Peach Crostata with Spiced Mascarpone

Mike Isabella

Kapnos, Graffiato, and G Sandwich, Washington, D.C.

Adapted from Mike Isbaella's first cookbook, Crazy Good Italian, this delicious crostata can be made with any stone fruit, such as peaches, nectarines, or plums. The spices for the fruit and mascarpone offer a hint of autumn, making this dessert the perfect summer sendoff.


  • 1 1/2 cups plus 2 tablespoons all-purpose flour

  • 1/2 cup (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes
Pinch kosher salt
2 tablespoons cold water

  • 2 teaspoons black peppercorns
1 teaspoon ground allspice

  • 1 teaspoon dried juniper berries

  • 4 cups peeled and sliced peaches
1/2 cup sugar

  • 1 egg, beaten

  • 1 tablespoon raw sugar

  • 1 cup mascarpone, room temperature
2 tablespoons powdered sugar

  • 1 cup heavy cream


To make the dough, add 1 1/2 cups flour, the butter, and the salt to a food processor. Blend for about 15 to 20 seconds, or until a coarse crumble forms. With the food processor running, add the water one tablespoon at a time. The ingredients will start to pull away from the sides of the processor and a ball of dough will begin to form. This will take approximately 30 seconds to 1 minute. Remove the dough and form it into a ball. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Place the peppercorns, allspice, and juniper berries in a dry sauté pan over medium heat. Toast for 5 minutes, shaking the pan often to prevent burning. Transfer to a spice grinder and grind into a powder. Set aside.

In a large mixing bowl, combine the peaches, remaining flour, and sugar; toss to coat evenly. Add 1 teaspoon of the spice powder and toss to combine.

 On a lightly floured surface, roll out the pie dough to an 11-inch circle that is about 1/8-inch to 1/4-inch thick. Transfer to the parchment-lined baking sheet. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border around the outside. Gently fold the edges of the dough just up over the edge of the fruit, pleating it as you go around. Brush the crust with egg and dust with raw sugar. Bake until the crust is golden brown and the fruit is tender, about 30 minutes.

Meanwhile, combine the mascarpone, powdered sugar, and remaining spice mixture in the bowl of a stand mixer fitted with a wire whisk. Whip on medium speed for 1 minute. Reduce the speed to low and slowly add the heavy cream. When all the cream has been added, increase to medium speed and whip until stiff peaks form. Refrigerate until ready to serve.

Remove the crostata from oven and let cool for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature, topped with dollops of spiced mascarpone.


6 to 8 servings