Imagine a dessert that captures the essence of a sun-drenched orchard, where juicy peaches and vibrant berries mingle in a buttery, golden crust that practically melts in your mouth. This Rustic Peach and Berry Crostata is not just a dessert—it's a culinary love letter to summer's most delectable fruits, promising to transport you to an Italian countryside with every single bite. Whether you're a baking novice or a seasoned pastry chef, this foolproof recipe will have you creating a showstopping dessert that looks professionally crafted but feels delightfully homemade.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 cups sliced peaches
- 1 cup mixed berries (e.g., blueberries, raspberries)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine flour, sugar, and salt. Use a pastry cutter or your fingers to work the chilled, cubed butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Gradually add ice water, mixing gently until the dough comes together. Be careful not to overmix. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- While the dough chills, prepare the fruit filling. In a medium bowl, gently combine sliced peaches and mixed berries. Sprinkle lemon juice and cornstarch over the fruit, tossing carefully to coat without breaking the berries.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a large, rustic circle about 12 inches in diameter and 1/8 inch thick.
- Carefully transfer the rolled dough to the prepared baking sheet. Arrange the fruit mixture in the center of the dough, leaving a 2-inch border around the edges.
- Gently fold the edges of the dough over the fruit, creating pleats and leaving the center exposed. The rustic, imperfect fold is part of the crostata's charm.
- Brush the exposed dough edges with beaten egg, which will help create a golden, shiny crust when baked.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the fruit is bubbling.
- Remove from the oven and let cool on the baking sheet for 15 minutes. This allows the filling to set and makes it easier to slice.
- Transfer to a serving plate, slice, and serve warm. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Keep your butter COLD: The secret to a flaky, tender crust is using chilled butter and handling the dough minimally.
- Don't fear imperfection: A rustic crostata thrives on its uneven, handmade appearance—embrace the casual, artisan look!
- Let it rest: Allowing the dough to chill for 30 minutes helps develop flavor and makes it easier to roll out.
- Fruit matters: Use ripe but firm fruits for the best texture and flavor balance.
- Egg wash magic: The beaten egg creates that gorgeous golden sheen on the crust's edges.
- Cooling is crucial: Let the crostata rest after baking to allow the filling to set properly.
- Serve with flair: A scoop of vanilla ice cream or a light dusting of powdered sugar can elevate this dessert from great to extraordinary.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
