Peach-Raspberry Crostata


Mascarpone and cream cheese add delicious creaminess to this rustic fruit pie.

Peach-Raspberry Crostata
  • 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
  1. 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.
  2. 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.)
  3. Preheat oven to 375°. Sprinkle grits in a 12-inch cast-iron skillet.
  4. On a lightly floured surface, roll dough into a 15-inch circle. Transfer to prepared skillet, pressing into bottom and up sides.
  5. 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.
  6. 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.
  7. Bake until golden brown, about 30 minutes. Let cool in pan for 20 minutes. Drizzle with honey.


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