Best 2 Fresh Peach Crostata Recipes
Indulge in a culinary journey with our curated collection of fresh peach crostata recipes. These delectable pastries, hailing from Italy, showcase the vibrant flavors and aromas of summer peaches, enveloped in a flaky, golden crust. Our diverse selection caters to every palate, from classic and rustic crostatas to modern twists and variations. Embark on a baking adventure as you explore recipes that utilize different crusts, fillings, and toppings, each offering a unique symphony of flavors and textures. Whether you prefer a traditional all-butter crust, a tender almond crust, or a gluten-free option, we have a recipe that will satisfy your cravings. Discover the art of crafting the perfect filling, balancing the sweetness of peaches with hints of citrus, spices, or herbs. Learn how to achieve a perfectly golden crust, with tips and tricks for creating intricate lattice designs or rustic, free-form edges. Our recipes cater to home bakers of all skill levels, providing step-by-step instructions and helpful insights to ensure success in your baking endeavors. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful journey into the world of fresh peach crostatas.
Check out the recipes below so you can choose the best recipe for yourself!
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.
FRESH PEACH CROSTATA
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
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.
Tips:
- Choose ripe, fragrant peaches: The quality of your peaches will greatly impact the flavor of your crostata. Look for peaches that are soft to the touch and have a sweet, aromatic smell.
- Use a variety of peaches: If you can, use a mix of different varieties of peaches. This will give your crostata a more complex flavor and texture.
- Don't peel the peaches: The skin of the peaches adds flavor and texture to the crostata. Just be sure to wash the peaches well before using them.
- Use a light hand when mixing the dough: Overworking the dough will make it tough. Mix the dough just until it comes together, then wrap it in plastic wrap and chill it for at least 30 minutes.
- Blind bake the crust: This will help to prevent the crust from becoming soggy. To blind bake the crust, preheat your oven to 350 degrees Fahrenheit. Line the pie plate with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15-20 minutes, then remove the pie weights and parchment paper and continue baking for 5-10 minutes, or until the crust is golden brown.
- Don't overfill the crostata: The filling should come up to the edges of the crust, but it shouldn't be overflowing. If you overfill the crostata, the filling will spill out during baking.
- Brush the crust with milk or cream before baking: This will help the crust to brown and give it a shiny finish.
- Serve the crostata warm or at room temperature: The crostata is best served warm or at room temperature. If you're serving it cold, let it come to room temperature for at least 30 minutes before serving.
Conclusion:
A fresh peach crostata is a delicious and easy-to-make dessert that's perfect for summer. With its sweet, juicy peaches and flaky, buttery crust, this crostata is sure to be a hit with your family and friends. So next time you're looking for a special dessert to make, give this fresh peach crostata a try. You won't be disappointed!
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