Summer Peach and Rhubarb Crostata

  • Yield : 4 individual crostatas
  • Cook Time : 25m
  • Ready In : 5m
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  • 4 cups small-diced peaches (about 6 peaches)
  • 2 cups thinly sliced peeled rhubarb (about 2 small stalks)
  • 1 tablespoon lime juice
  • 1 tablespoon triple sec
  • 1 vanilla bean, split and scraped
  • 1/3 cup plus 1 tablespoon sugar
  • 1 sheet frozen puff pastry, thawed just enough to handle without cracking
  • All-purpose flour, for dusting
  • 1 cup creme fraiche
  • 1 tablespoon agave
  • Zest and juice of 1/2 lime
  • Fresh mint sprigs, for garnish


Step 1

For the crostatas: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.

Step 2

In a medium mixing bowl, combine the peaches, rhubarb, lime juice, triple sec, vanilla and 1/3 cup of the sugar.

Step 3

Unfold the puff pastry dough onto a floured work surface. Using a floured rolling pin, roll out to a thickness of 1/8 inch. Using a round cutter or a 6-inch circular template, cut 4 circles into the dough and transfer to the prepared baking sheet. Fold 1/2 inch of the dough over itself all around the edge of each circle, crimping it with your fingers to create a thin border. Using a fork, pierce the pastry dough all over.

Step 4

Using a slotted spoon to leave excess liquid behind, spoon some of the fruit mixture into the center of each circle. Using a pastry brush, brush each pastry edge with some of the remaining fruit liquid and sprinkle with the remaining 1 tablespoon sugar. Bake until the edges are golden brown and the centers are bubbling, 25 to 30 minutes.

Step 5

While the crostatas are baking, reduce the remaining fruit liquid in a small pot to a syrupy consistency, about 5 minutes.

Step 6

For the creme fraiche: In a small bowl, whisk together the creme fraiche, agave and lime zest and juice until soft peaks form.

Step 7

Remove the crostatas from the oven and spoon the fruit syrup over the top as a glaze. Allow to cool slightly before serving with a dollop of the creme fraiche and a sprig of mint.

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