A.R.T. Community Cookbook: Peach and Blueberry Crostata by Kathy Sidell

Recipe: Peach and Blueberry Crostata Crumble

From the Kitchen of: Kathy Sidell
Ingredients:

• Classic Tart Dough

• Crumble:

  • 3/4 cup unbleached flour

  • 1/4 cup brown sugar

  • 1/4 cup superfine sugar

  • 1/2 cup rolled oats ( or your favorite granola )

  • 1/2 toasted pecans ( toast and cool prior)

  • 1/2 tsp cinnamon

  • 1/4 kosher salt

• Filling:

  • 2/3 pounds (about 8/10 large) Ripe Peaches

  • 1 box of blueberries

  • ½ cup of fine sugar

  • 2 tablespoon lemon juice

  • 2 tablespoon cornstarch (combine a tiny bit of warm water to create a liquid slurry)

  • 1 tablespoon vanilla

  • 1 teaspoon ginger or nutmeg or cinnamon or mace

  • a pinch of kosher salt

Directions:

1. Preheat the oven to 450 degrees

2. Roll the tart dough into a 12 inch circle on a lightly floured surface. Transfer it to a baking sheet.

3. Combine the dry ingredients for the crumble in a Cuisinart. Pulse the cold butter into the dry ingredient until it creates a course crumble.

4. Pit the peaches. Cut into large chunks. Add the blueberries. Add the sugar, lemon juice, cornstarch slurry, vanilla, salt and spice. And toss, lightly.

5. Cover the tart dough with the fruit mixture, leaving a 1 ½ inch border around the outside edge.

6. Cover the peaches/blueberry with the crumble mixture, and fold the dough up around the edges to create the border.

7. Bake the tart for about 25 minutes, until the crust is golden and the fruit is soft.

8. Cool the tart on a rack and serve warm.

9. Serves 6 to 8

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The A.R.T. Community Cookbook is a collection of pie recipes contributed by A.R.T. patrons, staff, and fans during the run of Waitress.  Recipes collected as a part of the Waitress Lobby Experience and via Instagram.

Also check out Behind the Counter, an oral history project featuring photos and interviews from people working in diners and restaurants around Greater Boston.

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