Mascarpone and cream cheese add delicious creaminess to this rustic fruit pie.
Peach-Raspberry Crostata
Ingredients
- 1 cup all-purpose flour
- ⅓ cup plain yellow cornmeal
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed 5 to 6 tablespoons ice water
- 1 tablespoon yellow grits
- 1 (8-ounce) package cream cheese, softened
- ½ cup mascarpone cheese
- 2 large eggs, divided
- 1 tablespoon lemon zest
- ½ cup confectioners’ sugar
- 1 (6-ounce) container fresh raspberries
- 3 fresh peaches, peeled and sliced
- 1 teaspoon water
- Honey, to serve
Instructions
- In the bowl of a food processor, place flour, cornmeal, granulated sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly, about 6 times. Pour mixture into a medium bowl. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing with a fork until moistened.
- Turn out dough onto a lightly floured surface, and gently knead 2 to 3 times until combined. Shape into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight. (Dough will keep refrigerated for up to 3 days or frozen for up to 3 months.)
- Preheat oven to 375°. Sprinkle grits in a 12-inch cast-iron skillet.
- On a lightly floured surface, roll dough into a 15-inch circle. Transfer to prepared skillet, pressing into bottom and up sides.
- In a medium bowl, beat cream cheese and mascarpone with a mixer at low speed until smooth. Add 1 egg and zest, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Spread filling into prepared crust.
- Place raspberries and peaches on top of filling. Fold dough over fruit. In a small bowl, whisk together 1 teaspoon water and remaining 1 egg. Brush edge of dough with egg wash.
- Bake until golden brown, about 30 minutes. Let cool in pan for 20 minutes. Drizzle with honey.
