The peach and raspberry crostata can be served slightly warm or at room temperature (with vanilla ice cream, if desired).For this recipe, I used ground almonds because they add a flavorful crunch and complement the peaches. This keeps the crust from becoming soggy. Brush the still warm fruit with the preserves/jam. When making a crostata, it’s a good idea to layer something (even plain flour) on the dough to help absorb some of the juice from the filling. Lift the parchment paper and place on a rack to cool. Bake the crostata for about 30-40 minutes, or, until the crust is golden brown and the fruit filling is set.Dot the filling with the diced butter (this is optional). Brush the folded dough boarder with the milk and sprinkle with the turbinado sugar. Fold in the edges of the dough about an inch over the fruit filling to create a rustic border. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border around the outer edge.Lift the disc from the work surface by rolling it around the rolling pin and then unroll it onto the prepared baking sheet. Alternatively, you can lightly flour a work surface and roll the dough out. Place the dough between two pieces of parchment paper and roll it out to a 13” disc.Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator and allow it to soften slightly at room temperature about 15 minutes (this step will make the rolling easier). Let the mixture stand for 20 minutes or until the peach juices are released, stirring every now and then. In a medium bowl, blend the brown sugar, flour, lemon zest, vanilla extract and nutmeg. Peach Crostata Iain Bagwell Crostatas are an easy, quick-to-prepare way to use up seasonal fruit.This one stars fresh peaches, tossed with dark brown sugar, vanilla extract, and a pinch of salt.Wrap it well in plastic wrap and chill for an hour. Gather it into a bowl and then pat it down to form a disk. Lightly flour a surface and turn the dough out on it. Add the ice-cold water and pulse until the dough forms moist clumps and barely comes together. Add the cold butter and pulse until small pea-size pieces of dough are formed, making sure to not overwork the butter. Combine the first three ingredients in the bowl of a food processor and blend. In a food processor, combine all-purpose flour, polenta (corn meal), granulated sugar, orange zest and kosher salt.The Rustic Fresh Fruit crostata is ready for the oven! The filling for the Crostata is set on the crust A fruit dessert can’t get easier than that! Ingredients for the rustic peach and raspberry crostata filling If the fruit is ripe and sweet, they really don’t need much before they are mounded in a simple crust and baked until golden brown.
Peach crostata free#
Unlike a tart, that bakes in a tart pan, a crostata (or its French counterpart – a galette) is free form with the dough just folded over and around a simple fruit filling.įor a summer fruit crostata, I usually mix a couple of stone fruits like peaches and plums with a few berries, raspberries or blackberries for color and for tartness. If the idea of making a fruit pie is too stressful or time consuming, this rustic peach and raspberry crostata is the answer, as it is an almost effortless dessert to put together. With Labor Day weekend coming up I thought a fruit dessert was in order, if only to hold on to summer for just a little longer. It is hard to resist them especially because we might not find them next time we shop.
Fold dough up over the edge of the peaches and pat down.Pour remaining liquid over the top of the peaches.
Arrange peach slices over the top of the cream cheese mixture. Spread cream cheese mixture over the top, leaving at least a 1-inch margin from the edge.Knead dough 1 or 2 times for dough to come together. Plums, apricots or cherries can be used in place of the peaches. Turn dough out onto a floured surface. Fresh juicy peaches in a tender pastry shell are a classic Italian summer dessert.Add the sliced peaches and toss gently together. Arrange fruit in center of pie crust - leaving about 1 1/2 - 2' of crust at edge to fold over. For the peach filling: In a large bowl, whisk together the sugar, all-purpose flour, cinnamon, nutmeg, and salt. In a medium bowl, stir together flours, sugar, salt, and cinnamon. Stir together sliced plums and peach with sugar, cinnamon, lemon juice, lemon zest and flour.Line a baking sheet with parchment paper or a baking mat. In a small bowl, stir together cream cheese, sugar, and vanilla extract.In a medium bowl, gently stir together peach slices, sugar, cinnamon, and ginger.
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