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Apricot and Amaretti Crostata

Apricot and Amaretti Crostata

Ingredients

Crust

  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons (or more) ice water

Filling and cream

  • 1 1/2 to 1 3/4 pounds large slightly underripe apricots (8 to 9), halved, pitted, each half cut into 3 wedges
  • 2 tablespoons golden brown sugar
  • 1 tablespoon melted butter
  • 6 teaspoons honey, divided, plus additional for brushing
  • 1/4 teaspoon ground cinnamon
  • 1 cup coarsely crushed amaretti cookies (Italian macaroons)*
  • 1 large egg, beaten to blend (for glaze)
  • 1 cup chilled heavy whipping cream

Recipe Preparation

Crust:

  • Blend flour, sugar, and 1/2 teaspoon salt in processor. Add butter. Using on/off turns, blend until mixture resembles very coarse meal. Add 4 tablespoons ice water. Blend to moist clumps, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill at least 1 hour and up to 1 day.

  • Roll out dough on lightly floured sheet of parchment paper to 13- to 14-inch round. Slide dough, still on parchment paper, onto rimless baking sheet; chill 10 minutes.

Filling and cream:

  • Preheat oven to 425°F. Toss apricots, brown sugar, butter, 2 teaspoons honey, and cinnamon in large bowl to coat. Spread amaretti crumbs in center of dough, leaving 2-inch plain border. Top crumbs with apricots and juices. Fold border over edge of fruit; brush with glaze.

  • Bake crostata on parchment on sheet 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and juices bubble thickly, about 40 minutes. Cool 15 minutes.

  • Meanwhile, whisk whipping cream and 4 teaspoons honey in medium bowl until peaks form. Chill until ready to serve.

  • Run spatula under crust to loosen from parchment. Slide crostata onto platter. Brush fruit lightly with additional honey. Serve crostata warm or at room temperature with honey-sweetened whipped cream.

Photos by Richard FoulserReviews Section

I do love crostatas – the look of them, the taste of them and the ease with which they’re made. For apart from making and rolling the pastry, they actually come together with surprisingly little fuss, and, as they’re meant to look rustic, you don’t have to try and make everything neat – in fact the odd wonky edge and burnt bit adds character.

Although you could use other biscuits in the filling (I’ve used both almond macaroons and digestives if I’ve been stuck) I find that the slightly bitter almond flavour of amaretti biscuits is spot-on with stone fruits in particular. On that note, if you can, try to use fruit that is just ripe and sweet, but not too soft or it may collapse a bit as it cooks (it will still taste wonderful though). And by all means, use just one fruit if that’s all that is available.

Serves 8-10.

Shortcrust pastry

Filling

To make the pastry, put the flour, salt, sugar and lemon zest into a food processor fitted with a steel blade and whiz them together. Add the butter and whiz everything together until the mixture resembles coarse breadcrumbs. With the processor running, pour in the iced water and whiz the mixture again until the dough forms a ball around the blade.

Tip the dough out onto a board and form it into a ball, then flatten it into a disc and wrap it tightly in plastic film. Chill it for about 50 minutes, or until it’s firm but supple enough to roll out. (If you’ve made the pastry a day or two ahead of time and kept it in the fridge, just remember that you need to let it soften up a bit at room temperature first.)

Preheat your oven to 200C. Line a large (roughly 30cm round) pizza tin with a sheet of baking paper, (or you can use a baking tray). Set it aside.

For the filling, mix together the amaretti biscuits, flour, cinnamon and 2 tablespoons of the caster sugar in a bowl. Set this mixture aside.

After the pastry has chilled, roll it out thinly on a lightly floured board into a round that is a bit larger than the prepared pizza tin. (You need the pastry to be bigger than the tin as this excess pastry eventually forms a border for the crostata.) Drape it over the tin, leaving an overhang all around, then press it very gently into the sides. Spread the amaretti mixture evenly over the base.

Nestle the apricot and peach or nectarine halves, cut-side down, closely together all over the biscuit filling – wedge them in as tightly as you can as they shrink a little as they cook. Now tuck in the plum halves, cut-side up, here and there over the top. Sprinkle the remaining caster sugar evenly over the fruit (use an extra spoonful or two of sugar if the fruit seems a bit tart). Fold the pastry overhang in over the fruit, pleating and pressing it gently to seal it and form a border. Sprinkle the granulated sugar over this.

