This rustic peach cherry crostata highlights some of summer’s best fruits wrapped in a buttery crust for a dessert that is hard to beat.
I have described before my weakness for fresh, seasonal produce. In addition to my weekly CSA, I often buy even more of whatever is in season. In this case: cherries. I had not gotten them from the farm and my charming 6 year-old promised me she’d eat some (she ate 3!), so I bought a big bag. Maybe a wee bit ambitious of me. It was the perfect excuse for a weeknight dessert! And the best part? My 9 year-old helped make it.
A crostata is basically a rustic pie or tart. Instead of baking it in a pie dish, you form the crostata directly on a baking sheet, folding the dough around the filling. A few years ago I made a delish peach blueberry crostata (driven by the same over-abundance of fruit). This one was smaller and uses a slightly different crust. Use whatever fruit you have on hand – peaches, nectarines, blueberries, cherries, etc. The flour and a bit of brown sugar help keep it from getting runny.
Serve it with a dollop of vanilla ice cream or have it for breakfast with yogurt!
Looking for mroe ways to use those cherries? This brown butter cherry tart is always a hit. Or try some cherry almond bread!
- 1 cup all purpose flour
- ½ tsp Kosher salt
- 4 oz. cold unsalted butter chopped up
- 2 Tbsp. ice water
- 1 egg white, lightly beaten
- 1 Tbsp. turbinado or Sugar in the Raw
- 2 peaches, pitted and cut into 1-inch chunks
- 2 cups cherries
- 1 Tbsp. flour
- 1 Tbsp. brown sugar
- To make the crust, combine ½ cup of the flour and the salt in the bowl of a stand mixer. Add the butter and mix until just combined. Add remaining flour and combine. Add the water and mix until the dough comes together. Pat into flat disc, wrap in plastic wrap and chill for about 30 minutes.
- Preheat oven to 375F.
- Meanwhile, combine the fruit in a medium bowl. Sprinkle the flour and sugar over and toss to combine.
- Roll the dough into a 12 to 14-inch circle. Rough edges are ok! Place on a piece of parchment on a rimmed baking sheet. Pile the fruit in the center, leaving a 1½-inch border. Fold the edges up around the fruit. Brush with the egg white and sprinkle with the sugar.
- Bake for about 30 minutes or until crust is golden brown.
Leave a Reply