PEACH CROSTATA RECIPE
This Peach Crostata recipe is such an easy Italian dessert to make. Serve this baked fruit tart as is or top it with sweet ricotta for a light summer dessert!
Provided by Maria Vannelli RD
Categories Dessert
Time 1h15m
Number Of Ingredients 19
Steps:
- Preheat the oven to 375℉ (190°C). Position rack to bottom third.
Nutrition Facts : ServingSize 1 serving, Calories 217 kcal, Carbohydrate 30 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 222 mg, Fiber 2 g, Sugar 11 g
FRESH PEACH CROSTATA
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.
CAST-IRON PEACH CROSTATA
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
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.
PEACH-MASCARPONE CROSTATAS
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.
Provided by Dancer
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 403.9, Fat 22.1, SaturatedFat 5.5, Sodium 351.1, Carbohydrate 47.1, Fiber 3.7, Sugar 15.2, Protein 5.5
PEACH AND BLUEBERRY MINI CROSTATAS
These taste so good!! The peaches are so pleasant and sweet, and the blueberries add a perfect amount of tartness. I had some peaches that needed to be used, so I tried a new recipe. This recipe includes pastry instructions, but you could buy and use store-bought refrigerated pie crust. If you have a crostata that leaks out juices during the baking process, do not fear! They'll still come out tasting great and looking beautiful. The leaking crostata and it's immediate neighbors will just have a little gooey goodness on the bottoms. (I had one that leaked out and gooeyed up 4 others - but they still came off the foil fine and taste very good! The recipe itself is a combination of several different recipes. The pastry is a slight modification from one on foodnetwork.com; the filling is a mix and match of about 3 different sites/recipes.
Provided by Traci Coleman @TraciB70
Categories Pies
Number Of Ingredients 15
Steps:
- Make pastry. Combine flour, sugar and salt in large bowl. Add butter, using pastry tool or hands to combine butter into the dry ingredients until it resembles course crumbles. Make a well and add egg yolk and 2 Tbsp of ice water. Combine with hands to bind the dough. The dough should hold together, but you don't want it to be wet or sticky. Continue to add ice water by the tablespoons until the dough holds together. Form into a disk. Wrap with saran wrap and refrigerated for at least 30 minutes.
- Prepare filling. Combine peaches, blueberries, orange zest, orange juice, and flour in large bowl. Refrigerate until dough is ready.
- When ready, remove dough. Cut into 8 same size pieces. Dust counter or mat with flour and roll each piece of dough out into a rough circle shape (probably about 6"). Egg wash the entire surface of the dough circle. Place 1/8 of your peach mixture into the center of the dough and fold up edges so that there is just a small opening on top.
- Place completed crostatas onto a foil-lined cookie sheet and chill for about 1 hour. When ready, remove from fridge and brush with egg wash and then sprinkle with sugar. Bake at 400 degrees for about 20-25 minutes or until dough has puffed slighted and turned golden brown. Allow to cool for 10 minutes on baking sheet before removing. Serve warm or at room temperature.
EASY PEACH CROSTATA
Make and share this Easy Peach Crostata recipe from Food.com.
Provided by bsmith1
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Unroll piecrust on cookie sheet.
- In large bowl, toss peaches, brown sugar, cornstarch, ground ginger, and a pinch of salt. Arrange this mixture on crust, leaving a 2 inch border. Fold border over filling.
- Bake 25-30 minutes or until crust is golden.
Nutrition Facts : Calories 286.9, Fat 11.3, SaturatedFat 3.6, Sodium 221.7, Carbohydrate 44.5, Fiber 3, Sugar 21.2, Protein 3.6
More about "individual peach crostatas recipes"
PEACH CROSTATA RECIPE - MELISSA RUBEL JACOBSON | FOOD
From foodandwine.com
5/5 (4)Total Time 2 hrs 25 minsServings 8
- In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and 1/2 teaspoon of salt until blended. Add the butter and pulse until it is the size of peas. Add the water and pulse until the dough is evenly moistened. Transfer the dough to a lightly floured work surface and pat it into a disk. Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 425°. In a medium bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt and the remaining 2 tablespoons of flour.
- On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet. Mound the peaches with their juices in the center of the dough, leaving a 2-inch border all around. Fold the edge of the dough up and over the peaches. Refrigerate the tart until chilled, about 30 minutes.
- Brush the dough with the cream and sprinkle with the turbinado sugar. Bake for about 50 minutes, until the crust is golden and the peaches are bubbling. Let cool for 15 minutes before serving.
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