Raspberry & Peach Crostata

Raspberry & Peach Crostata is a simple Italian pastry filled with fresh raspberries & peach preserves. These are a perfect balance of tart and sweet.

Prep Time 25

Cook Time 20

Total Time 1 45

Servings pastries

Calories 807kcal

Author Sandra

Ingredients

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

Instructions

In a medium mixing bowl combine flour, sugar, and a pinch of salt.
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 a fork, 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 1/2 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 1/2 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 prepared sheet pan, add remaining crostatas and place in the oven to bake for 18-20 minutes.
Let it cool 10 minutes to allow center to thicken, then serve with a dollop of ice-cream.

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