Place a sheet of foil over the peach filling and continue to bake for another 20 minutes or until the crust becomes golden brown. Place the sliced peaches, without the extra liquid for now, in the center of this simple homemade crust any way you like, leaving a 1½-2 inch border around the edges. Vegan Dessert Recipes: Italian-Style Peach Crostata. Thank you for sharing such great dishes!! We had a very large backyard which allowed my dad not only to plant a nice variety of vegetables but also fruit trees. It starts from a base of excellent pasta frolla, which can also be prepared in advance and stored in the fridge or freezer; once spread and put into shape in the mold, it will only have to be filled with peach jam or other to taste. This recipe sounds and looks delicious. Italian Crostata Bars, a delicious Pie Bar Recipe Idea, a tasty peach filling make these rustic Italian Pastry Bars the best. Serve this baked fruit tart as is or top it with ice cream for a light summer, medium, sliced thinly, with or without skin, Turbinado or coarse sugar for sprinkling on egg wash. Remove dough from fridge, roll out half the dough to fit into pre-pared cake pan, spread with peach jam, cover with sliced peach mixture. Peach filling: In a large bowl, whisk together 2 tablespoons of sugar, 2 teaspoons of all-purpose flour, ⅛ teaspoon of cinnamon, a pinch of nutmeg, and a pinch of salt. Italian Crostata Bars, a delicious Pie Bar Recipe Idea, a tasty peach filling make these rustic Italian Pastry Bars the best. An easy peach crostata is the perfect addition to your summer meal. It is delicious! Bake in a pre-heated oven for about 30 minutes. Cuisine: American. Where I come from in Massachusetts old Yankees always ate pie for breakfast in addition to eating it for dessert. If desired, garnish with fresh mint or basil. Thank you. We use cookies to ensure that we give you the best experience on our website. Facebook Tweet. The detailed recipe is also located in the recipe card found at the bottom of this post. Hi Shen, thanks so much, so glad you enjoy the blog and the recipes. I am a huge fan as I would visit my grandparents yearly as a child and they lived in Georgia and they loved all things peaches! Place the ball of dough between two pieces of parchment paper which have been lightly floured. If you prefer, you can make this no butter pasta frolla recipe that was used in making this Crostata di Marmellata. Preheat the oven to 425°. It can be filled with almost any kind of fruit filling. Let me know how they turn out. Optional: If desired, remove the skin. This lets the steam escape while baking, that way your dough doesn’t become soggy. Your email address will not be published. As we near peak peach season in the United States (and come to the end of the season in Australia, my current home country), I've felt inspired to showcase this delicious fruit. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients. Thanks so much for your kind words Toni! Welcome! Toss gently together with the dry ingredients and set aside at room temperature for at least 10 minutes to allow the natural sugars of the stone fruit to be released. If there are two fruits in the world that go really well together with Vanilla Ice Cream they have got to be Apples and Peaches. https://www.tasteofhome.com/recipes/cast-iron-peach-crostata Try it for dessert after a few of our favorite summer dinner recipes like grilled lobster tail, baked bbq chicken or watermelon berry salad. Hi Lena, yes you can use frozen peaches, just make sure to drain them well, and dry them with paper towels. I’m not a fan of peaches but these look so good! Thanks so much, I’m sure apples would work too. Gently fold the edges of the pastry towards the center and create pleats at 2-inch intervals, leaving the center of the crostata exposed. Save Print. If not, this recipes is also for you, my friend, because we are just making do until we get to have Italian escapades of our own. Plus – I love the rustic color that it … As an option, scatter a handful of fresh berries over the peaches. Our Blueberry-Peach Crostata with Basil Crust is a tasty version of the famous Italian tart. + 2 tablespoons butter (room temperature), Peaches sliced thin or chopped (approximately 4 fresh or 1 large can (drained) peaches pit removed and peeled). The kitchen was my mom’s territory and like most Italian nonnas, she produced the most amazing desserts and preserves with all this fresh fruit. Have a great week. Make three cuts on the dough with a sharp knife. So good! Before assembling this fruit crostata, we need to prepare both the filling and the dough. I have a question….can I use frozen peaches and can I double the recipe? Because of those visits and the delicious desserts and foods my grandmother would make with peaches…. Have a great weekend. There are endless possibilities for fresh fruit desserts for the summer, especially peach dessert recipes. Spelt is a non-wheat flour and has a nutty and slightly sweet flavor. I love peach anything so am adding these to the list of things to bake this summer! I love the recipes I have tried. These bars look so delicious..I have to try this recipe. Fragrant, with a crumbly yet melt-in-your-mouth texture, traditional Italian crostata … Hi thanks so much, and haha yes Italians have been known to have a slice of crostata for breakfast and of course in the afternoon with an espresso. Every Italian woman has her own Pastry Dough (Pasta Frolla) that has usually been passed down from mother to daughter, although there isn’t that much of difference between one dough and another. It’s then filled … So, 1 cup of all-purpose flour when weighed is 142 grams or 5 ounces. You are going to love the crispy, buttery texture. 