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Peach and Raspberry Crostata

Peach and Raspberry Crostata
Recipe Tip
Source
The Sugar Solution Cookbook (2006) p. 358
Peach Perks
With their velvet skin and succulent flesh, peaches are popular summertime fare and are good sources of fiber.
Substitution
If you like a finer textured crust, whole grain pastry flour can be used.

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Go Italian! Although many crostata recipes use jam, this tart features fresh fruit. From Prevention Healthy Cooking.
Prep Time:40 min
Start to Finish:1 hr 55 min
makes:10 servings

Crust
1 1/2cups Gold Medal® whole wheat flour
1/4teaspoon salt
1/4cup vegetable shortening
2oz reduced-fat cream cheese
2teaspoons lemon juice
4to 5 tablespoons ice water
Topping
3tablespoons shredded bran cereal
1tablespoon whole grain pastry flour
1/4teaspoon ground cinnamon
6tablespoons sugar
1 3/4lb fresh peaches, peeled, pitted and sliced or 1 1/2 bags (14 oz each) Cascadian Farm® frozen organic sliced peaches
1cup fresh raspberries
1.To make crust: In large bowl, combine flour and salt. Cut in shortening and cream cheese until mixture resembles coarse crumbs. In cup, stir together lemon juice and 2 tablespoons of the water. Drizzle over crumb mixture and tossing with fork until moistened. Mix in remaining water, 1 tablespoon at a time, until texture resembles cottage cheese and it can be pressed into a firm ball.
2.Press dough into 6-inch disk. Wrap in plastic wrap; refrigerate at least 30 minutes before using.
3.Place a wide sheet of foil on large baking sheet; spray with cooking spray. Fold edges of foil up to 1/2 inch to form a rim. Roll dough between sheets of lightly floured waxed paper to a 13-inch circle. Place onto prepared baking sheet, cover with plastic wrap; refrigerate until ready to use.
4.To make topping: Heat oven to 400°F.
5.In food processor or blender, combine cereal, flour, cinnamon and 4 tablespoons of the sugar. Process until cereal is finely ground. Sprinkle cereal mixture over pastry, leaving a 2-inch border. Arrange peaches over cereal mixture. Fold pastry border over peaches. Sprinkle remaining 2 tablespoons sugar over peaches and the pastry edge.
6.Bake 45 to 50 minutes or until crust is golden brown and juices are bubbly. Cool in the pan on a rack. Sprinkle with raspberries just before serving.

Nutritional Information
1 Serving: Calories 200 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 14g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
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