Berry and Peach Crostata

Recipe

Dessert
Berry and Peach Crostata

Primary Media

Baked crostata filled with raspberries, blueberries and peaches on parchment paper

User Rating

4.38 out of 5 stars
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8 ratings

Recipe Data

6
Servings
10min
Prep
45min
Total

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    Description

    Never mind impressing friends and family, you'll impress yourself with this rustic fruit-filled crostata. It's easier than pie. And no less delicious. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1Hy-Vee ready-to-bake 9-inch pie crust
    ¾ c.fresh or frozen raspberries
    ¾ c.fresh or frozen blueberries
    ¾ c.fresh or frozen sliced peaches
    2 tbsp.plus 1 tsp Hy-Vee sugar, divided
    water

    Directions

    1. Preheat oven to 400 degrees.
    2. On floured baking parchment, roll out pastry into 12-inch circle. Transfer parchment and pastry to baking sheet.
    3. Arrange fruit in center of pastry, leaving a 2- to 3-inch margin. Sprinkle fruit with 2 tablespoons sugar.
    4. Fold edges of pastry over fruit, pleating or crimping edges as desired. Brush crust lightly with water and sprinkle with remaining 1 teaspoon of sugar.
    5. Bake 35 to 40 minutes or until fruit is bubbly and crust is golden brown. Cool on a wire rack 10 minutes; remove crostata and parchment from baking sheet to cool until serving time. Cut into 6 slices.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 20mg
    • Sodium: 100mg
    • Total Carbohydrates: 26g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 10%
    0%
    Iron 6%
    0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Fall 2011.