Mini Blueberry Peach Crostatas — an easy, free-form Italian tart perfect for kids. This recipe is from the cookbook Kid Chef Bakes, designed for bakers of all ages.
My cookbook Kid Chef Bakes launches October 31st, and to celebrate I’m sharing a kid-friendly recipe that’s simple and fun to make. Mini Blueberry Peach Crostatas are forgiving, rustic little pies that are great for young bakers learning to handle dough. The book contains more than 75 sweet and savory recipes—cookies, cakes, pies, bread, pizza, and more—plus baking tips, tools and supplies, and easy tutorials.
Although the book is aimed at ages roughly 8–13, the recipes work well for any age. If you enjoy simple hands-on baking projects, you’ll find plenty to return to. Crostatas are intentionally rustic, so they’re an ideal way to practice pie dough without needing perfect technique.
What is a crostata?
A crostata is a rustic Italian free-form pie or tart, most often filled with fruit. Crostatas can also be made with chocolate or savory fillings, but fruit versions are classic. Their relaxed, imperfect edges make them a forgiving project for new bakers and kids.
This recipe yields four individual crostatas, but you can easily make one large crostata or divide the dough into more pieces for smaller servings.
How to make these crostatas
Start by preparing the crostata dough. Combine the dry ingredients, then cut in cold cubed butter and shortening until the mixture resembles coarse peas. A pastry cutter works well, but two knives or a food processor on short pulses will also do. Add ice-cold water a tablespoon at a time until the dough just comes together; the dough should stay cold throughout.
Form the dough into a disc, wrap it, and chill at least 30 minutes. You can make the dough a day ahead and keep it refrigerated. When ready, preheat the oven and line baking sheets with parchment paper.
Divide the chilled dough into four equal pieces and roll each into a 6–7 inch circle about 1/4 inch thick on a lightly floured surface. Place the rounds on the prepared sheets and refrigerate while you prepare the filling.
For the filling, gently mix peeled, coarsely chopped peaches and fresh blueberries with a little sugar, flour, and lemon juice. The citrus brightens the fruit flavor; orange juice can be substituted if preferred.
Brush the rim of each dough round with beaten egg to help seal the folds. Spoon the fruit filling into the center of each round, leaving about a 1/2-inch border. Fold the edges up and over the filling, overlapping as needed so the center stays exposed. Brush the folded crust with more egg and sprinkle with a little sugar.
Bake at 375°F (190°C) for 25–35 minutes, until the crust is golden and the fruit is bubbly. Serve warm with vanilla ice cream or whipped cream, or enjoy at room temperature.
These Mini Blueberry Peach Crostatas are simple, flexible, and delicious—great for teaching kids basic baking skills while making a tasty treat.
Mini Blueberry Peach Crostatas
Ingredients
Crostata Dough:
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter cubed
- 1/4 cup shortening
- 3-6 tablespoons ice cold water
Fruit Filling:
- 2 cups fresh ripe peaches peeled & coarsely chopped (about 3–4 peaches)
- 1 cup fresh blueberries
- 3 tablespoons granulated sugar divided
- 2 teaspoons all-purpose flour
- 1 teaspoon freshly squeezed lemon juice
- 1 large egg beaten
Instructions
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In a medium bowl stir together 1 1/3 cups flour and 1/2 teaspoon salt.
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Add 1/4 cup cubed unsalted butter and 1/4 cup shortening. Cut the fats into the dry ingredients until the mixture forms pea-size crumbs.
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Add ice-cold water, 1 tablespoon at a time, stirring until a soft dough forms. Shape into a ball.
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Place the dough on plastic wrap, flatten into a thick disk, wrap, and refrigerate at least 30 minutes.
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Preheat oven to 375°F (190°C). Line or lightly grease baking sheets.
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Divide chilled dough into four balls. Roll each on a lightly floured surface to a 6–7 inch circle about 1/4 inch thick. Place on baking sheets and chill while preparing the filling.
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In a large bowl gently combine 2 cups chopped peaches, 1 cup blueberries, 2 tablespoons sugar, 2 teaspoons flour, and 1 teaspoon lemon juice.
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Brush the edges of each crust with beaten egg. Spoon filling into centers, leaving a 1/2-inch border. Fold the edges up over the filling, brush with more egg, and sprinkle with the remaining tablespoon of sugar.
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Bake 25–35 minutes at 375°F (190°C), until the crust is golden. Serve warm or at room temperature.
Notes
Substitutions: swap peaches for plums, nectarines, or apricots for a different flavor.