Chris Kimball’s Fresh Peach and Raspberry Crostata
We look forward to summer peaches all year just for the crostata: the minimalist, free-form tart with a shatteringly crispy crust.
- Makes8 servings
- Cook Time2 hours
- Active time plus cooling40 minutes active, plus cooling
- 12
This rustic free-form tart is a delicious way to showcase sweet, summery peaches (or nectarines) and ripe berries. We take a minimalist approach to the filling and mix the fruits with only white sugar, grated lemon zest and a pinch of salt; we skip the spices and thickeners that blunt delicate flavors and aromas. The crust is especially high in butter, but it comes together with ease and handles beautifully. Dusting the dough with sugar helps the pastry bake up with a shattering crispness that, along with its rich, buttery flavor, complements the fruits. We especially like raspberries, but if you prefer, substitute blackberries or blueberries. Also try orange zest in place of the lemon. Serve warm or at room temperature. Ice cream, gelato or lightly sweetened whipped cream are perfect embellishments.
Don’t allow the butter to soften. Keep the cubes in the refrigerator until you add them to the food processor. When rolling out the dough, if at any point it becomes soft, put it on a parchment-lined baking sheet and refrigerate to cool and firm. Lastly, don’t assemble the filling until the dough is rolled and ready because the sugar will draw out the fruits’ juices.
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