Peach Crostata Food

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SUMMER FRUIT CROSTATA



Summer Fruit Crostata image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

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.

GRILLED PEACH AND CARAMEL CROSTATA



Grilled Peach and Caramel Crostata image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

One 9-inch-round unroll-and-bake refrigerated pie crust, thawed
1 teaspoon olive oil, for the grill pan
1 pound fresh peaches, peeled, pitted and halved (about 2 large or one 10-ounce bag frozen peaches, thawed)
1 teaspoon white balsamic vinegar
1/3 cup sugar
2 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons lemon juice (from 1/2 small lemon)
Pinch fine sea salt
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 teaspoons chopped fresh thyme

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.

FRESH PEACH CROSTATA



Fresh Peach Crostata image

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

3 medium (or 2 large) ripe peaches
3 tablespoons plus 5 tablespoons sugar
1/4 cup all-purpose flour, plus more for dusting
3 tablespoons Earth Balance, at room temperature
1/4 teaspoon nutmeg
1 teaspoon almond extract
1/2 recipe Flaky Pastry Dough
2 tablespoons sliced almonds (optional)

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.

PEACH CROSTATA



Peach Crostata image

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

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
8 tablespoons butter (1 stick)
6 medium peaches, peeled and halved
cinnamon (optional)
1 cup sour cream or 1 cup yogurt
2 eggs

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

RUSTIC PEACH AND BLUEBERRY CROSTATA



Rustic Peach and Blueberry Crostata image

Provided by Tyler Florence

Categories     dessert

Time 1h40m

Yield 1 tart

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zest finely grated
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
2 tablespoons ice water, plus more if needed
4 large ripe peaches, pitted and sliced
1 pint fresh blueberries
1/2 lemon, juiced
2 tablespoons sugar
2 teaspoons all-purpose flour
1 large egg, beaten with 1 tablespoon water, for egg wash
2 tablespoons sugar
Vanilla ice cream, for serving

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.

FRESH PEACH CROSTATA



Fresh Peach Crostata image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 7

Prepared pastry dough (uncooked), enough for a 9-inch pie pan
4 large peaches, thinly sliced
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon butter
1 whole egg, beaten
Ice cream, for serving

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.

INDIVIDUAL PEACH CROSTATAS



Individual Peach Crostatas image

Provided by Scott Conant

Categories     dessert

Time 2h

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups (7.5 ounces) all-purpose flour
1 tablespoon cornmeal
1/4 cup sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
Zest of 1 lemon
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
6 tablespoons heavy cream
1 tablespoon Marsala
2 tablespoons grated Pecorino Romano (optional)
8 medium ripe but firm yellow peaches, cut into 8 wedges each
1/2 cup sugar
3 tablespoons unsalted butter, melted
1 tablespoon cornstarch
2 tablespoons grated Pecorino Romano (optional)

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.

PEACH COBBLER STUFFED 'BEIGNETS' RECIPE BY TASTY



Peach Cobbler Stuffed 'Beignets' Recipe by Tasty image

Here's what you need: unsalted butter, jar peaches, brown sugar, cinnamon, all-purpose flour, nutmeg, pizza dough, oil, powdered sugar

Provided by Kiano Moju

Categories     Desserts

Yield 20 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
1 lb jar peaches, chopped
⅓ cup brown sugar
½ teaspoon cinnamon
1 tablespoon all-purpose flour, plus additional for dusting
¼ teaspoon nutmeg
2 lb pizza dough
oil, for frying
½ cup powdered sugar

Steps:

  • Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
  • In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
  • On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
  • Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
  • Heat oil in a large pot to 350°F (180°C).
  • Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
  • Transfer beignets to a paper towel-lined plate or wired rack to drain.
  • Dust with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 168 calories, Carbohydrate 28 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, Sugar 8 grams

PEACH CROSTATA



Peach Crostata image

Make and share this Peach Crostata recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups unbleached all-purpose flour
1/4 cup sugar
1 teaspoon kosher salt
10 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled (1 1/4 sticks)
1/4 cup ice water
1/4 cup unbleached all-purpose flour
1/4 cup sugar
4 tablespoons cold unsalted butter
2 lbs ripe peaches, pitted, peeled, and sliced into 3/4-inch thick wedges
1 large egg yolk, beaten with 1 teaspoon heavy cream, for egg wash
1 tablespoon coarse sugar

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.

Nutrition Facts : Calories 549, Fat 28.5, SaturatedFat 17.4, Cholesterol 106.2, Sodium 296.8, Carbohydrate 69.1, Fiber 3.5, Sugar 31.6, Protein 7

EASY PEACH CROSTATA



Easy Peach Crostata image

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

1 lb peach, peeled and thinly sliced
3 tablespoons brown sugar
1 tablespoon cornstarch
1/8 teaspoon ground ginger
1 pinch salt
1 refrigerated pie crust

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

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