Cast-Iron Peach Crostata
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
Author: The Chef
Recipe type: Main dish
- 1-1/2 cups all-purpose flour
- 2 tablespoons plus ¾ cup packed brown sugar, divided
- 1-1/4 teaspoons salt, divided
- ½ 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
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg, beaten
- 2 tablespoons sliced almonds
- 1 tablespoon coarse sugar
- ⅓ cup water
- 1 cup fresh raspberries, optional
- 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.