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Fresh Peach and Raspberry Crostata
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This rustic free-form tart is a beautifully delicious way to showcase sweet, summery peaches (or nectarines) and ripe, plump berries. We take a very minimalist approach to the filling and mix the fruits with only white sugar, grated lemon zest and a pinch of salt; we skip the spices and thickeners that blunt delicate floral flavors and aromas. The crust that encases the filling is especially high in butter, but it comes together with remarkable ease in a food processor and handles beautifully. After rolling the dough into a round, we dust the surface with a light layer of sugar, then invert the dough sugared side down onto the baking sheet. The sugar coating helps the pastry bake up with a shattering crispness that, along with its rich, buttery flavor, perfectly complements the succulent fruits. We especially like raspberries in this tart, but if you prefer, feel free to substitute blackberries or blueberries. And if you wish to change up the citrus, try orange zest in place of the lemon zest. Serve warm or at room temperature. Ice cream, gelato or lightly sweetened whipped cream are perfect embellishments.
8
Servings
Don’t allow the butter to soften before use. Keep the cubes in the refrigerator until the moment you add them to the food processor. When rolling out the dough, if at any point it becomes soft, don’t hesitate to put it on a parchment-lined baking sheet and into the refrigerator to cool down and firm up. Lastly, don’t assemble the filling until the dough is rolled and ready because the sugar will begin to draw out the fruits’ juices as soon as they’re combined.
2 hours
40 minutes active, plus cooling
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130
grams (1 cup) all-purpose flour, plus more for dusting
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5
tablespoons white sugar, divided
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½
teaspoon table salt, plus a pinch
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141
grams (10 tablespoons) cold salted butter, cut in ½-inch cubes
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3½
tablespoons ice water
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2
teaspoons grated lemon zest
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1
pound (3 medium) ripe but firm peaches or nectarines, halved, pitted and cut into ¼-inch wedges
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6
ounce container raspberries (1¼ cups)
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01In a food processor, combine the flour, 1 tablespoon of the sugar and ½ teaspoon of the salt. Pulse 3 or 4 times to combine. Scatter about 42 grams (3 tablespoons) butter over the flour mixture and process until the butter is well incorporated, 15 to 20 seconds.
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02Process the mixture until the pieces of butter are well incorporated into the dry ingredients and the mixture resembles finely ground almonds, 15 to 20 seconds.
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03Scatter in the remaining butter and pulse until it is broken down to pieces about the size of peas, 10 to 12 pulses.
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04Pulse the mixture in the food processor until the largest bits of butter are about the size of peas and the mixture resembles damp, pebbly sand, 10 to 12 pulses.
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05Drizzle the ice water evenly over the mixture. The cold water keeps the butter from melting and fully incorporating into the dough. This ensures a flaky crust.
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06Pulse in the food processor until the mixture is evenly moistened and forms clumps, 12 to 15 pulses. If pinched with the fingertips, a bit of the dough should hold together.
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07Turn the dough out onto the counter. Gather and press it firmly into a disk about 5 inches in diameter. Wrap tightly in plastic, smoothing out any rough edges and forming the disk into a neat round so it will be easier to roll into an even circle. Refrigerate for at least 1 hour or up to 2 days.
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08When you are ready to bake, heat the oven to 450°F with a rack in the lowest position. Line a rimmed baking sheet with kitchen parchment.
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09If the dough is too firm to roll out, let it stand at room temperature for 5 to 10 minutes until malleable. Lightly flour the counter, unwrap the dough and set it on the floured surface. Dust the dough with flour and, using a rolling pin, roll it into an 11-inch circle of even thickness, lightly dusting with flour as needed to prevent sticking. Sprinkle 1 tablespoon of the remaining sugar on the dough and, using your hands, spread the sugar into an even layer all the way to the edges. Continue to roll the dough, pressing the sugar into the dough, until the circle is 12 inches in diameter.
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10Flip the dough, sugared side down, onto the center of the prepared baking sheet; it’s fine if the edges of the circle slightly climb up the sides of the baking sheet. If the dough is very soft at this point, lay a sheet of plastic wrap against the surface and refrigerate for a few minutes to firm it up, or for up to 24 hours. (If refrigerated until very cold and stiff, let stand at room temperature until the dough is pliable but still cool.)
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11In a large bowl, combine the remaining 3 tablespoons sugar, remaining pinch of salt and lemon zest. Using your fingers, rub the zest into the sugar until the sugar is evenly moistened. Add the peaches and berries, then toss to combine.
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12Mound the fruit mixture in the center of the dough, keeping 1½ to 2 inches around the edge uncovered. Working in one direction around the circumference of the dough, fold the edge toward the center and up onto the filling, pleating it at intervals as you go. Gently press the pleats so they remain in place. Refrigerate, uncovered, for 10 to 15 minutes (no longer or the fruit may begin to release too much juice).
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13Bake until the crust is deep golden brown, 25 to 30 minutes, rotating the baking sheet about halfway through. Let the crostata cool on the baking sheet on a wire rack for about 15 minutes.
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14Slide a wide metal spatula under the crostata to loosen it from the parchment and transfer it to a platter. Serve warm or at room temperature.
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15Three-Berry Crostata: Follow the recipe to make, roll and refrigerate the dough. In a large bowl, combine the remaining 3 tablespoons sugar, remaining pinch of salt and lemon zest. Using your fingers, rub the zest into the sugar until the sugar is evenly moistened. Add a 6-ounce container (1¼ cups) each of blackberries, raspberries and blueberries; toss to combine. Continue with the recipe to fill and bake the crostata.