Peach and blackberry tart recipe
A rustic crostata bursting with juicy peaches and sharp blackberries. The rolled oats can be replaced with about 40g (1.4oz) unseasoned breadcrumbs, toasted in a nonstick frying pan, or 40g (1.4oz) biscuit crumbs. For a vegan version, replace the butter with the same weight of vegan butter.
Ingredients
- 200 g oat flour
- 100 g plain flour, plus more for dusting
- 90 g natural brown sugar
- 1 pinch salt
- 1 lemon, zest and juice
- 120 g butter, cut into small cubes and chilled
- 6 peaches, halved, pitted, and cut into wedges
- 150 g blackberries
- 40 g rolled oats
- 7.1 oz oat flour
- 3.5 oz plain flour, plus more for dusting
- 3.2 oz natural brown sugar
- 1 pinch salt
- 1 lemon, zest and juice
- 4.2 oz butter, cut into small cubes and chilled
- 6 peaches, halved, pitted, and cut into wedges
- 5.3 oz blackberries
- 1.4 oz rolled oats
- 7.1 oz oat flour
- 3.5 oz plain flour, plus more for dusting
- 3.2 oz natural brown sugar
- 1 pinch salt
- 1 lemon, zest and juice
- 4.2 oz butter, cut into small cubes and chilled
- 6 peaches, halved, pitted, and cut into wedges
- 5.3 oz blackberries
- 1.4 oz rolled oats
Details
- Cuisine: Italian
- Recipe Type: Tart
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- In a food processor, combine the oat flour, plain flour, 45g (1.5oz) of the sugar, the salt and the lemon zest, and pulse briefly to combine.
- Add the butter and pulse until the mixture becomes crumbly. Add 100ml (3.3fl oz) cold water and process until the dough forms a ball. Wrap the dough in cling film and refrigerate for 30 minutes.
- Preheat the oven to 180°C/350°F/gas mark. Line a sheet pan with parchment paper.
- In a large bowl, combine the peaches, blackberries, lemon juice and remaining sugar, and toss to combine.
- On a lightly floured surface, roll out the dough to 2 to 3mm thick and place it on the prepared sheet pan. Sprinkle the rolled oats over the dough, leaving a 7 to 8cm (2½- to 3in) border uncovered.
- Arrange the fruit on top of the oats and fold the dough over the filling, leaving the filling exposed in the centre.
- Bake the crostata for about 35 minutes, until the crust is golden brown, then remove from the oven and let cool before serving.
This recipe is from The Vegetarian Silver Spoon: Classic & Contemporary Italian Recipes by The Silver Spoon Kitchen. Published by Phaidon on 12 March, £35.00.
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