#Peach crostata plus

With an offset spatula or the back of a spoon, spread 1/2 cup of apricot jam over the pastry dough. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Assembling the Peach Crostata Remove the chilled tart from the fridge. Why not skip the fuss and make yourself a crostata All that fruity deliciousness is simply folded into a rustic tart thats practically impossible to mess up. Gently fold the border of the pastry over the fruit, pleating it to make an edge.īake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Pour into a bowl and rub it with your fingers until it starts to hold together. Add the butter and pulse until the mixture is crumbly. 1 pie crust (store bought, thawed OR follow the recipe for Tender Pie Crust and use half the dough). Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.Ĭombine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Transfer it to the baking sheet.Ĭut the peaches and plums in wedges and place them in a bowl with the blueberries.

Roll the pastry into an 11-inch circle on a lightly floured surface. Line a baking sheet with parchment paper. If you only need 1 disk of dough The other disk of dough can be frozen. Wrap the disks in plastic and refrigerate for at least 1 hour. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. With the motor running, add the ice water all at once through the feed tube. Pulse 12 to 15 times, or until the butter is the size of peas. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Serve in shallow bowls, topping with a scoop of vanilla ice cream and a drizzle of Oma’s Peach Syrup.Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Cool to lukewarm, then slice into wedges. Slide the crostata onto a cooling rack by lifting both sides of the parchment paper. Scatter the Streusel Topping over the entire crostata and bake in preheated oven for 35-40 minutes, or until pastry is golden brown and filling is bubbly. Arrange peaches over the crust and sprinkle with remaining 3/4 C of sugar. Press mixture evenly into bottom and up sides of deep 9-10-inch pie plate. Cut in butter, using the tips of your fingers, to a coarse meal texture. Using your fingers, rub the zest into the sugar until the sugar is evenly moistened. In a mixing bowl, stir together flour, 1/4 C of the sugar, and salt. In a large bowl, combine the remaining 3 tablespoons sugar, remaining pinch of salt and lemon zest. Working quickly, fold the edge of the dough up around the peaches in a sort of pleated fashion, leaving about 4-5 inches of exposed peaches in the center. Three-Berry Crostata: Follow the recipe to make, roll and refrigerate the dough. Using a slotted spoon, spoon the peach mixture into the center of the pastry. Make the Streusel Topping by combining all ingredients in work bowl of food processor fitted with steel blade and pulsing until the mixture is crumbly set aside. Pour the mixture into the bowl with the peaches and stir to blend well set aside. In a small saucepan over medium heat, cook the Homemade Peach Preserves just long enough to melt them. Toss the sliced peaches in a large bowl with the lemon zest set aside. Refrigerate while making the filling and topping. Roll the pastry around the rolling pin and unroll onto a parchment-paper-lined baking sheet. Sweet fresh peaches and plump juicy blueberries are the perfect fillings for this little crostata. Plums, apricots or cherries can be used in place of the peaches. Roll the pastry out on a lightly floured work surface into a 14-inch round. Fresh juicy peaches in a tender pastry shell are a classic Italian summer dessert. ½ cup Fredericksburg Farms Homemade Peach Preservesģ tablespoons unsalted butter, cut into small cubes

#Peach crostata plus

In place of the ice cream and peach syrup, top the strawberry crostata with sweetened whipped cream.Ħ smallish-to-medium peaches (about 1¼ pounds), peeled, pitted, and sliced 1 large egg yolk 2 tablespoons ice water, plus more if needed Filling: 4 large ripe peaches, pitted and sliced 1 pint fresh blueberries 1/2 lemon, juiced 2 tablespoons sugar 2 teaspoons all-purpose. Simply substitute 1 pint of sliced strawberries for the peaches, and substitute Old Fashioned Strawberry Preserves for the peach preserves. The best ones are the ones you pick yourself at our many local farms. Before the Fredericksburg peaches are ripe in June, you can make this crostata with fresh Hill Country strawberries.