Peach Raspberry Crostata
- 1 1/2 cups flour plus 2 tablespoons
- 2 tablespoons granulated sugar
- 1/2 tsp kosher salt
- 6 tablespoons cold, unsalted butter, cut into small dice
- 1/4 cup ice water
- 5 large peaches, sliced
- 1/2 pint raspberries
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/2 teaspoon vanilla extract
- Pinch ground cardamom
- Pinch cinnamon
- 2 tablespoons heavy cream
- 2 tablespoons coarse sugar
In the bowl of the food processor, place the 1 1/2 cups flour, 1/2 teaspoon of salt, 2 tablespoons of sugar and pulse to combine. Add the cold butter and pulse until looks like coarse sand. Add ice water while pulsing until dough comes together.
Turn dough out onto floured surface and bring together into a large disk. Wrap in plastic and chill in fridge for at least half an hour.
Preheat oven to 425. Place sliced peaches in bowl with brown sugar, pinch of salt, vanilla, cardamom, cinnamon and remaining two tablespoons of flour.
Line rimmed baking sheet with parchment paper. Roll dough out on floured surface to a 12-14 inch circle. Place on parchment and mound peaches and all juices in the center, leaving a 2 inch border. Sprinkle the raspberries over the peach mixture. Bring the border up all along the edge of the circle.
Brush edge of pastry with the cream and sprinkle heavily with the coarse sugar. Bake for approximately 50 minutes.
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