(If you’re making the crostata on a baking tray, once the pastry is rolled, centre it on the baking paper. Sprinkle the biscuit mixture evenly over the pastry leaving a 5-6cm border all around so you can flip this over to form the rim of the crostata, then just continue with the recipe.)

Bake the crostata for 35-40 minutes or until the pastry is crisp and deep golden brown. Remove it from the oven to a wire rack and leave it to cool in the tin for at least 40 minutes so the filling firms up. I can’t tell you just how wonderful the crostata smells at this stage, but it’s worth waiting for it to cool before you eat it – its flavour really is best at room temperature when the juices have had a chance to meld with the biscuits.

With the help of the baking paper underneath, gently slide the crostata out of the tin onto a large flat serving plate. Serve it with rich cream, thick yoghurt, or vanilla ice-cream.


There's arguably no Italian dolce as ubiquitous as the crostata, so in honor of World Baking Day, we thought some crostata recipes would undoubtedly be in order.

The crostata is the Italian counterpart to a pie, and the most classic crostata comprise open-face shortcrust pastry filled with apricot, raspberry, or blueberry jam and complete with a lattice top. Italians prefer a starting their day with a sweet and anyone who has traveled to Italy has likely noticed one presliced at a hotel breakfast spread, its partially glossy top nestled alongside the savory options. Also on the first-meal-of-the-day front, crostata often occupy cake stands perched on bars atop the country, as a breakfast alternative to the usual brioche or cornetto. And at lunchtime, restaurants often have them on offer for dessert.

Crostatas are also found in the home of many a casalinga, who keep them handy not only for breakfast, but to enjoy as a meranda (afternoon snack) – perhaps alongside a cup of tea – or to simply have on standby for any guests – especially the unexpected.

But of course, the options don't end there – the versatile pastry has evolved into a number of sweet and savory variations. From a rich chocolate crust filled with salted caramel to a savory cheese and vegetable version that can work as an appetizer, aperitivo fare, or brunch dish, the crostata knows no bounds. It also should go without saying that many a baker has realized a vegan version, and others have taken the liberty to get creative with the crust, like the one made from semolina pictured above.

What better way to celebrate Italy on World Baking Day than by shining a light on the crostata? So, on that note, here are ten crostata recipes, both sweet and savory, so you can give the beloved Italian dolce a whirl at home.


Peach and amaretti tart

Most of the time I buy fresh produce based on what looks good — and then I decide what to prepare with it at home. I really do feel like it’s the best way to shop and eat because more often than not the things you come home with are the freshest, the most in season, the most delicious ingredients to start out with. Right now the tomatoes look good, the firm, small, ribbed zucchini with bright yellow blooms still attached do too, and the blushing stone fruit is hard to walk past — we have been waiting weeks for the good ones, the ones that easily perfume a room, to appear. Nothing screams summer more than these.

I came home from a market trip recently with a basket of peaches, still undecided about what to do with them — eat them on their own, turn them into gelato (I was contemplating adding some apricot pits for their uniquely almond-like flavour) or bake them, Piemonte style, stuffed with amaretti biscuits (what is it about peaches and bitter almond that makes them such a good pair?). This last one is one of my absolute favourite summer recipes, its only downfall is having to turn the oven on in the heat but I would do it for these! But I was also in the mood for some kind of crostata, a tart or pie, and it became quite clear to me that what I needed to do was put the stuffed peaches recipe into a pastry crust and call it a day.

I made my favourite short crust pastry dough — it is based on one of Pellegrino Artusi’s century old pastry crust recipes — but instead of regular flour with a rather rustic stone-ground organic farro flour that I thought would lend a nice, almost nutty flavour to the tart. I left out any sugar but feel free to add about 50 grams of sugar to it if you prefer a touch more sweetness. I topped it with the peach “stuffing”, a mixture of crushed amaretti biscuits, egg and a couple spoons of sugar, followed by peach slices. It cooks in less time than the stuffed peaches too, so anyone who is impatient or just doesn’t want the oven on for too long will be happy.

Peach and amaretti tart

Note: If using regular flour for this you will only need one whole egg and one yolk. Stone-ground, organic flours are not all equal so take the quanto basta approach — use as much or as little flour as you need. If you can’t get amaretti biscuits, you can use savoiardi (lady fingers) but you’ll miss the bitter almond flavour, so in that case you may like to add a splash of amaretto liqueur or even almond essence.

