Raspberry & Peach Crostata | a simple Italian pastry

An official sign that it is spring here in Colorado is that raspberries are on sale!

This is my husband’s favorite time of year as he loves raspberries.

I do too, as do all of our kids, so naturally we stock up. I am sure our local grocery store prepares for our venture when they put the sign up. We bulk up and get our raspberry fill for the coming weeks. But I will be honest, I get a little bored with just eating them plain or making the to-go-to smoothie or using them as topping on my Greek yogurt. I need something more to mix it up a little. (My husband on the other hand could just eat them all day just the way they are.)

Yesterday, afternoon I had a sweet tooth, and I needed a quick fix; remembering the plethora of raspberries in the fridge I pulled them out and decided I would make a treat. I had limited time before I had to run and errand, so I knew I had to be quick. I decided to go with a pastry, this would be perfect, make the dough before I leave, run my errand, then make the crostata when I got home. Filling it with the fresh raspberries and adding some peach preserves which would balance out the tartness of the berries. I was so excited!

As it baked, it smelled oh, so good. I pulled it out of the oven and oh, man it looked amazing. I couldn’t wait to dig in.

I pulled out a plate, added a dollop of ice-cream and viola – the most amazing dessert I have ever made just for myself! Enjoy!

XOXO San

Raspberry & Peach Crostata | a simple Italian pastry

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 45 minutes

Yield: 3 pastries

Raspberry & Peach Crostata | a simple Italian pastry

An Italian pastry filled with fresh raspberries and peach preserves. A perfect balance of tart and sweet. Serve at breakfast, as a mid-afternoon snack or as a sweet ending.

Ingredients

  • 1 ½ cups flour
  • 1 teaspoon sugar
  • Pinch of salt
  • 8 tablespoons unsalted butter, cold and cut into ½ inch cubes
  • 2 large egg yolks
  • 3 tablespoons cold water
  • 2 ½ cups fresh raspberries
  • 2 teaspoons white granulated sugar
  • 1/3 peach preserves
  • 2-3 tablespoons natural cane turbinado sugar
  • 2 tablespoons unsalted butter, melted

Directions

In a medium mix bowl add flour, sugar and a pinch of salt and stir to combine.

In a separate bowl or cup, beat together egg yolks and water until well blended.

Add unsalted butter to flour mixture, using a pastry blender or 2 knives, cut the butter into the flour until the mixture resembles coarse crumbles, with some small pea-sized pieces. Gradually mix in the egg mixture using a fork. It will be crumbly, use your hands to bring it together, it will moisten and the mixture will start to clump together. If the mixture is still too crumbly and not holding together when pressed, add an additional teaspoon of cold water.

*Note this is not a wet dough, you do not want to add too much water.

Shape dough into a thick disk, wrap with plastic wrap and place in the refrigerator for 1-2 hours.

Preheat oven to 425 degrees.

In a medium sized bowl add 1 ½ cups of fresh raspberries, peach preserves and 2 teaspoons of sugar. Stir together. Set aside.

Cut the dough into 3 equal pieces, for your 3 crostatas. On a lightly floured surface roll out the dough until 1/8 inch thick, repeat with remaining 2 pieces of dough.

Add about ½ cups of raspberry peach mixture to the center of each piece of dough, evenly distributing the raspberry and peach filling between each pastry leaving a 1 inch border around the edge. Top with remaining fresh raspberries, about 6-8 on each. Bring up the edges of the dough, pleating and folding as needed, to partly cover the raspberry & peach filling and leaving the center exposed. This is my favorite part, play around and find what you like, each of mine come out a little different. Brush the pastry with the melted butter and sprinkle the dough and raspberry center with turbinado sugar.

Using a metal spatula carefully place on to prepare pan, add remaining crostatas and place in the oven to bake for 18-20 minutes. You can bake all 3 at the same time, one the same pan. Let it cool 10 minutes to allow center to thicken, then serve on plate or in a small skillet with a dollop of ice-cream.

http://www.adashofsanity.com/2014/05/raspberry-peach-crostata-simple-italian-pastry/

Kids review: Aiden said that this is his favorite dessert ever! (Then he quickly said well besides the birthday cake I made him this year.) We all loved it.

Comments

  1. says

    Oh goodness gracious, that looks AMAZING! I never really thought to whip up something like this but now that I have the recipe I’m most definitely going to have to give it a try. I’m a big raspberry (or any berry for that matter) lover and I’m always looking for new and exciting ways to eat/prepare them :)

    Thank you for sharing!

  2. says

    Stopping by from co-hosting the Let’s Get Real Blog Hop this week. This looks great! Raspberries are my husband’s favorite as well. And, peaches are my favorite; I have one ever day while they’re in season! I can’t wait to try this!

  3. Lori @Lori's Culinary Creations says

    I just love raspberries!! Found your recipe at Time to Sparkle. We just launched a new recipe link-up party, Tickle My TasteBuds, that goes live every Tuesday. I would love for you to link this delicious recipe to our inaugural party. Here is the link —> http://bit.ly/1oNxekf

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *