Rustic Peach and Raspberry Crostata

Summer might be coming to an end, but the local markets are still carrying all kinds of ripe, sweet and highly aromatic fruit. It is hard to resist them especially because we might not find them next time we shop. With Labor Day weekend coming up I thought a fruit dessert was in order, if only to hold on to summer for just a little longer.

If the idea of making a fruit pie is too stressful or time consuming, this rustic peach and raspberry crostata is the answer, as it is an almost effortless dessert to put together. Unlike a tart, that bakes in a tart pan, a crostata (or its French counterpart – a galette) is free form with the dough just folded over and around a simple fruit filling.

For a summer fruit crostata, I usually mix a couple of stone fruits like peaches and plums with a few berries, raspberries or blackberries for color and for tartness. If the fruit is ripe and sweet, they really don’t need much before they are mounded in a simple crust and baked until golden brown. A fruit dessert can’t get easier than that!

Ingredients for the rustic peach and raspberry crostata filling

The filling for the Crostata is set on the crust

The Rustic Fresh Fruit crostata is ready for the oven!

5.0 from 1 reviews

Rustic Peach and Raspberry Crostata

 

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A simple, free form fruit tart with summer fruits

Author: Marilena Leavitt

Recipe type: Fruit Dessert

Cuisine: Italian

Serves: 8

Ingredients

• The crust:
• 2 cups all-purpose flour (or 1¾ cup flour & ¼ cup cornmeal)
• 1 TBSP. granulated sugar
• ½ tsp. sea salt
• ¾ cup butter, chilled and cut into small cubes
• ⅓ cup ice-cold water
• The filling:
• 1¼ lbs. peaches (about 3 medium), peeled, pitted and thickly sliced
• ¾ cups raspberries (or one more medium peach)
• ⅓ cup light brown sugar, packed
• 2 TBSP. all-purpose flour
• ½ tsp. lemon zest
• ½ tsp. vanilla extract
• --- pinch of freshly grated nutmeg
• --- peach preserves or jam, warm
• 1 TBSP. milk or 1 TBSP. of beaten egg whites
• 1 TBSP. turbinado sugar*
• ½ TBSP. cold butter, diced (optional)
• 2 TBSP. peach preserves or jam, warmed to a glaze-like consistency

Instructions

1. For the crust:
2. Combine the first three ingredients in the bowl of a food processor and blend. Add the cold butter and pulse until small pea-size pieces of dough are formed, making sure to not overwork the butter. Add the ice-cold water and pulse until the dough forms moist clumps and barely comes together. Lightly flour a surface and turn the dough out on it. Gather it into a bowl and then pat it down to form a disk. Wrap it well in plastic wrap and chill for an hour.
3. For the filling:
4. In a medium bowl, blend the brown sugar, flour, lemon zest, vanilla extract and nutmeg. Add the sliced and peeled peaches. Let the mixture stand for 20 minutes or until the peach juices are released, stirring every now and then. Gently fold in the raspberries.
5. Preheat the oven to 375°F. Remove the dough from the refrigerator and allow it to soften slightly at room temperature; about 15 minutes (this step will make the rolling easier). Line a baking sheet with parchment paper and set aside.
6. Place the dough between two pieces of parchment paper and roll it out to a 13” disc. Alternatively, you can lightly flour a work surface and roll the dough out. Lift the disc from the work surface by rolling it around the rolling pin and then unroll it onto the prepared baking sheet.
7. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border around the outer edge. Fold in the edges of the dough about an inch over the fruit filling to create a rustic border. Brush the folded dough boarder with the milk and sprinkle with the turbinado sugar. Dot the filling with the diced butter (this is optional).
8. Bake the crostata for about 30-40 minutes, or, until the crust is golden brown and the fruit filling is set. Remove from the oven. Lift the parchment paper and place on a rack to cool. Brush the still warm fruit with the preserves/jam. Carefully remove the parchment paper.
9. The peach and raspberry crostata can be served slightly warm or at room temperature (with vanilla ice cream, if desired).

Notes

You can replace the peaches with nectarines or even plums – I often use half of each. When I use nectarines or plums, I don’t peel them – they make a lovely contrast with the peaches. Also, instead of raspberries you can use blackberries or a combination of the two.

If you cannot find turbinado sugar, you can substitute unrefined or “raw” sugar. Do not substitute brown sugar. Turbinado has larger crystals, which makes it ideal for topping a crust.

I use only unbleached floor for all baking and cooking.

3.5.3226

What to cook this weekend!

https://marilenaskitchen.com/2017/05/16/panzanella-salad-skewers/

https://marilenaskitchen.com/2017/02/03/creamy-guacamole/

https://marilenaskitchen.com/2016/01/19/roasted-red-pepper-hummus/

https://marilenaskitchen.com/2017/01/24/greek-pita-bread/

https://marilenaskitchen.com/2017/05/26/ground-meat-kebabs-on-skewers/

https://marilenaskitchen.com/2017/06/16/amazing-mediterranean-chicken-kebabs/

https://marilenaskitchen.com/2016/09/09/greek-panzanella-salad/

https://marilenaskitchen.com/2017/05/09/chopped-salad-with-fresh-herbs-and-toasted-pita/

https://marilenaskitchen.com/2016/08/01/watermelon-and-feta-salad/

https://marilenaskitchen.com/2016/09/23/peach-cobbler/

Happy Labor Weekend!

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