PEACH AND BLUEBERRY MINI CROSTATAS

Peach and Blueberry Mini Crostatas image

Provided by Traci Coleman

Categories Pies

Time 2h25m

Number Of Ingredients 15

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PASTRY - USE THIS OR YOUR FAVORITE PIE CRUST RECIPE OR BUY PREMADE REFRIGERATED PIE CRUST
2 c flour plus more for dusting
3 Tbsp sugar
1/4 tsp salt
3/4 c very cold butter, unsalted, cut into teaspoon size pieces
1 egg yolk
2-4 Tbsp ice water
FILLING
3-4 c fresh peaches, peeled and sliced (i used 4 peaches)
1 1/2 c fresh blueberries
1 Tbsp flour
1/2 Tbsp orange zest (i used the zest from 3/4 of an orange)
2 Tbsp juice from orange
1 egg for egg wash
3 Tbsp sugar

Steps:

1. Make pastry. Combine flour, sugar and salt in large bowl. Add butter, using pastry tool or hands to combine butter into the dry ingredients until it resembles course crumbles. Make a well and add egg yolk and 2 Tbsp of ice water. Combine with hands to bind the dough. The dough should hold together, but you don't want it to be wet or sticky. Continue to add ice water by the tablespoons until the dough holds together. Form into a disk. Wrap with saran wrap and refrigerated for at least 30 minutes.
2. Prepare filling. Combine peaches, blueberries, orange zest, orange juice, and flour in large bowl. Refrigerate until dough is ready.
3. When ready, remove dough. Cut into 8 same size pieces. Dust counter or mat with flour and roll each piece of dough out into a rough circle shape (probably about 6"). Egg wash the entire surface of the dough circle. Place 1/8 of your peach mixture into the center of the dough and fold up edges so that there is just a small opening on top.
4. Place completed crostatas onto a foil-lined cookie sheet and chill for about 1 hour. When ready, remove from fridge and brush with egg wash and then sprinkle with sugar. Bake at 400 degrees for about 20-25 minutes or until dough has puffed slighted and turned golden brown. Allow to cool for 10 minutes on baking sheet before removing. Serve warm or at room temperature.