Peach and Berry Croustades

 Last nights dinner an utter disaster, make up cooking time and words can not describe the goodness featured before you - just yum!

Freshly picked Desert Peaches with three sugars - cane, maple and coconut.
From our garden - desert peaches, black raspberries and boysenberries

 Hot out of the oven and the spillage has turned into a caramelized crunch surprise.

 mmmm looking forward to giving this recipe a try in a week when are apricots are ready!

Peach and Berry Croustades

by Shelly Register
adapted 

  

        2 sticks (1/2 pound) cold unsalted butter, cut into tablespoons

        1 3/4 cups all-purpose flour

        1/2 teaspoon salt

        1/4 cup cold water

        4 large peaches—halved, pitted and sliced 1/4 inch thick ( I used more)

        1/8 cup cane sugar

        1/8 cup coconut sugar

        1/4 cup maple sugar

        2 tablespoons cornstarch (due to the juiciness of my peaches I added 1T more)

        pinch cinnamon

        Salt

        1/2 cup raspberries

        1/2 cup bosenberries

        All-purpose flour, for dusting

        4 tablespoons unsalted butter, cut into 6 pieces

        any sugar for topping ( I used course sugar)

        Confectioners' sugar, for dusting

1. In a food processor, pulse the butter with the flour and salt until it resembles coarse meal.
2. Add the water and pulse just until a dough forms.
3. Divide the dough into 6 pieces and flatten each into a disk.
4. Wrap in plastic and refrigerate for 30 minutes.
5. Preheat the oven to 375°.
6. Line 2 baking sheets with parchment paper and spray with cooking spray.
7. In a medium bowl, toss the peaches with 1/2 cup of the sugars, the cornstarch and cinnamon; add a pinch of salt.
8. Fold in the berries.
9. On a lightly floured work surface, roll out each disk of dough to a 6-inch round about 1/8 inch thick.
10. Transfer 3 to each baking sheet.
11. Spread the fruit on the rounds and fold 1-inch of dough over the fruit to form a rim.
12. Top the fruit with a piece of butter and refrigerate for 30 minutes.
13. Sprinkle the crusts course sugar.
14. Bake the croustades for about 50 minutes, or until the crusts are golden, rotating the baking sheets halfway through baking.
15. Transfer to racks to cool for 20 minutes.
16. Dust with confectioners' sugar and serve.