Name: Peach & Raspberry Whole-Wheat Crostata
Yield: Serves 8–10
Ingredients: 2 tablespoons turbinado sugar; 1 large egg, beaten; ¾ cup (6 oz/185 g) cold unsalted butter, cubed; 1 tablespoon whole milk or soy milk; 1 pt (8 oz/250 g) raspberries or other berries; 1 teaspoon fresh lemon juice; 1 tablespoon granulated sugar; 1 cup (5 oz/155 g) (all-purpose) flour; Kosher salt; 1½ teaspoons granulated sugar; ½ cup (2½ oz/75 g) whole-wheat flour; 4–5 peaches, about 1½ lb (750 g) total weight, unpeeled, pitted and thinly sliced

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

I love the rustic look and taste of this fruit-filled crostata. The whole-wheat flour gives the crust a nutty flavor and crumbly texture, while the turbinado sugar adds just enough sweetness. Make a few batches of the dough and reserve them in the freezer. That way, you can bake a crostata on short notice by just adding fresh fruit.

Ingredients

For the Crust

1 cup (5 oz/155 g) (all-purpose) flour
½

Method

To make the crust, in a food processor, combine the flours, sugar, and ½ teaspoon salt and process for 5 seconds. Add the butter and pulse until the butter is reduced to small pieces. Add the egg and milk and pulse just until moist clumps form.

Transfer the dough to a work surface, gather int