Tag Archives: Fruit Tart

Peachy Keen Crostata

9 Sep

Peaches are summer in a fruit. Nothing better than eating a sweet, ripe peach with the juice running down your chin. And believe it or not, for the few years that I lived in Georgia, I never ate a Georgia peach! Another thing; I did not know that peaches grew in New Jersey until just recently and they are delicious!

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After buying too many peaches at the farmer’s market a few weekends ago I decided to make a peach pie-my favorite kind of pie. Now I don’t know about you but I’m not very good at making a pie look pretty…so my new friend is the crostata. A crostata is basically a pie with only one crust that doesn’t need to look pretty.

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Crust Ingredients

1 1/2 cups all-purpose flour

1/2 tsp salt

1 1/2 sticks unsalted butter, very cold, cut into small cubes

1/3 cup ice water, plus 1-2 Tbs as needed

Filling Ingredients

1 1/2 lbs peaches, pitted, peeled and cut into 1/2″ slices

1/4 cup sugar

1 Tbs lemon juice

2 Tbs corn starch

1 pinch of salt

2 Tbs unsalted butter, cut into pieces

Glaze Ingredients 

1 egg, beaten

1 Tbs apricot preserves

1 tsp water

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Directions

For the crust, combine flour, salt and cold butter cubes in the bowl of a food processor (I did it by hand with a fork). Pulse several times until cubes become the size of peas. Transfer the flour mixture to a large mixing bowl and 1/3 cup of ice water. Stir gently adding additional water if necessary until dough forms a ball that is moist but not sticky. Take the dough a shape into a disk and wrap with plastic wrap, refrigerate for 45 minutes.

Once the dough has chilled, preheat oven to 425 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and place on floured work surface. Roll the crust into a 14″ to 16″ circle, dusting with flour as needed to prevent sticking. Roll the dough around the rolling pin to prevent the dough from breaking as you transfer it to the baking sheet.

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To make the filing, toss the sliced peaches, sugar, lemon juice and corn starch in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2″ border all the way around. Fold the crust over the filling then brush some egg wash under any dough that overlaps, it helps the folds of dough stick to each other. Dot the top of the filling with butter then brush the entire surface  of the crust with the remaining egg wash.

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Bake 20 minutes then rotate the pan and bake for an additional 20-25 minutes until crust is golden brown and filling is bubbly. Remove from oven. Stir apricot preserves with hot water and brush over the filling. Allow crostata to cool enough so the filling sets. Cut into wedges and enjoy! And a little bit of vanilla ice cream doesn’t hurt!

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Tart, Tart? Who said Tart?!

14 Apr

I love a fruit tart; the sweet crust, creamy custard and of course the fruit! Recently out to dinner in the city (New York City, that’s how we refer to it in the tristate area) I had one for dessert, it was a peach tart and absolutely delicious. I thought I can make that…so I did. And guess what? It was absolutely delicious. I made it for our friends that came for dinner and we ate the whole thing!

Now you’ll need a few things before you get started, like a tart pan with a removable bottom, a rolling pin and a bag of dried beans for when you cook the crust. You will also need a strainer for the custard. But don’t let this intimidate you, it’s not hard and definitely worth it.

Tart!

Tart!

The recipe is from Ina Garten aka The Barefoot Contessa, love her and her recipes.

Crust

1 1/4 Cup flour

3 T Sugar

1/2 t Salt

8 T Unsalted butter

3-4 T Ice water

To make the crust combine flour, sugar and salt in a mixing bowl (I used my KitchenAid mixer). Cut butter into 1/4 pieces and a few at a time to flour mixture, using medium speed, mix until dough forms small bits. Add ice water a Tablespoon at a time until the dough comes together. Shape the dough into a disc shape, cover in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375 degrees. Let the dough sit out at room temperature for 5 minutes or so and then roll out into a large circle. Place dough into a 10″ tart pan with removable bottom, cutting off excess dough with a sharp knife.  Line the dough with foil and fill with rice or dried beans. Bake the tart crust for 10 minutes and then remove the foil and beans or rice. Prick the crust with a fork and bake for another 15 to 20 minutes. Now, I have used a 10″ and a 9″ tart pan, personally I like a bit of a thicker crust so I prefer the 9″ tart pan.

Custard

3 Extra large egg yolks at room temperature

6 T Sugar

1 1/2 T Cornstarch

1 Cup milk

1 T Unsalted butter

1 T Heavy cream

1/2 t Cognac or Brandy or Vanilla

Using electric mixer with paddle attachment beat egg yolks and sugar on medium-high for about 3 minutes until mixture is light yellow. Beat in cornstarch on low speed.

Bring milk to simmer in saucepan and slowly pour warm milk into the egg mixture, whisking constantly (make sure milk is not too hot, it will cook the eggs). Then pour the mixture back into the saucepan. Cook over medium heat while stirring constantly with a whisk until the mixture is thick, about 4 minutes. Bring to a boil, then bring heat to low and cook for 3 more minutes.

Remove from heat. Mix in butter, vanilla (or cognac) and cream.

Pour through strainer and into a bowl. Place plastic wrap directly onto custard and refrigerate until cold.

Fruit

Assorted fruit such as: strawberries, blueberries, raspberries, sliced nectarines, sliced kiwis, sliced oranges or sliced peaches

*1/2 Cup apricot jelly (I omitted this part)

Assemble

Put baked tart crust on serving plate. Assemble tart by spreading custard into crust evenly. Place berries and sliced fruit onto custard. Viola, ready to eat and enjoy!

*If you want to use the apricot jelly, melt it with 1 T water in a small saucepan and brush it over the fruit, it will give a shine and add a bit of sweetness.

 

 

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