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.
SUMMER FRUIT CROSTATA
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.
CAST-IRON PEACH CROSTATA
While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 322 calories, Fat 13g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 381mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH CROSTATA
This is easy to make (no-roll crust) and really lets the fresh peach flavor shine through. From Arthur Schwartz's "Soup Suppers".
Provided by Elisabetta47
Categories Tarts
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 616, Fat 32.3, SaturatedFat 19.5, Cholesterol 165.6, Sodium 342.1, Carbohydrate 75.7, Fiber 2.6, Sugar 41.8, Protein 8.3
SKILLET PINEAPPLE UPSIDE-DOWN CAKE
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices.
Nutrition Facts : Calories 380 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 224mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
EASY PEACH CROSTATA
Make and share this Easy Peach Crostata recipe from Food.com.
Provided by bsmith1
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 286.9, Fat 11.3, SaturatedFat 3.6, Sodium 221.7, Carbohydrate 44.5, Fiber 3, Sugar 21.2, Protein 3.6
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.
More about "cast iron peach crostata food"
CAST IRON PEACH CROSTATA RECIPE - TASTE AND TELL
From tasteandtellblog.com
5/5 (1)Estimated Reading Time 5 minsServings 8-10Total Time 2 hrs 25 mins
- In a large bowl, combine the flour, 2 tablespoons of brown sugar and 1 teaspoon of the salt. Cut the butter into cubes and add it to the flour mixture, along with the shortening. Use a pastry cutter or a fork to cut the butter and shortening into the flour until it forms coarse crumbs. Gradually add the ice water, adding just enough until the mixture can be pressed together with your fingers. Press into a disc and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. (Can be prepared a day ahead.)
- In a large bowl, combine the peaches, remaining 3/4 cup brown sugar, cornstarch, lemon juice, cinnamon, nutmeg and 1/4 teaspoon of the remaining salt. Stir gently to combine, then let sit for 30 minutes.
- Remove the pastry from the refrigerator and roll into a 13-inch circle on a lightly floured surface. Transfer the rolled pastry to a 10-inch cast iron skillet. Using a slotted spoon, transfer the peaches to the skillet. Reserve the remaining liquid. Fold the edges of the pastry over the filling, leaving the center uncovered. Pleat the edges of the pastry as needed. Brush the egg over the pastry, then sprinkle with the coarse sugar.
PEACH CROSTATA RECIPE - MELISSA RUBEL JACOBSON | FOOD …
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- In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and 1/2 teaspoon of salt until blended. Add the butter and pulse until it is the size of peas. Add the water and pulse until the dough is evenly moistened. Transfer the dough to a lightly floured work surface and pat it into a disk. Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 425°. In a medium bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt and the remaining 2 tablespoons of flour.
- On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet. Mound the peaches with their juices in the center of the dough, leaving a 2-inch border all around. Fold the edge of the dough up and over the peaches. Refrigerate the tart until chilled, about 30 minutes.
- Brush the dough with the cream and sprinkle with the turbinado sugar. Bake for about 50 minutes, until the crust is golden and the peaches are bubbling. Let cool for 15 minutes before serving.
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