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Chris Kimball’s Fresh Peach and Raspberry Crostata
This rustic free-form tart is a delicious way to showcase sweet, summery peaches (or nectarines) and ripe berries. We take a 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 flavors and aromas. The crust is especially high in butter, but it comes together with ease and handles beautifully. Dusting the dough with sugar helps the pastry bake up with a shattering crispness that, along with its rich, buttery flavor, complements the fruits. We especially like raspberries, but if you prefer, substitute blackberries or blueberries. Also try orange zest in place of the lemon. Serve warm or at room temperature. Ice cream, gelato or lightly sweetened whipped cream are perfect embellishments.
8
Servings
Tip
Don’t allow the butter to soften. Keep the cubes in the refrigerator until you add them to the food processor. When rolling out the dough, if at any point it becomes soft, put it on a parchment-lined baking sheet and refrigerate to cool and firm. Lastly, don’t assemble the filling until the dough is rolled and ready because the sugar will draw out the fruits’ juices.
2 hours
40 minutes active, plus cooling
Ingredients
-
130
grams (1 cup) all-purpose flour, plus more for dusting
-
5
tablespoons white sugar, divided
Directions
-
01In a food processor, combine the flour, 1 tablespoon sugar and ½ teaspoon salt. Pulse 3 or 4 times. Scatter 42 grams (3 tablespoons) butter over the flour mixture and process until well incorporated, 15 to 20 seconds. Scatter in the remaining butter and pulse until the mixture resembles coarse sand with tiny, pebbly bits. Transfer to a large bowl.
Reviews
August 1, 2026
Perfect summer dessert
This simple, elegant dessert has become a family favorite. It is the best way to enjoy summer peaches that I have found so far. The flavors are incredible, the technique simple.
February 11, 2023
I made this so many times
It is so simple to make and easy. Sometimes I put crème fraiche as a base then berries on top of it with sugar. Everyone who is ever tried it always tells me how good the crust tastes. I do not put 2 tablespoon of sugar in the dough but just 1. Its plenty sweet.
January 14, 2023
Always a hit!
Everyone is always impressed by a crostata. The crust is fabulous and the filling is versatile. I've done it with all sorts of combinations. Pears instead of peaches (leave out raspberries) was fantastic in the winter.
August 8, 2022
All Berry Version
The berry version is 1 raspberry, 1 blueberry and 1 blackberry container. Unfortunately blackberries were not available so I doubled down on the blueberries. This did create more juice so it was a bit of a hot mess. Suggestion is to prepare the berries in a separate bowl with the sugar and let them rest and release some juice before baking, I used zest of two lemons so that was about right. Definitely let the chill for 30 minutes or more once shaped, had a quite a bit of leakage and butter release in my case.
July 18, 2022
Delicious
The recipe was easy and the finished crostata had just the right amount of sweetness. I added blueberries to the peaches and raspberries, which gave it an extra kick. I am not a great baker but will definitely make it again.
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