern Hostess Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Birmingham Alabama Sports Entertaining Cooking Lessons How To Southern Recipes & Craft Ideasetc

Cooking Lessons
Visit this post for more detailed instructions & photos to make your very best pastry dough

The Basics: How To Make Pastry Dough

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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