Pastry:
125 grams cold butter
225 grams farro (spelt) flour (see note)
2 eggs
zest of 1 lemon

Filling:
about 25-30 amaretti biscuits, crushed
1 egg
2 tablespoons white or raw sugar
3-4 peaches, sliced

To make the pastry, chop the butter into cubes and place in a bowl with the flour. Rub together until you have a mixture that looks like coarse breadcrumbs. Add the eggs (leave out one egg white if using all purpose flour), beaten, and the zest and combine until you have a smooth dough. If too dry, add a spoonful of ice water until it comes together, if too wet, add a little more flour. Chill the dough in the fridge for 30 minutes then roll out to 2-3mm thickness and line a tart tin. Prick the base with the tines of a fork all over and place in fridge until needed.

Combine the crushed amaretti with the egg and sugar and pour this mixture over the pastry base. Cover with peach slices then bake in a ready oven at 180C for about 30 minutes or until the pastry is golden and crisp and the peaches are wrinkled, soft and a bit oozy. Let cool to room temperature (truth be told, I even like this cold-from-the-fridge on hot days) and serve in slices with a blob of ice cream.


Apricot and Amaretti Crostata - Recipes

Crostata No. 1 (from Ellie via Alessandra)

Makes two 8-or 9-inch tarts or crostate

  • 1 1/2 sticks of butter, (12 Tablespoons) at room temperature
  • 1 1/2 cups sugar
  • 1 whole egg
  • 1 egg yolk (save egg white)
  • pinch of salt
  • 3 cups flour
  • 1/3 cup to 1/4 cup sherry
  • a few teaspoons of ice water, if necessary
  • fruit preserves, warmed to spreading consistency
  • 1 stick butter (8 tablespoons)
  • 1 cup sugar
  • 1 egg yolk, (save egg white)
  • pinch of salt
  • 2 cups flour
  • 1/8 cup sherry
  • a few teaspoons of ice water, if necessary
  • fruit preserves, warmed to spreading consistency

Place flour and sugar into food processor and pulse for a few seconds. Add the butter in small pieces and pulse again, until it resembles coarse sand. Add the egg(s) to the food processor, pulsing until the mixture starts to form a ball. Add a little ice water, a teaspoon at a time, if necessary. If you don’t have a food processor, mix by hand with pastry cutter or spoon.

Divide the dough into 3/4 for the bottom and 1/4 for the strips. Roll the bottom onto a floured surface and fit it into a buttered tart pan, letting any excess hang over the edge.
Fill the crust with jam. Roll the remaining 1/4 of the dough on a floured surface and cut into strips. Place them lattice-fashion over the jam, attach them to the dough along the rim, then trim the edges of the crostata. Bake in a 375 degree oven for about 25 to 30 minutes until the dough is golden brown. I place the crostata on a cookie sheet that has been preheated in the oven to 425 degrees, then lower it immediately to 375 degrees. It helps ensure the bottom crust is cooked thoroughly. Eleanor likes to bake the empty shell for a few minutes at 375 degrees, then add the preserves and top it with the strips. Try it either way and see what works for you. The results depend not only on the recipe but also the type and size pan you use. Eleanor uses an 8-inch pan, but I use a 9-inch tart pan and it works fine too.

Crostata No. 2 (from Cristina via Alessandra)

  • 2 cups flour
  • 1 stick and 3 Tablespoons melted, but slightly cooled butter
  • 1 whole egg
  • 1 egg yolk
  • 3/4 cup sugar
  • 1 shot glass of grappa, liqueur, wine or other alcohol
  • fruit preserves, warmed to spreading consistency

Prepare the dough similar to above recipe, but if you want to make a decorative border like Cristina’s, do not divide the dough into two parts. Make one round disk and roll out between two sheets of waxed paper. Place over a pie plate that has a “lip” on it. then take a butterknife and make cuts all along the rim. Take every other “flap” and flip it in toward the jam. Cristina also used two different kinds of preserves to create the “sun” effect.


Apricot Tart Tested Recipe

This European-style Apricot Tart shows how good perfectly ripened apricots can taste. Fresh apricots are such a treat so when we use them in our baking we want a dessert that brings out their sweet and acidic flavor. I believe this tart does just that. It takes fresh apricots, with their skins still intact, cuts them into thick wedges, gently tosses them with sugar and a little salt, and arranges them on a platform of buttery crisp pastry. I love how this tart looks after it is baked, the golden brown pastry and the apricot wedges with their caramelized tips. Very nice warm from the oven served with a small scoop of vanilla ice cream.

