Best 2 Cast Iron Peach Crostata Recipes

Indulge in the delectable delight of a Cast Iron Peach Crostata, a rustic Italian pastry that captures the essence of summer's sweet bounty. This tantalizing treat features a flaky, buttery crust that encases a luscious filling of juicy peaches, complemented by the subtle warmth of cinnamon and nutmeg. Baked in a cast iron skillet, this crostata embodies a delightful marriage of textures and flavors, offering a crispy crust, tender filling, and a hint of caramelized edges. But that's not all; this article also presents a heavenly array of additional recipes, each promising a unique culinary experience. From the classic Southern Peach Cobbler, bursting with plump peaches and a golden biscuit crust, to the Peach and Blueberry Galette, showcasing a vibrant medley of fruits enveloped in a flaky crust, these recipes celebrate the versatility and allure of peaches. Dive into the world of peachy goodness and discover your new favorite dessert!

Here are our top 2 tried and tested recipes!

CAST-IRON PEACH CROSTATA

Cast-Iron Peach Crostata image

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

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 16

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

Steps:

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., 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 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. , 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 : Calories 322 calories, Fat 13g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 381mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.

FRESH PEACH CROSTATA

Fresh Peach Crostata image

Provided by Food Network

Categories dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

Prepared pastry dough (uncooked), enough for a 9-inch pie pan
4 large peaches, thinly sliced
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon butter
1 whole egg, beaten
Ice cream, for serving

Steps:

Preheat oven to 375 degrees F.
Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.

Tips:

Use ripe peaches: The riper the peaches, the sweeter and more flavorful the crostata will be.
Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together.
Chill the dough before rolling it out: This will make it easier to work with and prevent it from shrinking in the oven.
Use a sharp knife to slice the peaches: This will help prevent them from tearing.
Don't overfill the crostata: Leave some room for the peaches to expand as they bake.
Brush the crostata with milk before baking: This will help it brown evenly.
Serve the crostata warm or at room temperature: It's best enjoyed fresh out of the oven, but it can also be served at room temperature.

Conclusion:

This cast iron peach crostata is a delicious and easy-to-make dessert that's perfect for summer. It's made with a flaky pie crust, fresh peaches, and a sweet glaze. The crostata can be served warm or at room temperature, and it's sure to be a hit with everyone who tries it.