Peach Crostata Recipes

Steps:

• For the crostata: Preheat the oven to 375 degrees F. Place the pie crust on a parchment-lined baking sheet.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.
• Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices.
• Bake the crostata until golden, 20 to 25 minutes.
• For the thyme whipped cream: Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme.
• Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream.

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.

Steps:

• 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 toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. 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 comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
• For the pastry (makes 2 crostatas) .
• For the filling:
• Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
• Combine 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. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

Steps:

• To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
• To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
• Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.

Steps:

• For the pastry: In a large bowl or in the bowl of a food processor, combine the flour, cornmeal, sugar, salt, baking soda, baking powder, and lemon zest. Cut the butter into the dry ingredients until the mixture is crumbly by either pulsing it in the processor or using a pastry blender, a couple of knives, or your fingertips. If using a food processor, be sure not to overmix, which will cause the butter to soften too much. Add the heavy cream, Marsala, and the cheese, if you're using it. Pulse briefly just until moist clumps form or stir with a fork until just combined. Divide the dough into 4 pieces, shape them into discs, wrap well in plastic wrap, and refrigerate for at least 1 hour and up to a day.
• For the filling: Combine the peaches, sugar, butter, and cornstarch in a large bowl; set aside.
• To bake the crostatas: Heat the oven to 375 degrees F. Line two baking sheets with parchment paper and flour a work surface well. Shape the tarts by rolling each dough disc into a circle 7 inches across and between 1/8 and 1/4 inch thick (they don't have to be perfectly round).
• Top the dough rounds with the peaches, leaving a 1-inch border of dough empty. If using the pecorino, sprinkle about 1/2 tablespoon over each crostata. Fold the edges of the rounds up and over the peaches, pleating loosely. Carefully transfer the tarts to the parchment-lined baking sheets. Bake the crostatas until the dough turns a deep golden brown, 25 to 30 minutes. Cool slightly and serve with additional grated pecorino, if you like.

Steps:

• Preheat oven to 425.
• Unroll piecrust on cookie sheet.
• In large bowl, toss peaches, brown sugar, cornstarch, ground ginger, and a pinch of salt. Arrange this mixture on crust, leaving a 2 inch border. Fold border over filling.
• Bake 25-30 minutes or until crust is golden.

Steps:

• Preheat oven to 400°.
• In a mixing bowl, stir together flour, 1/4 C of the sugar, and salt.
• Cut in butter, using the tips of your fingers, to a coarse meal texture.
• Press mixture evenly into bottom and up sides of deep 9-10-inch pie plate.
• Make top neat.
• Arrange peaches over the crust and sprinkle with remaining 3/4 C of sugar.
• Dust with cinnamon if desired.
• Bake for 15 minutes.
• Meanwhile, in a small bowl, whisk together cream (or other) and eggs until well blended.
• After 15 minutes, remove crostata and pour egg and cream mixture over it.
• Return to oven for another 30 minutes until well set.
• Serve warm (not hot) or at room temperature.
• Crostata is best if never refrigerated.
• Make be baked several hours ahead.
• Can be kept at room temperature for up to 24 hours.
• Nectarines may be substituted for the peaches.

Steps:

• Make the dough: combine the flour, sugar, and salt in a food processor; pulse a few times to blend.
• Add the butter and pulse until it is the size of small peas, about 15 times.
• With the processor running, add the ice water and process for about 10 seconds; stop the processor before the dough comes together.
• Turn the dough out onto a sheet of waxed paper; divide the dough in half, and shape it into two disks.
• Wrap them in plastic wrap and refrigerate at least 1 hour (the dough can be refrigerated 2 days or frozen for up to 2 weeks; if it has been frozen, defrost the dough for 30 minutes at room temperature).
• Preheat oven to 450°.
• Roll one disk of dough into an 11-inch circle on a lightly floured surface.
• Transfer to a baking sheet (reserve the second disc for another use).
• Prepare the filling: combine the flour and sugar in a small bowl; blend in the butter with two knives utnil the mixture resembles coarse meal.
• Place the peaches in the center of the dough circle on the baking sheet and top with the butter-sugar mixture.
• Begin draping the edges up and over, forming about 3 pleats.
• Crimp the pleats and press down to seal; brush the pastry with the egg wash and sprinkle with the sugar.
• Bake the tart for about 25 minutes or until golden brown; let cool on a rack and serve slices with vanilla ice cream or cream anglaise.
• Variation: line the dough bottom of the crostata with a heaping tablespoon of pecan frangipane before adding the peaches; to make frangipane--combine 1/2 cup toasted pecans and 1/2 cup sugar in a food processor and process until the nuts are coarsely ground; add 8 tablespoons of unsalted butter, cut into small pieces, and 1 large egg; pulse until the mixture resembles a coarse paste.

Steps:

• Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight., Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes. , In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.