Prep 30 mins
Cook 30 mins
These are a delicious way to serve individual free-form desserts. Their rustic form makes them especially appealing, and they are quite simple to prepare with prepared pie crust from your grocery's dairy case. When peach season comes to an end, prepare the crostatas with other seasonal fruits. The surprise mascarpone filling will delight your guests.
- 1 (15 ounce) packagerefrigerated pie crusts, dough at room temperature
- 3 large ripe peaches
- 1 teaspoon lemon juice
- 4 tablespoons sugar, divided
- 1 tablespoon flour
- 1⁄4 teaspoon ground cinnamon
- 4 ounces mascarpone cheese
- 1 egg white, beaten
- additional sugar
- Preheat oven to 375 degrees.
- Remove pie crusts from packaging and squeeze both crusts together.
- Roll into a 12-inch long, 3-inch wide, 1/2-inch high rectangle and cut into 6 2-inch pieces.
- Roll one piece into a ball, and then roll out into a 5-inch circle on parchment paper.
- Place on a parchment paper-lined baking sheet and continue with remaining pie crust dough.
- Set aside while you prepare the peaches.
- Peel the peaches, slice in half and remove the seeds.
- Place peach halves in a bowl, sprinkle with the lemon juice and stir gently.
- Sprinkle 2 tablespoons of the sugar, the flour and cinnamon over the peach halves and stir gently to coat all peaches with the dry ingredients.
- Set aside.
- Place the mascarpone cheese in a bowl and add the remaining 2 tablespoons of sugar.
- Spoon 1 heaping tablespoon of the sweetened mascarpone cheese into the hollow of one of the peach halves.
- Center the peach half filled-side down on one of the pastry circles.
- Brush the dough with the beaten egg white and crimp dough around the peach.
- Continue with remaining peaches.
- Brush the outside of all 6 crostatas with the remaining egg white and sprinkle the outside crusts with granulated sugar.
- Bake for 30 minutes.
- Serve immediately, or refrigerate and serve cold.