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.

PEACH CROSTATA RECIPE



Peach Crostata Recipe image

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

2 tablespoons granulated sugar
2 teaspoons flour (all-purpose)
⅛ teaspoon cinnamon (or to taste)
pinch nutmeg
pinch salt
3 peaches (medium, sliced thinly, with or without skin)
1½ cups all-purpose flour (215 grams)
2 tablespoons granulated sugar
½ teaspoon lemon zest
½ teaspoon salt
⅓ cup butter (frozen)
⅓ cup ice cold water
1 egg yolk
1 egg
1 tablespoon water
1 tablespoon Turbinado or coarse sugar for sprinkling on egg wash (for sprinkling on egg wash)
blueberries (fresh, a handful)
½ teaspoon almond flour
Basil or mint leaves ( for garnish)

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

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.

EASY PEACH CROSTATA



Easy Peach Crostata image

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

1 lb peach, peeled and thinly sliced
3 tablespoons brown sugar
1 tablespoon cornstarch
1/8 teaspoon ground ginger
1 pinch salt
1 refrigerated pie crust

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

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Total Time 2 hrs 25 mins
Servings 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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