Peach & Raspberry Whole-Wheat Crostata

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Preparation info

  • Difficulty

    Medium

  • Serves

    8–10

Appears in

The New Kosher

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 cup ( oz/75 g) whole-wheat flour
  • teaspoons granulated sugar
  • Kosher salt
  • ¾ cup (6 oz/185 g) cold unsalted butter, cubed
  • 1 large egg, beaten
  • 1 tablespoon whole milk or soy milk

For the Filling

  • 4–5 peaches, about lb (750 g) total weight, unpeeled, pitted and thinly sliced
  • 1 pt (8 oz/250 g) raspberries or other berries
  • 1 tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice
  1. 1 large egg, beaten
  2. 2 tablespoons turbinado sugar

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 into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1½ hours or up to 2 days. The dough will keep in the freezer for up to 3 months.

Preheat the oven to 400°F (200°C).

On a piece of parchment paper, roll out the chilled dough into a 12-inch (30-cm) round.

To make the filling, in a large bowl, stir together the peaches, raspberries, granulated sugar, and lemon juice. Spoon the fruit filling into the center of the dough, leaving a -inch (4-cm) border. Gently fold the outer edges of the dough over the filling, pleating as needed. Brush the border with the egg wash and sprinkle with the turbinado sugar. Place the crostata, still on the parchment paper, on a baking sheet.

Bake until the crust is golden brown and the filling is bubbly, about 45 minutes. Serve warm.