Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 cups sliced peaches
- 1 cup raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1 egg, beaten
- 1 tablespoon turbinado sugar
Special equipment needed:
- Food processor
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse together the flour, sugar, and salt until combined.
3. Add the cubed butter and pulse until the mixture resembles coarse sand.
4. With the food processor running, slowly add the ice water until the dough comes together in a ball.
5. Flatten the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
6. In a separate bowl, mix together the sliced peaches, raspberries, sugar, cornstarch, and cinnamon until well combined.
7. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
8. Transfer the dough to a parchment-lined baking sheet.
9. Spoon the peach-raspberry mixture onto the center of the dough, leaving a 2-inch border.
10. Fold the edges of the dough over the fruit, pleating as necessary.
11. Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar.
12. Bake for 35-40 minutes, or until the crust is golden brown and the fruit is bubbly.
13. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 100mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 22g
Protein: 4g
Substitutions for ingredients:
- You can use frozen peaches and raspberries if fresh ones are not available.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
Variations:
- You can add a tablespoon of lemon juice to the fruit mixture for a tangy flavor.
- You can sprinkle chopped almonds or pecans over the fruit before baking for added crunch.
Tips and tricks:
- Make sure the butter is cold when you add it to the food processor to ensure a flaky crust.
- Don't overwork the dough, or it will become tough.
- Use a sharp knife to slice the fruit for even pieces.
- Serve with a dollop of whipped cream or vanilla ice cream for a decadent dessert.
Storage instructions:
- Store any leftover crostata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the crostata in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the crostata on a decorative platter or cake stand.
- Dust with powdered sugar before serving for a pretty presentation.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Vanilla ice cream
Pairings:
- A glass of chilled white wine or rosé
Suggested side dishes:
- A simple green salad with a vinaigrette dressing
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the fruit is too juicy, add an extra tablespoon of cornstarch to the mixture.
Food safety advice:
- Make sure to wash the fruit thoroughly before slicing.
- Store any leftovers in the refrigerator to prevent spoilage.
Food history:
- Crostata is a traditional Italian dessert that is similar to a pie or tart.
Flavor profiles:
- The combination of sweet peaches and tart raspberries creates a perfect balance of flavors.
Serving suggestions:
- Serve the crostata warm with a scoop of vanilla ice cream for a delicious dessert.
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Region: Italian