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Milk Street Bowtie Fresh Peach and Raspberry Crostata

Fresh Peach and Raspberry Crostata

8 Servings

2 hours 40 minutes active, plus cooling

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This rustic free-form tart is a beautifully delicious way to showcase sweet, summery peaches (or nectarines) and ripe, plump berries. We take a very 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 floral flavors and aromas. The crust that encases the filling is especially high in butter, but it comes together with remarkable ease in a food processor and handles beautifully. After rolling the dough into a round, we dust the surface with a light layer of sugar, then invert the dough sugared side down onto the baking sheet. The sugar coating helps the pastry bake up with a shattering crispness that, along with its rich, buttery flavor, perfectly complements the succulent fruits. We especially like raspberries in this tart, but if you prefer, feel free to substitute blackberries or blueberries. And if you wish to change up the citrus, try orange zest in place of the lemon zest. Serve warm or at room temperature. Ice cream, gelato or lightly sweetened whipped cream are perfect embellishments.

8

Servings

Tip

Don’t allow the butter to soften before use. Keep the cubes in the refrigerator until the moment you add them to the food processor. When rolling out the dough, if at any point it becomes soft, don’t hesitate to put it on a parchment-lined baking sheet and into the refrigerator to cool down and firm up. Lastly, don’t assemble the filling until the dough is rolled and ready because the sugar will begin to draw out the fruits’ juices as soon as they’re combined.

2 hours

40 minutes active, plus cooling

130 grams (1 cup) all-purpose flour, plus more for dusting
5 tablespoons white sugar, divided
1/2 teaspoon table salt, plus a pinch
141 grams (10 tablespoons) cold salted butter, cut in ½-inch cubes
3 1/2 tablespoons ice water
2 teaspoons grated lemon zest
1 pound (3 medium) ripe but firm peaches or nectarines, halved, pitted and cut into ¼-inch wedges
6 ounce container raspberries (1¼ cups)
Ingredients
  • 130

    grams (1 cup) all-purpose flour, plus more for dusting

  • 5

    tablespoons white sugar, divided

  • ½

    teaspoon table salt, plus a pinch

  • 141

    grams (10 tablespoons) cold salted butter, cut in ½-inch cubes

  • tablespoons ice water

  • 2

    teaspoons grated lemon zest

  • 1

    pound (3 medium) ripe but firm peaches or nectarines, halved, pitted and cut into ¼-inch wedges

  • 6

    ounce container raspberries (1¼ cups)

Directions

Fresh Peach and Raspberry Crostata

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Reviews
Diana L.
February 11, 2023
I made this so many times
It is so simple to make and easy. Sometimes I put crème fraiche as a base then berries on top of it with sugar. Everyone who is ever tried it always tells me how good the crust tastes. I do not put 2 tablespoon of sugar in the dough but just 1. Its plenty sweet.
Amy H.
January 14, 2023
Always a hit!
Everyone is always impressed by a crostata. The crust is fabulous and the filling is versatile. I've done it with all sorts of combinations. Pears instead of peaches (leave out raspberries) was fantastic in the winter.
Bernie W.
August 8, 2022
All Berry Version
The berry version is 1 raspberry, 1 blueberry and 1 blackberry container. Unfortunately blackberries were not available so I doubled down on the blueberries. This did create more juice so it was a bit of a hot mess. Suggestion is to prepare the berries in a separate bowl with the sugar and let them rest and release some juice before baking, I used zest of two lemons so that was about right. Definitely let the chill for 30 minutes or more once shaped, had a quite a bit of leakage and butter release in my case.
Dorothee W.
July 18, 2022
Delicious
The recipe was easy and the finished crostata had just the right amount of sweetness. I added blueberries to the peaches and raspberries, which gave it an extra kick. I am not a great baker but will definitely make it again.
Wendy W.
July 15, 2022
Easy and delicious!
I loved it! The only challenge was that I couldn't move it from the baking sheet to a platter without breaking it. Perhaps if I cut it in half and move each half that would work.