Name: Cast-Iron Peach Crostata
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cast-Iron Peach Crostata

1. 1-1/2 cups all-purpose flour -

2. 2 tablespoons plus 3/4 cup packed brown sugar, divided -

3. 1-1/4 teaspoons salt, divided -

4. 1/2 cup cold unsalted butter, cubed -

5. 2 tablespoons shortening -

6. 3 to 5 tablespoons ice water -

7. 8 cups sliced peaches (about 7-8 medium) -

8. 1 tablespoon lemon juice -

9. 3 tablespoons cornstarch -

10. 1/2 teaspoon ground cinnamon -

11. 1/4 teaspoon ground nutmeg -

12. 1 large egg, beaten -

13. 2 tablespoons sliced almonds -

14. 1 tablespoon coarse sugar -

15. 1/3 cup water -

16. 1 cup fresh raspberries, optional -

How to cook deliciously - Cast-Iron Peach Crostata

1. Stage

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. Cover and refrigerate 1 hour or overnight.

2. Stage

Combine peaches and lemon juice. Add remaining 3/4 cup brown sugar, cornstarch, spices and remaining 1/4 teaspoon salt; toss gently. Let stand 30 minutes.

3. Stage

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 crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes.

4. Stage

In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm, with crostata. If desired, top with fresh raspberries.