Jersey peaches have made an entrance at the stands of the local farmers markets. Sweet, juicy and versatile peaches make a great addition to salads, meats, especially pork and of course delicious desserts. When I purchased my first peaches of the season I was instantly returned to my childhood. Near my Aunt’s home on Kresson Road were acres and acres of peach trees. Each tree’s branches bending like a bow under the weight of the fruit that clung to it. The warm summer air was filled with the sweet aroma of ripe sweet peaches that would make one’s mouth water. Later in life as a Mom I took my daughters to that same orchard to pick from those same trees. Sadly now, that land is covered in track homes and businesses however, when I happened to be traveling on that road I swear the aroma of fresh peaches lingers in the air. For this easy recipe I purchased peaches from Fruitwood Farms and organic blueberries from Brookeberry Farms at the Collingswood Farmers Market. The crust is from one of my favorite chefs, Jacques Pepin. It is flaky, versatile and hassle free.
Preheat oven to 400 and line a large baking sheet with parchment paper
6-8 peaches peeled and cut into a large pieces
1 to 1 1/2 cups blueberries
1/2 of a lemon
Place the peaches in a large bowl and squeeze the juice of a lemon on them. Toss; add the blueberries; toss again and set aside.
1 1/2 cups of all purpose flour
pinch of salt
1 1/2 sticks of cold butter cut into pieces; plus 1 tablespoon melted
1/3 cup ice water
In the bowl of a food processor pulse the flour with the salt. add the cold butter and pulse until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process until moistened and comes together. Transfer to a lightly floured surface and kneed 2 to 3 times. Pat the dough into a disc and then roll into a 16 inch round that is about 1/4 inch thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
In a small bowl mix 2 tablespoons of sugar with 1 tablespoon of flour and sprinkle over the dough. Place the fruit on the center of the dough leaving about 3 inches around the edge. fold the dough over the fruit in a free form fashion.
Brush the folded edges with the melted butter and sprinkle with a tablespoon of sugar. Place the unbaked crostata in the refrigerator to chill for about 10 minutes.
Bake the tart for 45 minutes to an hour. The crust will be a deep golden brown, cooked through; the fruit soft and a bit bubbly. Slide the parchment onto a wire rack and let the tart cool slightly. It can be served warm or at room temperature. Enjoy with a dollop of fresh whipped cream!