for at least 10 minutes to allow the flavors to marry nicely. But don’t use overripe peaches either because they begin to sour and are mushy in texture.Īdd more sugar to the peaches if you prefer a sweeter dessert and also if the peaches aren’t very sweet.Īllow the peaches to marinate in the juices created from the sugars, vanilla, cinnamon, etc. They’re easier to slice at this point too. Use ripe peaches that aren’t hard, this is when they are at their very sweetest. Place pieces of cold butter on top of the peaches.īrush egg wash all over the dough sprinkle with coarse sugar. Don’t cut any excess dough off, but rather fold the dough over and over. Ingredients that you’ll need for the crostata dough:Ĭarefully fold the edges of the dough over the peaches, leaving a big hole in the middle. So let’s gather up the ingredients, head to the kitchen, and have some fun baking! Traditionally, Grilled Peaches with Amaretti Crumbles and Balsamic Glaze are so yummy, especially when enjoyed ‘al fresco’ outside in the summer. long before Americans figured out in recent years how the flame brings out the fruit’s flavor in an intense way. Italians have been grilling fruit for the longest time. We love peaches in a Peach Caprese Salad with fresh summer tomatoes, or as a light antipasto or dessert of Peaches with Prosciutto and Balsamic Glaze. Especially since we live in South Carolina which produces more peaches (yes it’s true – link).

They never get old in my family, so this is a good thing. As summer ends and autumn begins to set in, you can use apples instead of peaches for a wonderful Apple Crostata with Caramel Streusel Topping. Since it’s just my husband and me now that our kids have left the nest, we tend to make everything for 2 people whenever we can.Īnd this recipe is versatile. And it can be made as small or big as you prefer. Perfect for a traditional free-form crostata crust. The buttery crust is tender and delicate. This Rustic Italian Peach Crostata is such an incredibly easy Italian dessert to prepare! Simply toss fresh peach slices with sugar, brown sugar, and cinnamon with some lemon juice and peach jam for a luscious filling. So you have to use them immediately before they spoil - in 2 to 3 days! So I decided to make a delicious Rustic Italian Peach Crostata (“ crostata di pesche“)! Peaches sold at roadside stands and farmers’ markets here are picked at the last minute just before perfect ripeness. And they are HUGE! So I bought a bushel from my favorite roadside stand. The beauty of my parchment and tin foil method is the ease in which you can gently pick this up, discard the tinfoil and position the parchment so as to be able to slide the crostata, using a spatula, onto a plate and stage it to look pretty.Peaches are still in season here in South Carolina. Don’t worry if the fruit has leaked and looks like a mess. Remove from oven and carefully run a knife or spatula around the edges to release from the parchment. Sprinkle fruit and dough with sugar and top fruit with small pieces of butter.īake for about 40 minutes until brown and bubbly. Mound fruit in center of the dough, quickly fold the edges over the top to create a pouch. Carefully remove the top piece of wax paper and flip the dough into the center of the parchment paper. Roll out the dough into a disk measuring approximately 12 inches between two pieces of wax paper. Place the tin foil on a large pizza pan, then the parchment on top of the tin foil. Tear off approximately 18-inch lengths of both parchment paper and heavy-duty tin foil. Thinly slice peaches, add to bowl and squeeze the fresh lemon over the peaches. Peel the peaches, remove the pit (there are no freestone peaches here, so I simply section the peaches in quarters by cutting around the pit). In a bowl large enough to hold the peaches, combine sugar, flour, ginger, and salt. After 30 seconds of boiling, drain peaches under cold water. Drop in the peaches and let water return to a boil. Place on a shelf in the refrigerator for at least 30 minutes and up to six hours.Ī half hour before baking the crostata, preheat oven to 350°. Flatten it out into a disk and tuck under excess paper to seal. Place dough on the bottom half and fold the remaining paper over the dough. Use the palm of your hand to smear the dough a few times in the bowl to further blend in butter. Add additional water as needed but only enough for the dough to hold together. Add three-fourths of the ice water and mix with a fork to form a ball. This has a high fat content, so it will be crumbly. Cut in the butter and Crisco with a pastry blender until the dough resembles cornmeal. Sift flour, salt, and sugar into a small bowl. Make the dough at least an hour before baking.

Peach crostata