It doesn't seem that long ago that we had to content ourselves with dried apricots as fresh were almost impossible to find, unless you were fortunate enough to live near an orchard. This lovely orange colored stone fruit is native to China but it eventually made its way to California where most of this fruit is now grown. When you look at an apricot you can see its resemblance to the peach. Its has that same round shape, albeit smaller, and fuzzy outer skin which some like to remove, but I don't, especially for this tart. Both of these fruits also have that characteristic "suture" that runs from stem to blossom end, which serves as a guide for cutting the fruit in half to remove its inner seed. And let us not forget the apricot's flesh, sweet and juicy with a touch of tanginess that never fails to delight. When buying apricots, smell and feel each piece of fruit. They should smell of apricots and feel firm, yet have a slight give when you press gently on its shoulders. Make sure there are no bruises, cuts, or soft patches on the apricots.

Short Crust Pastry : In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.

Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.

Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 13 inch (32 cm) square. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet. Cover and place in the refrigerator while you prepare the apricots.

Apricot Filling: Wash the apricots. Cut the apricots following the suture from stem to blossom end and then up the opposite side. Gently twist the two halves of the apricot and it should easily separate. Remove the seed and cut each half into two or three wedges (depending on size). Place the wedges of apricots in a large bowl and season with a pinch of salt. Then add the granulated white sugar and toss gently to combine. Arrange the apricot wedges evenly on the pastry (cut side up), leaving about a two inch (5 cm) wide border. Scrape any remaining sugar from the bowl and sprinkle over the apricots. Gently fold the edges of the pastry up and over the apricots, pleating as necessary. Make sure to seal any cracks in the pastry.

Bake the tart in a preheated 405 degree F (205 degree C) oven for about 35 - 45 minutes or until the pastry is golden brown. Remove from oven and place on a wire rack to cool. Garnish with chopped pistachios or almonds. Best served warm, with vanilla ice cream.

Makes one - 11 inch (26 cm) tart.

Short Crust Pastry :

1 1/4 cups (175 grams) all-purpose flour

1 tablespoon (14 grams) granulated white sugar

1/2 cup (1 stick) (113 grams) unsalted butter , chilled, and cut into 1 inch (2.5 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

1 1/2 pounds (680 grams) fresh ripe apricots (8 large or 14 small apricots)


Apricot Crostata

As promised – a pie (ish) post! No one in my family likes apricots that much, but if I see them fresh this time of year I buy some anyway because I have fond memories of the apricot tree on our farm (previous post, apricot frangipane tart). It was a temperamental tree, some years no fruit, some years it fell while green and but every now and then it would actually do its job and produce bright fruit with a slight blush.

In this crostata I used some beautiful apricots from a farm in Suttons Bay, but this recipe would work with many types of fruit. If you don’t use fruit with a similar water content (like dryer Granny Smith type apples perhaps), make sure to adjust the thickening. This recipe is based on one from Bon Appetit magazine.

Apricot Crostata, Makes one 12″ crostata (about eight slices)

  • Pie dough for one crust (see Basics, on upper toolbar)
  • 2-1/2 c. sliced apricots
  • 1 T. honey or agave syrup
  • ¾ c. crushed amaretti or savoiardi biscuits
  • 1/3 c. almond flour
  • 1 T. butter, melted
  • 1 t. cinnamon
  • Juice of one fresh lemon
  • 1 egg, well beaten and set aside
  • Sugar

Toss the apricots with the lemon juice, then the sugar, butter and sweetener. Set them aside.

Roll the crust out to 1/8” thick (the circle should be about 16” wide) and transfer it to a lightly greased cookie sheet. As you will see, I was rushing to get dinner on the table and filled it on the countertop. This is not a good idea. Don’t try to be a hero. However, if you also make the same mistake, slide a well-floured flexible cutting board underneath and carefully slide it off onto your cookie sheet. Back to our regularly scheduled programming.

As I was saying, transfer the crust to a light greased cookie sheet. Pile the crumbs and the almond flour in the middle of the dough.

Top them with the apricots.

Then go around the outside edge, folding and pleating the dough up over the edge of the fruit.

Brush the crust with the beaten egg and sprinkle it with sugar.

