Tag Archives: Peaches

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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Crostata or Deconstructed Pie?!

19 Aug

I love pie! I know that I say “I love…” a lot but I do, which is why I started writing this blog. Pies are just a great dessert anytime of year but there is something about summer fruit pies that are extra delicious. Peaches and blueberries are my favorite kinds of pies and when I saw this recipe by my “friend” Ina, the Barefoot Contessa, I knew I had to try it, it has peaches, blueberries and plums. And it’s not really a pie but it’s like a pie; a deconstructed pie.

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Now I have some pretty strange food issues as some would call it, I do not like fresh blueberries but I love them when they are used in baking. And as for apples, I like to eat apples but do not like them in baked goods, strange I know. But I really like peaches just about any ol’ way! So here is a fabulous recipe for a Summer Fruit Crostata. Thanks again Ina!

IMG_6290Pastry (makes enough for 2)

2 cups all purpose flour

1/4 cup granulated or superfine sugar

1/2 tsp kosher salt

1/2 lb (2 sticks) cold, unsalted butter, diced

6 Tbs ice water (3 oz)

Place 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 into a ball, cut in half and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least one hour. (I froze the other one and used it a few days later to make it again.)

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

Roll the pastry into an 11 inch circle on a lightly floured surface. Transfer to parchment paper lined baking sheet.

Filling

1 pound firm,ripe peaches, peeled

1/2 pound firm ripe black plums, unpeeled

1/2 pint fresh blueberries

1 Tbs plus 1/4 cup all purpose flour, divided

1 Tbs plus 1/4 cup granulated sugar, divided

1/4 tsp grated orange zest

2 Tbs fresh orange juice

1/4 tsp kosher salt

4 Tbs cold, unsalted butter, diced

*I did not peel the peaches and they were fine.

Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 Tbs flour, 1 Tbs sugar, orange zest and the orange juice. *I only used 1 Tbs of orange juice because when I made it the first time I made with 2 it was too juicy and the crust got soggy and broke up.

Place the mixed fruit in the middle of the dough circle, leaving a 1 1/2 inch border.

Combine the 1/4 cup flour, 1/4 cup sugar and kosher salt in the bowl of the food processor fitted with the steel blade. Add butter and pulse until the mixture is crumbly. Pour into a bowl and mix it with your fingers until it starts to hold together. Sprinkle evenly over 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 to 10 minutes and then using 2 spatulas transfer to a wire rack and let cool. Serve warm or at room temperature and of course with ice cream!

 

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