Raspberry & Peach Crostata is a simple Italian pastry filled with fresh raspberries & peach preserves. These are a perfect balance of tart and sweet.
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.
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 an 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 voila – the most amazing dessert I have ever made, just for myself! Enjoy! XOXO San
How do you make a Raspberry & Peach Crostata?
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In a medium mixing bowl combine flour, sugar, and a pinch of salt.
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In a separate bowl or cup, beat together egg yolks and water until well blended.
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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.
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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.
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Shape dough into a thick disk, wrap with plastic wrap and place in the refrigerator for 1-2 hours.
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Preheat oven to 425 degrees.
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In a medium-sized bowl add 1 1/2 cups of fresh raspberries, peach preserves, and 2 teaspoons of sugar. Stir together. Set aside.
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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.
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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.
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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.
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Using a metal spatula, carefully place on prepared sheet pan, add remaining crostatas and place in the oven to bake for 18-20 minutes.
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Let it cool 10 minutes to allow center to thicken, then serve with a dollop of ice-cream.
Love raspberries? Try these recipes: White Chocolate Raspberry Truffle Cheesecake, Raspberry Peach Sauce, and Dark Chocolate Raspberry Truffles.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Raspberry & Peach Crostata
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.
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.
Oh yeah, I can totally get on board with adding ice cream to this. I bet it’s amazing!!
Unreal, I am was proud of myself for controlling myself and eating just one. xo San
This looks amazing and simple enough! I just pinned it for you.
Thanks Angela – I appreciate that! xo San
This looks incredible!!!
Thanks girl! xo San
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!
I am so excited for you to make this dish! xo San
Yum, we have two giant raspberry bushes in our yard! I so want to try these!
Perfect, then you will really enjoy this treat. XO San
this looks delicious! I would love to try this with my family!
That sounds like an excellent plan! Nothing is better than food and family! xo San
With the raspberries in there, I’m 100% sold. Looks uber yummy!
Raspberries are a hit around here. Enjoy. XO San
That looks really tasty! Like a pie but better. 🙂
It’s amazing! I can’t wait for you to make this one! Enjoy! xo San
These look so good! I love raspberry and peaches…I need to make these soon.
This is a great pair together. Fresh peaches are in season. Enjoy XO San
Yum. I love raspberries. I want to try this.
Our household does too. Yum! XO San
That looks delicious! I love that it’s easy to make!
It is easy. Give it a try. XO San
I love the combination of raspberry and peach together! I’d love to have one of these right now!
The combination is a perfect pair. Enjoy XO San
this sounds delicious so nice and fresh like it came out of a bakery!
It is so good! Have fun making it! xo San
Oh gosh! That looks absolutely mouth watering! My daughters would gobble this up!
I am excited for both of you to try this dish out! xo San
This looks delish! I love raspberries so I will definitely have to try this
This is a perfect drink for all those days of summer! Totally try this out! xo San
I saw this on pinterest earlier today. And my mouth immediately started watering. Oh it looks absolutely amazing!
I can’t wait for you to try this dish out! xo San
That looks yummy! Thank you so much for sharing!
You’re welcome! Have fun make this recipe! xo San
This looks great and sounds delicious!
I am excited for you to make these! xo San
G’day! This looks delicious! I wish I could try it now!
Cheers! Joanne
Thanks! xo San
Oh! That looks great!
That looks delicious! I’ve never tried a crostata before and I can see what I’ve been missing. Mmmm!
Oh you have got to try it girl! xo San
That looks amazing, I’d love to try and make this one evening!
I can’t wait for you make these! xo San
I love the pairing of fruit! I really want try this!
This looks delicious. I am going to try to make it.
Thanks, you will enjoy them. xo San
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!
Thanks Debi! xo San
G’day! Great recipe and photos!
Cheers! Joanne
Thanks! xo San
The raspberries look so fresh! I have a pint in my fridge, I should try to get this going!
Thanks girl it will pair well with one of your amazing drinks. xo San
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
Thanks Lori – heading over. xo San
Mmmmm, raspberry and peaches together sounds wonderful! pinned. found at pretty pintastic party! Congratulations on the feature:) Have a great weekend!
Thank you! Can’t wait for you to make this recipe! xo San
Such beautiful photography, I want to pick it up right of the page and eat it. Looks absolutely delicious!
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
You’re welcome! Thank you for pinning! xo San
Looks fabulous! But when you say 1/3 of Peaches preserves, you are talking about the big one, aren’t you? I’m trying those with the first raspberries of 2014 I will get!