Baking Classics: Blackberry-Peach Crostata

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The Technique

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 granulated sugar
1/2 tsp lemon zest
Buttermilk-Cornmeal Pastry Dough
6 Tbsp all purpose flour
1/4 cup dark brown sugar
A pinch of kosher salt
3 Tbsp cold butter, cut into pieces

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. 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. 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. Sprinkle the streusel over the fruit. Fold the excess dough over the fruit mixture forming a rustic, freeform tart. Freeze 15 minutes.

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 Ideasrebecca 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 all purpose 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

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. 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.


{testing notes}

How 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.

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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.

The Tune
“Symphony No. 49 in F minor” Joseph Haydn

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * 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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