Servings: 4 individual 5” crostatas
Cook Time: Prep time: 2-3 hours; Total time: 6 hours (or overnight, depending on your ice cream machine)
Meal Type: Dessert
For the crostata dough
oz. all-purpose flour
tsp kosher salt
oz. granulated sugar
oz. cold unsalted butter, diced
oz. ice cold water
For the North Carolina peach ice cream
cups heavy cream
cup granulated sugar
cups North Carolina peach puree (3-4 peaches)
tbsp peach schnapps (optional)
For the crostata filling
pints fresh North Carolina blueberries
tbsp blueberry vodka
tbsp all-purpose flour
tsp vanilla extract
tsp lemon juice
For the caramel sauce
tsp lemon juice
g. heavy cream, warmed
cup unsalted butter
For topping the crostatas
tbsp corn meal
To make the ice cream
- In a high-sided saucepan, combine sugar, water and lemon juice. Bring to a boil over high heat.
- When sugar mixture begins to turn an amber color, remove from heat and slowly stir in warm cream. Once cream is incorporated, stir in butter.
- Reserve caramel until ready to serve. (It should be at room temperature to serve and you may put it in a squeeze bottle to make a design on the plate if you like.)
To make the crostata dough
- Add flour, salt and sugar to bowl of food processor. Pulse to blend.
- Add butter to bowl and pulse until mixture becomes crumbly and coarse like corn meal.
- Slowly add ice cold water while dough is mixing.
- Once dough begins to form a ball, lay it out on a floured work surface.
- Gently knead the dough until it forms a smooth ball.
- Divide dough into 4 equal portions and allow to rest in the refrigerator for 30 minutes.
To make the crostata filling
- Remove any stems from blueberries, rinse and drain.
- Add remaining ingredients and gently stir to coat blueberries.
- Refrigerate while you roll out the dough.
To make the crostatas
- On a floured work surface, roll out individual portions of dough to 1/8” thickness.
- Gently line a greased 5” ring mold with each dough portion. The dough will hang over the edges of the molds. (If you don’t have any type of mold or ramekin, you can just free-form the crostatas.)
- Carefully spoon the blueberry filling into each of the dough portions.
- Fold the dough that is hanging over the edges of the mold back over the blueberry filling, leaving a small hole in the center for the filling to vent while baking.
- Brush the tops of the crostatas with the beaten egg and sprinkle with corn meal.
- Bake at 375° until tops are golden brown and blueberry filling is bubbly in center. Approximately 12-14 minutes.
To finish the crostatas
- Make a design as you like with your caramel sauce. (We call ours a caramel sunflower.)
- Place a warm crostata over the caramel. Serve with a scoop of NC Peach Ice Cream on top.