Fresh Peach Crostata Recipes

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PEACH CROSTATA



Peach Crostata image

Fresh peach slices are tossed in delicious flavors like brown sugar, cinnamon, and rum, then placed into a simple tart dough, and baked into a rustic Peach Crostata. It's a simple and delicious dessert!

Provided by Joanne Ozug

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 standard pie crust
2 lbs fresh peaches
1/4 cup brown sugar
1/4 tsp ground cinnamon
2 tbsp spiced rum
1 tsp vanilla extract
1 tbsp lemon juice
2 tbsp flour
1 tbsp heavy cream
2 tbsp turbinado sugar
vanilla ice cream (for serving (highly recommended))

Steps:

  • Preheat the oven to 400 degrees F.
  • Roll the pie crust out into a big circle, about 12 inches in diameter. Don't worry if it's not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
  • Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
  • Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
  • Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
  • Distribute the peaches as necessary to form into a relatively flat layer (it's okay to have the peaches piled up on top of each other).
  • Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
  • Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
  • Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!

Nutrition Facts : Calories 203 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 89 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

FRESH PEACH CROSTATA



Fresh Peach Crostata image

No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.

Provided by Kim Barnouin

Categories     HarperCollins     HarperCollins     Summer     Dessert     Peach     Tart     Vegan

Yield Makes 1 (9-inch) crostata

Number Of Ingredients 8

3 medium (or 2 large) ripe peaches
3 tablespoons plus 5 tablespoons sugar
1/4 cup all-purpose flour, plus more for dusting
3 tablespoons Earth Balance, at room temperature
1/4 teaspoon nutmeg
1 teaspoon almond extract
1/2 recipe Flaky Pastry Dough
2 tablespoons sliced almonds (optional)

Steps:

  • Preheat the oven to 325°F. Bring a small pot of water to a boil over high heat. Using a small, sharp knife, cut a small "x" into the skin at the bottom of each peach. Place the peaches in boiling water for 20 seconds. Pour into a colander and rinse under cool running water. Starting at the "x," peel the skin from the peaches and discard. Slice the peaches and place in a small bowl, sprinkling with the 3 tablespoons sugar and set aside.
  • In a medium bowl, combine the remaining 5 tablespoons sugar with the flour, Earth Balance, nutmeg, and almond extract. Using your fingers, rub the mixture together until incorporated and set aside.
  • Dust a clean work surface with flour. Roll the pastry dough out into a circle about 13 inches across, trimming the edges so they are even. Transfer the dough to a sheet of parchment paper. Spread two-thirds of the sugar-flour mixture on the bottom of the crust, leaving a 2-inch border around the edge. Place two-thirds of the peaches over the flour mixture. Sprinkle the remaining flour mixture over the peaches. Add the remaining peaches on top. Fold the outer edge of the pastry dough in over the crostata to create a crust, pinching excess dough to secure.
  • Leaving the crostata on the parchment paper, transfer to a baking sheet. Sprinkle the sliced almonds on top and bake until the crust is golden brown and the filling is bubbly, about 50 minutes. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Serve hot, warm, or at room temperature.

INDIVIDUAL PEACH CROSTATAS



Individual Peach Crostatas image

Provided by Scott Conant

Categories     dessert

Time 2h

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups (7.5 ounces) all-purpose flour
1 tablespoon cornmeal
1/4 cup sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
Zest of 1 lemon
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
6 tablespoons heavy cream
1 tablespoon Marsala
2 tablespoons grated Pecorino Romano (optional)
8 medium ripe but firm yellow peaches, cut into 8 wedges each
1/2 cup sugar
3 tablespoons unsalted butter, melted
1 tablespoon cornstarch
2 tablespoons grated Pecorino Romano (optional)

Steps:

