BLUEBERRY-PEACH CROSTATA WITH BASIL CRUST

Blueberry-Peach Crostata with Basil Crust image

Try our scrumptious Blueberry-Peach Crostata with Basil Crust. This Blueberry-Peach Crostata with Basil Crust is a tasty version of a classic Italian tart that's perfect as part of a picnic or cookout. Share some with your friends and family on a warm day.

Provided by My Food and Family

Categories Recipes

Time 2h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup flour
4 oz. (1/2 of 8-oz. pkg) PHILADELPHIA Cream Cheese, cubed
1/2 cup cold butter, cut into chunks
1/3 cup sliced fresh basil leaves, divided
2 cups fresh blueberries
4 small fresh peaches, each cut into 6 slices
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 Tbsp. fresh lemon juice
1 Tbsp. milk
1 Tbsp. sugar

Steps:

Use pulsing action of food processor to process flour, cream cheese and butter until mixture is well blended and forms dough that pulls away from side of food processor container.
Transfer dough to work surface. Add half the basil; knead gently just until blended. Shape into ball; flatten into disk. Wrap with plastic wrap. Refrigerate 1 hour.
Heat oven to 425°F. Unwrap dough; place between 2 lightly floured sheets of waxed paper. Roll into 12-inch circle. Transfer to parchment-covered baking sheet.
Toss blueberries and peaches with dry pudding mix, lemon juice and remaining basil; spoon into center of crust to within 3 inches of edge. Fold edge of crust over fruit mixture, pleating edge as necessary. (Fruit mixture in center will remain uncovered.) Brush edge of crust with milk; sprinkle with sugar.
Bake 35 to 40 min. or until crust is golden brown, and fruit mixture is hot and bubbly.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 21 g, Protein 4 g