Cast-Iron Peach Crostata
While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin
Ingredients
- 1-1/2 cups all-purpose flour
- 2 tablespoons plus 3/4 cup packed brown sugar, divided
- 1-1/4 teaspoons salt, divided
- 1/2 cup cold unsalted butter, cubed
- 2 tablespoons shortening
- 3 to 5 tablespoons ice water
- 8 cups sliced peaches (about 7-8 medium)
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, beaten
- 2 tablespoons sliced almonds
- 1 tablespoon coarse sugar
- 1/3 cup water
- 1 cup fresh raspberries, optional
Reviews
I'm new to cast-iron cooking and was glad to find this delicious recipe! It's easy to make and not too sweet.It's great warm and plain, or with ice cream, or with Greek yogurt...We didn't have coarse sugar, but found regular worked just as well.Definitely going in my "must make again" file!
I made this for desert on Christmas. Couldn't get fresh peaches so I used canned minus the lemon juice. I'm not a baker but this recipe was easy, and everyone absolutely loved it. I can hardly wait till I can do it with fresh peaches next summer. Definately a winner!
Such a delight! I made this crostata with fresh peaches bought at a local farmer's market Served hot with vanilla ice cream this dessert was quite a hit with my husband!
I thought the crust was a tad tough. I did like the filling, minus the raspberries. Will make this again using my own pie dough.
Tremendous! Delicious! The crust is outstanding as is the entire dessert. I can't wait to try this crust with other fruits as well. Made it today and less than 1/2 remains. I've already shared the recipe with others. Easy to prepare - and I am not a pie maker, so for me to find this easy means it is easy. So yummy!