Peach Mascarpone Crostatas Recipes

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.

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.

PEACH-MASCARPONE CREAM PIE

Steps:

• Chill uncooked pie crust (in pie pan) in the freezer for 15 minutes.
• Combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside.
• Combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water.
• Whisk the yolks until they are thick and lemon-colored (about 7-8 minutes).
• Remove from heat and whisk in the cream and vanilla.
• Set aside for 10 minutes to cool.
• Preaheat oven to 375°.
• Put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer.
• Blend in the remaining custard, 1/2 cup at a time, until all the custard is added.
• Transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon.
• Slowly pour the mascarpone custard over the peaches.
• Using a fork, move the peaches around slightly so that the custard flows under and around them.
• Place the pie on the center oven rack and bake for 10 minutes.
• Lower the oven temp to 350° and continue baking for about 35 minutes or until the custard is set and the top is golden brown, though perhaps not uniformly so.
• Rotate the pie 180 degrees about 15 minutes before it is finished baking.
• To check for doneness, give the pie a little nudge; the filling shouldn't seem soupy at the center.
• Transfer the pie to a wire rack and let cool.
• Serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.

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.

PEACH-MASCARPONE CROSTATAS

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.