Peach and Raspberry Crostata
by
AndiatBettyCrocker
9/23/2008 3:00:00 PM
I’m occasionally asked to develop a menu for dinners at our church. Last weekend, we had a dinner with an Italian theme. For one of the desserts on the menu, I developed a recipe to use the delicious Colorado peaches that are so good right now.
A crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough up slightly over the fruit filling, creating a more “rough” look, rather than a uniform, circular shape.
Peach and Raspberry Crostata
1 refrigerated pie crust (from 15-oz box)
4 cups peeled ripe peaches, cut into wedges (about 4 to 5 peaches)
1/3 cup sugar
¼ cup flour
1 cup fresh raspberries (6-oz carton)
2 tablespoons sliced almonds
1. Let 1 pie crust stand at room temperature for 15 minutes.
2. Heat oven to 450°F. Line cookie sheet or 15x10-inch jelly-roll pan with parchment paper. If you don’t have parchment paper, spray pan with cooking spray.
3. In medium bowl combine peaches, sugar and flour; toss to coat.
3. Spoon peach mixture onto center of crust to within 2 inches of edge. Sprinkle raspberries over top. Carefully fold 2-inch edge of crust up slightly over peach mixture, pleating crust as necessary. (This is an open-faced pie with a 2-inch crust on the sides.) Sprinkle almonds over the fruit.
4. Bake 15 to 20 minutes or until crust is golden brown. (Since this is an open-faced fruit pie, don’t be surprised if a little of the juice seeps out onto the parchment paper.) Cool 15 minutes. Cut into wedges; serve warm.
6 servings
For another great-tasting Italian desert, click on Tiramisu.
Tags:
crostata, Italian dessert, peach tart, pie crust
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