  • For the pastry: In a large bowl or in the bowl of a food processor, combine the flour, cornmeal, sugar, salt, baking soda, baking powder, and lemon zest. Cut the butter into the dry ingredients until the mixture is crumbly by either pulsing it in the processor or using a pastry blender, a couple of knives, or your fingertips. If using a food processor, be sure not to overmix, which will cause the butter to soften too much. Add the heavy cream, Marsala, and the cheese, if you're using it. Pulse briefly just until moist clumps form or stir with a fork until just combined. Divide the dough into 4 pieces, shape them into discs, wrap well in plastic wrap, and refrigerate for at least 1 hour and up to a day.
  • For the filling: Combine the peaches, sugar, butter, and cornstarch in a large bowl; set aside.
  • To bake the crostatas: Heat the oven to 375 degrees F. Line two baking sheets with parchment paper and flour a work surface well. Shape the tarts by rolling each dough disc into a circle 7 inches across and between 1/8 and 1/4 inch thick (they don't have to be perfectly round).
  • Top the dough rounds with the peaches, leaving a 1-inch border of dough empty. If using the pecorino, sprinkle about 1/2 tablespoon over each crostata. Fold the edges of the rounds up and over the peaches, pleating loosely. Carefully transfer the tarts to the parchment-lined baking sheets. Bake the crostatas until the dough turns a deep golden brown, 25 to 30 minutes. Cool slightly and serve with additional grated pecorino, if you like.

FRESH PEACH CROSTATA



Fresh Peach Crostata image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 7

Prepared pastry dough (uncooked), enough for a 9-inch pie pan
4 large peaches, thinly sliced
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon butter
1 whole egg, beaten
Ice cream, for serving

Steps:

  • Preheat oven to 375 degrees F.
  • Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
  • In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
  • Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.

PEACH CROSTATA



Peach Crostata image

This is easy to make (no-roll crust) and really lets the fresh peach flavor shine through. From Arthur Schwartz's "Soup Suppers".

Provided by Elisabetta47

Categories     Tarts

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
8 tablespoons butter (1 stick)
6 medium peaches, peeled and halved
cinnamon (optional)
1 cup sour cream or 1 cup yogurt
2 eggs

Steps:

  • Preheat oven to 400°.
  • In a mixing bowl, stir together flour, 1/4 C of the sugar, and salt.
  • Cut in butter, using the tips of your fingers, to a coarse meal texture.
  • Press mixture evenly into bottom and up sides of deep 9-10-inch pie plate.
  • Make top neat.
  • Arrange peaches over the crust and sprinkle with remaining 3/4 C of sugar.
  • Dust with cinnamon if desired.
  • Bake for 15 minutes.
  • Meanwhile, in a small bowl, whisk together cream (or other) and eggs until well blended.
  • After 15 minutes, remove crostata and pour egg and cream mixture over it.
  • Return to oven for another 30 minutes until well set.
  • Serve warm (not hot) or at room temperature.
  • Crostata is best if never refrigerated.
  • Make be baked several hours ahead.
  • Can be kept at room temperature for up to 24 hours.
  • Nectarines may be substituted for the peaches.

Nutrition Facts : Calories 616, Fat 32.3, SaturatedFat 19.5, Cholesterol 165.6, Sodium 342.1, Carbohydrate 75.7, Fiber 2.6, Sugar 41.8, Protein 8.3

CAST-IRON PEACH CROSTATA



Cast-Iron Peach Crostata image

While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
2 tablespoons plus 3/4 cup packed brown sugar, divided
1-1/4 teaspoons salt, divided
1/2 cup cold unsalted butter, cubed
2 tablespoons shortening
3 to 5 tablespoons ice water
8 cups sliced peaches (about 7-8 medium)
1 tablespoon lemon juice
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, beaten
2 tablespoons sliced almonds
1 tablespoon coarse sugar
1/3 cup water
1 cup fresh raspberries, optional

Steps:

  • Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight., Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes. , In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.

Nutrition Facts : Calories 322 calories, Fat 13g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 381mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.

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Top Asked Questions

How do you bake a peach crostata?
Fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream. Sprinkle turbinado sugar all over the heavy cream brushed pie crust. Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling.
What is the best filling for a peach crostata?
Sweet fresh peaches and plump juicy blueberries are the perfect fillings for this little crostata. Made with a sweet pastry dough my blueberry peach crostata is a delicious treat any time of the day.
How do you make a peach pie crust?
Set the uncooked pie dough onto the baking sheet. In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
Can I substitute nectarines for Peaches in a crostata?
If reheating, place the crostata on a baking sheet, cover it lightly in foil, and reheat in a preheated 325-degree oven for 10-15 minutes. Can nectarines be substituted for the peaches in this recipe? Sure. No problem. Just swap them out and continue with the recipe as written. Should the peaches be skinned before making this recipe?

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