1 lemon, zest finely grated. What a beautiful dessert. Add the sliced peaches and toss gently together. These sound (and look) amazingly delicious, Rosemary! Keep inspiring . Transfer the parchment with the rolled out dough directly on the baking sheet. Oh my gosh!!! If you are having a hard time rolling out the dough, place it in between 2 pieces of parchment paper. An hour ago, my mother phoned saying peaches are ripe and waiting for me….. what I usually do is a jam; now this is perfect timing: baking it tomorrow ! Brush the crust with the beaten egg and sprinkle with sugar. Note: This is such a controversial topic as all the “baking experts” don’t agree to what 1 cup of flour should weigh. Roll out the dough into a 12-13 inch circle on a lightly floured piece of parchment paper. Sprinkle one tablespoon of egg yolk-water mixture over a small section of the dry ingredients.. Position rack to bottom third. I have found some to be flakier or even more of a cookie base than others. Using a cheese grater, grate frozen butter over dry ingredients. Can be stored in the refrigerator for up to 2 days. This is perfect for peach lovers out there! THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist. Combining peaches with crostata? Will definitely make this pretty and tasty dessert again. I just finished making this Peach Crostata recipe. Thanks so much, let me know how it turns out. Gallery. Cook Time 30 minutes. If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. Tried it and it turned out great ! Patsy’s Italian Restaurant’s Famous Peach Crostata Recipe for Summer! … And I come by it by no fault of my own. Learn how your comment data is processed. Have a great weekend, . Preheat the oven to 375℉ (190°C). Brush top of dough with a little milk and sprinkle with sugar, bake for approximately 30 minutes or until golden. And who doesn’t love a few cookies? Throughout his lifetime, he successfully planted a few varieties of apples, pear, Italian plum, fig, cherry, and peach trees. A peach crostata is the most forgiving way to bake a peach pie because the rustic free-form style makes SO it easy to shape!. I think you could serve these squares with some ice cream, great combination and welcome to Italy. Simple & Tasty Family-Friendly Recipes with an Italian Twist, Home » Desserts » Peach Crostata Recipe – Easy Italian Dessert, July 21, 2020 , Updated October 14, 2020 Maria 10 Comments. I can even see the crostata with berries. I don’t know if it’s just a New Englandvthing or not. Prep Time 20 minutes. The only switch out I made was to replace the baking powder with lievito per dolci that we picked up on our last trip home, I find that the slight hint of vanilla makes the crostata taste just so… right. In a medium bowl, whisk together the flour, sugar, zest and salt. leaving a 1½-2 inch border around the edges. If you like this easy Italian crostata, be sure to try this apple or berry variation. Classic Italian Crostata, a delicious Italian Pie makes the perfect dessert or snack recipe, the delicate flaky crust is filled with your favourite choice of Jam. Thanks Olivia, hope you enjoy it. Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart. Unsubscribe at any time. Those were created especially for you so that you can make the recipe perfectly every single time you try it. They make the perfect snack or even a perfect dessert,  top them with a scoop of Vanilla Ice Cream to make them extra special. —Lauren Knoelke, Milwaukee, Wisconsin. This peach crostata recipe, called crostata di pesche in Italian, is simply made by rolling out pastry dough in a large circle, filling the center with sliced peaches, and bringing up the edges of the dough to enclose the fruit filling. Total Time 50 minutes. Allow the peaches to marinate with the sugar for at least 10-15 minutes allowing the natural sugars to be released. I … At it’s most basic, crostata consists of a filling — either fruits, custard, jam, or ricotta — enclosed in an Italian version of shortcrust pastry called pasta frolla.However, unlike the French tart and the American pie, the dough for the Italian crostata is made by kneading soft butter into the flour which gives it a … It is particularly good with figs or berries or combination thereof. Hi Rosemary Thank you so much ! Roll out other half of dough and fit to cover the peaches, using a sharp knife remove excess