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.

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?

• 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.

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

Prep: 25 minutes mins

Cook: 20 minutes mins

Total: 1 hour hr 45 minutes mins

Servings: 3 pastries

Calories: 807 kcal

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

ByBy: Sandra

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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.

NUTRITION

Calories: 807kcalCarbohydrates: 98gProtein: 10gFat: 42gSaturated Fat: 25gCholesterol: 231mgSodium: 26mgPotassium: 260mgFiber: 8gSugar: 34gVitamin A: 1385IUVitamin C: 29.5mgCalcium: 66mgIron: 4.1mg

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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.