CROSTATA PASTRY RECIPE - FOOD.COM
Italian crostatas are rustic free-form tarts that can't be ruined by poor pastry makers. If you tear the dough as you roll it, there's nothing to worry about. Just press the torn parts together and keep rolling. As long as you can get something that resembles a round onto a baking sheet, you're on your way to a fine crostata. This open-faced tart, spread with peaches or prune plums, apples, or roasted vegetables with a little parmesan, begins with a food-processor pastry dough that couldn't be more forgiving. After the filling goes onto the rough round, fold up the edges to encase the fruit and send it to the oven brushed with milk and sprinkled with sugar. If the finished confection looks asymmetrical, that's part of the charm. This pastry recipe can be topped with roasted vegetables and a little parmesan, which I have done, absolutely delicious! Use your imagination. This recipe courtesy of the Boston Globe Magazine.
Total Time 1 hours 30 minutes
Prep Time 50 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
- Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
- In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
- Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
- Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
- Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
- Set the oven at 400°F.
- Line a rimmed baking sheet with parchment paper.
- On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
- Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
- Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
- Bake for 15 minutes. Turn the oven down to 375°F.
- Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
- Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
- Preparation time includes 30 minutes refrigeration of dough.
Nutrition Facts : Calories 688.1, FatContent 25.6, SaturatedFatContent 15.2, CholesterolContent 114.6, SodiumContent 193, CarbohydrateContent 108.8, FiberContent 5, SugarContent 64.3, ProteinContent 9.9
PEACH CROSTATA | ALLRECIPES
Crostata is often made with a rich buttery pastry but it also works well with a low-fat base. It tastes best the same day when the pastry is crispy. Serve with whipped cream or vanilla ice cream.
Provided by nch
Categories Desserts Pies Fruit Pies Peach Pie Recipes
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 6 crostatas
Number Of Ingredients 16
Steps:
- Combine flour, whole wheat flour, yogurt, milk, oil, sugar, vanilla, baking powder, and salt in a bowl. Mix until dough holds together. Transfer to a lightly floured work surface and knead until a smooth dough forms. Add a little more milk, if mixture is too dry. Set aside.
- Bring a large pot of water to a boil. Make an "X" at the bottom of each peach and blanch in boiling water for 1 minute. Drain in a colander and immediately immerse in a bowl of ice water for several minutes to stop the cooking process. Drain.
- Remove the peach skins over a bowl to catch all the juice. Set bowl with juice aside. Remove stones and cut peaches into thick slices; place slices into a second bowl. Add brown sugar, flour, and cinnamon and gently toss so the peach slices do not break apart.
- Line a small baking sheet with parchment paper.
- Roll out the pastry dough into a 13x10-inch rectangle. Transfer onto the prepared baking sheet.
- Arrange peach slices like roof tiles in 2 long rows on the pastry, leaving about 1 inch free on all 4 sides. Drizzle the reserved juice from the bowl over the peaches. Fold up the sides of the dough over the peach filling and gently press with your fingertips to secure. Place the baking sheet in the freezer for 15 to 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove baking sheet from the freezer. Brush the sides of the crostata with melted butter and sprinkle with demarara sugar.
- Bake in the preheated oven until golden brown, 40 to 50 minutes.
Nutrition Facts : Calories 292.1 calories, CarbohydrateContent 44.8 g, CholesterolContent 14.3 mg, FatContent 10.6 g, FiberContent 2.4 g, ProteinContent 5.2 g, SaturatedFatContent 4.1 g, SodiumContent 127.8 mg, SugarContent 19.7 g
More about "peach crostata with puff pastry recipes"
FRESH PEACH CROSTATA RECIPE | EPICURIOUS
From epicurious.com
Reviews 4
- 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.
PEACH CROSTATA WITH HOMEMADE PUFF PASTRY RECIPE | WHAT'S ...
From whatscookinitalianstylecuisine.com
PEACH CROSTATA - PEACH TART - EASY PEACH DESSERT RECIPE
From fifteenspatulas.com
THE MOST DELICIOUS EASY PEACH PUFF PASTRY RECIPE
PUFF PASTRY PEACH RECIPES
SPIRITED ROSE PETAL PEACH CROSTATA JUST BAKE IT - GOOD ...
From goodgriefcook.com
PEACH CROSTATA - PEACH TART - EASY PEACH DESSERT RECIPE
From fifteenspatulas.com
PEACH CROSTATA RECIPE - ALL RECIPES UK
From allrecipes.co.uk
RASPBERRY & PEACH CROSTATA | A SIMPLE ITALIAN PASTRY
From dashofsanity.com
10 BEST PUFF PASTRY PEACH DESSERTS RECIPES | YUMMLY
From yummly.com
PUFF PASTRY PEACH GALETTE | BAKING LIKE A CHEF
From bakinglikeachef.com
PUFF PASTRY PEACH RECIPES
From share-recipes.net
PEACH TURNOVERS RECIPE - SO EASY WITH PUFF PASTRY ...
From cheneetoday.com
PEACH TART EASY - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
PEACH CROSTATA {PEACH GALETTE} - WILD WILD WHISK
From wildwildwhisk.com
RECIPE: PEACH AND RASPBERRY TART | KITCHN
From thekitchn.com
EASY PUFF PASTRY BLUEBERRY GALETTE - SIMPLY DELICIOUS
From simply-delicious-food.com