dough, (use extra dough to make cut out cookies), cut 3 2-3 inch cuts on the top of dough using the sharp end of a knife. Set aside. To help personalize content, measure adverts and provide a safer experience, we use cookies. I did have to chill the pastry dough and even then it was soft to work with. Summer is almost here and I have the feeling there will be lots of ice cream. Pinned it and Printed. Crostata dough: The recipe I used for the dough is the same as the one I used in this berry crostata. It uses a shortcrust dough (pasta frolla) made with flour, sugar, eggs, egg yolks, baking powder and lemon zest. These are a perfect balance of tart and sweet. Adjust the amount of sugar used based on the sweetness and ripeness of the peaches. I don’t have a square metal cake pan, but I do have a glass one…would that work with this recipe? The crostata dough is basically used for a rustic tart. Hope you like it. I am excited to make these peach crostata bars, as the peaches are really wonderful right now. In-season juicy peaches also make a great addition to this fresh fruit salad, which is not only effortless to make but healthy and delicious as well. I love this Italian Pastry, I use it even to make a North American Pie, it is rich and buttery and perfect filled with fruit or even used for Cut-Out Cookies. Rinse 3 medium-sized ripe peaches. Consult the post for a step by step photo tutorial. Thank you for sharing — it looks amazing and I LOVE no-churn ice cream. Cover the dough with a plastic wrap and leave it in the fridge for 30 minutes for the butter to set. It was delicious despite my difficulties with pastry. 3 tablespoons sugar. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments. It seems to vary from recipe to recipe so I just want to be sure. In a large bowl whisk together salt, flour, sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30 minutes. This traditional jam tart recipe is easy to make and all you need is basic pantry ingredients. Print Let cool or eat warm, cut into squares and serve with Vanilla Ice Cream if desired. … I am sorry you had a hard time with the dough. Remember I said I was going to give you a perfect dessert to go with that delicious No Churn Vanilla Ice Cream? Pastry: 2 cups all-purpose flour, plus more for dusting. Enjoy! ⅛ teaspoon of cinnamon, a pinch of nutmeg, and a pinch of salt. Thanks for your interest. I will be publishing an apple crostata by the end of the week… stay tuned! And if so, this easy blackberry peach crostata recipe, reminiscent of the kind of rustic delicacy you’ve sampled on your Italian escapades, is for you. We won't send you spam. Author: The Chef. Try our scrumptious Blueberry-Peach Crostata with Basil Crust. perfect pie crust recipe for a crostata Hi Marisa, thanks, ah yes with a Crostata the possibilities are endless. Genius! Cut each peach into 16 slices. Where I live in Italy (Tuscany) people seem to eat crostata for breakfast. To prevent the peaches from drying out, drizzle the top with the leftover juices from the filling and cover the fruit with aluminum halfway through the baking process. In a bowl, gently mix peaches, sugar, and flour together. Hi Elaine, thank you! Once you make this crostata, you will not only be amazed at easy it is to make, but how delicious it is as well. Thank you. Transfer to a wire rack to cool down slightly in order for the fruit to set. Place the first layer on the prepared cake pan then spread a couple of tablespoons of Peach Jam on top. Enjoy! Well this is it. In a mixing bowl, toss the peach slices with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Countryside are just divine from the fridge for 30 minutes sliced peaches any way you like apple... S free to create some memorable moments flour and has a soft golden color and slightly sweet flavor 350°. Oven to 425° reading your blog for a rustic tart a few simple steps countryside just... 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Bar recipe Idea, a tasty version of the peaches and can I double the recipe I used in this. Out into a big circle, about 12 inches in diameter maria hopes to inspire you and your loved closer! Inch ( 20 cm ) square cake pan dad not only to plant a nice of. Use cookies uncles garden in the fridge for 30 minutes or until the filling is all. Pin Print this be served with the beaten egg and sprinkle about half a teaspoon almond! Maria Vannelli is a non-wheat flour and sugar, and salt I did to... By the end of the dry ingredients a few cookies assembling this fruit Crostata, be to... Am excited to make, cut into squares and serve with Vanilla ice cream for a light dessert! Grams or 5 ounces, lemon juice, flour and has a nutty and sweet... Just outside Montreal, Canada try these Bars look so delicious.. I have found some to be to! Loves raspberries over dry ingredients 22, 2019 June 22, 2019 June 22,.... 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Base than others a big circle, about 12 inches in diameter been reading your,. Until the crust is crisp and golden, about 40 minutes brush of...