Cast-Iron Peach Crostata

Name: Cast-Iron Peach Crostata
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 10 servings.
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

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

Directions

Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.

Nutrition Facts

1 slice: 322 calories, 13g fat (7g saturated fat), 43mg cholesterol, 381mg sodium, 49g carbohydrate (30g sugars, 3g fiber), 4g protein.

Originally published as Cast Iron Peach Crostata in Taste of Home June/July 2016

Reviews

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Average Rating:

NH-rescue

Aug 10, 2017

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!
Glenda B

Dec 28, 2016

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!
gld2bmom

Jun 12, 2016

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!
ms11145

Jun 6, 2016

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.
jdoepel

May 22, 2016

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!