Peachcrostata

Peach Crostata

Just around the corner…summer will be arriving. Along with the seasonal change, we find a bumper crop of peaches in East Tennessee. They are so luscious this year. I enjoy the Georgia peaches and South Carolina has a nice crop as well.

This week, my grocery store received their first shipment of South Carolina peaches. I could not wait to make this old time favorite.

Peach Crostata
Yield: 6 servings

For the pastry:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces butter; very cold, diced
2 tablespoons ice water

For the filling:
5 medium peaches; peeled, pitted, sliced
1/4 teaspoon orange zest
1/4 cup flour
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 teaspoon almond extract
4 tablespoons butter; very cold, diced

To finish:
1  egg; with 1 teaspoon water
2 tablespoons sanding sugar

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450°F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.

For the filling, peel and slice peaches. Toss the slices with the orange zest. Cover the tart dough with the peach slices leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, allspice and almond extract in the bowl of a food processor fitted with a steel blade. Add the butter and  pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the peaches.
Gently fold the border over the peaches to enclose the dough, pleating it to make a circle.

Whisk egg and 1 teaspoon water for egg wash. Coat pastry with egg wash and sprinkle with sanding sugar. Sanding sugar is the large sparkle sugar found
in gourmet food shops.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the peaches are tender. Allow to cool. Serve warm or at room temperature.

Enjoy and have a safe and wonderful summer!

Notes:  ©WHStoneman

 


                                                                                            

William Stoneman

William Stoneman, a Michigan transplant, is now living in Kingston, TN for the past 25 years. He enjoys cooking and baking and living life to its fullest. He strives to find more of the the “old fashioned” styled desserts that he learned from his grandmother’s farm kitchens in Central Michigan. While living in the South, new adventures in desserts and baking are popping up every day.

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This entry was posted in Desserts, Recipes on by .
William Stoneman

About William Stoneman

William Stoneman, a Michigan transplant, is now living in Kingston, TN for the past 25 years. He enjoys cooking and baking and living life to its fullest. He strives to find more of the the "old fashioned" styled desserts that he learned from his grandmother's farm kitchens in Central Michigan. While living in the South, new adventures in desserts and baking are popping up every day.