Peach Crostata Recipe Card

PEACH CROSTATA RECIPE

Steps:

• Preheat the oven to 375℉ (190°C). Position rack to bottom third.

GRILLED PEACH AND CARAMEL CROSTATA

Steps:

• For the crostata: Preheat the oven to 375 degrees F. Place the pie crust on a parchment-lined baking sheet.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.
• Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices.
• Bake the crostata until golden, 20 to 25 minutes.
• For the thyme whipped cream: Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme.
• Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream.

FRESH PEACH CROSTATA

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.

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.

INDIVIDUAL PEACH CROSTATAS

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.

PEACH CROSTATA RECIPE

Steps:

• Grease a 9 inch round tart tin with a removable bottom and set aside.
• Combine the sliced almonds and sugar in a food processor and pulse together until very fine.
• Sift together the flour, the baking powder and salt in a medium sized bowl.
• Add the sifted flour mixture and the butter to the nut and sugar mixture in the food processor.
• Pulse together until you get a very crumbly mixture.
• Add the egg, egg yolk and pulse until large clumps form.
• Transfer the pastry dough onto a work surface and knead just until you have one uniform ball of dough.
• Measure out approximately 1/3 of the dough, cover with cling wrap and chill until ready to use for the cutouts.
• Roll out the remaining dough between 2 sheets of parchment paper.
• Line the prepared baking tin with the pastry dough, while pressing together any pieces of dough that come apart.
• Cover and chill while you make the half moon cut outs.
• Remove the 1/3 portion of crostata dough from the fridge.
• Roll out the pastry dough between 2 sheets of parchment paper, approximately 1/4 inch thick.
• Use a 2 inch cookie cutter to cut the dough into round shapes.
• Slice each round across the middle to form half moons and transfer to a parchment lined cookie sheet.
• Repeat this process by re-rolling the scraps of remaining dough.
• You should end up with approximately 32 half moon pieces.
• Chill the cookie dough slices while you slice the peaches.
• Wash the peaches and pat dry.
• Slice the peaches into 3/4 inch slices and set aside.
• Remove the chilled tart from the fridge.
• With an offset spatula or the back of a spoon, spread 1/2 cup of apricot jam over the pastry dough.
• Starting at the outer edges of the tart, place one row of sliced peaches (skin side up) in a circular pattern. Do not overlap.
• Place the chilled pastry dough cutouts in an upright position and overlapping, alongside the peach slices, also forming a circular pattern.
• Repeat 2 more times until you have approximately 1 inch round space remaining in the middle.
• Fill this space with thinly sliced peaches while overlapping the thin slices in a circular pattern and the centre is completely filled.
• Warm a tablespoon of apricot jam in the microwave and gently brush the jam over the peaches.
• Sprinkle the top with demerara sugar.
• Bake the crostata in a preheated oven at 350 degrees F, for about 35 minutes.
• Transfer to a wire rack and brush with another tablespoon of warm jam.
• Allow to cool, then dust with powdered sugar before slicing and serving.

CAST-IRON PEACH CROSTATA

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.