Not only will this give you a pretty crust, the egg is sort of an extra layer of bondo to help keep everything together.

Bake for about 25 minutes, until the fruit starts to bubble and the juices thicken.

Serve warm or at room temperature with vanilla ice cream or softly whipped cream.



Heat the milk in the microwave oven just to lukewarm. Add the yeast and sugar and stir.


Combine the flour, butter, egg yolk, and salt in the bowl of your stand mixer.


Fit the stand mixer with the paddle attachment and start mixing on low speed. Add the milk mixture slowly.


Keep mixing until the dough comes together. It may be needed to add a bit of additional milk.


Fit with the dough hook and knead for 5 minutes on medium speed.


The dough should have the consistency of fresh pasta dough (smooth and elastic, not sticky).


Cover with plastic wrap and allow to rise until doubled in volume, about 1 hour. The best place for this is inside a closed oven with only the light turned on.


Meanwhile, put the apricots in a saucepan, add the lemon juice, and barely cover with water.


Bring to a boil and cook for 10 minutes.


Drain the apricots after cooking, reserving 500 ml (2 cups) of the cooking liquid.


Remove the pits from the apricots. They should be so soft that you can easily break the apricots in half with your fingers and then remove the pits. If needed you can remove the skin as well.


Put the reserved apricot cooking liquid back into the saucepan.


Dissolve the corn starch in about 3 Tbsp of cold water and add this to the saucepan.


Bring to a boil, stirring, and cook for 30 seconds or so until it becomes thick.


Add the apricots, stir, and allow to cool to room temperature.


Reserve a third of the dough for the top of the tart and wrap it in plastic wrap.

Preheat the oven to 200C/390F (static) or 180C/350F (fan). Put an oven proof dish with about 125 ml (1/2 cup) of water in the oven.


Roll out the dough for the bottom to a circle of about 32 cm (13″), big enough to cover your pie shape.


Butter a 27 cm (11″) pie shape and put the dough in the pie shape. Puncture it here and there with a fork.


Sprinkle with crushed amaretti (or breadcrumbs). Breadcrumbs are more traditional, but amaretti have a nicer flavor and they are used in Italy for the similar crostata di albicocche (which is however made with pastry dough rather than yeasted dough).


Add the apricot mixture and level it out.


Roll out the dough for the top, cut it in strips of about 1.25 cm (1/2″) wide and use it to cover the vlaai with a lattice pattern.


Beat the egg white until foamy. Brush the top of the vlaai with the egg white.


Sprinkle the top of the vlaai with


Bake for about 25 minutes at 200C/390F (static oven) or 180C/350F (fan).


Allow to cool to room temperature before serving.

To allow the bottom to dry, if you dare you can carefully remove the vlaai out of the pie shape as soon as it has cooled off enough for you to handle, and allow to cool to room temperature on a rack.

Vlaai is often eaten with coffee or tea in the Netherlands. If you are serving it for dessert instead and you’d like to add a dessert wine, moscato d’asti is the way to go.


For many bakers, pie is the first dessert that comes to mind when summer rolls around. But for this Italian baker, the dessert of choice is a crostata, a tart often filled with fruit or cream—or a combination of the two—that is ubiquitous throughout Italy.

Although a crostata shares similarities with pie and with the freeform French galette, it’s distinct from either of those treats. A typical crostata is shallower than a pie but has more structure than a galette, and can be baked in anything from a fluted tart tin to an old pizza pan. It is made with pasta frolla, a sweet, buttery short-crust pastry enriched with egg, and as with all Italian food, its filling varies by region, season, and individual baker.

The most basic, and beloved, version is crostata di marmellata, in which a thick layer of good jam is sandwiched between the bottom crust and a rolled lattice top. Virtually every hotel, B&B, and agriturismo sets at least one crostata out at its daily breakfast buffet, and I have fond memories of waking up in my aunt’s house in Rome to find a freshly baked jam crostata beneath a clean towel on the kitchen table.

Pasta frolla, the butter-rich pastry used to make crostatas, is like a fingerprint in Italy every baker has her own version. The basic recipe contains all-purpose flour, butter, sugar, and eggs or egg yolks. But variations abound. I use confectioners’ sugar rather than granulated because I find it makes silkier dough. Most bakers add a touch of vanilla or a little finely grated lemon or orange zest (or both) to their dough. Substituting unsweetened cocoa for a portion of the flour creates a pastry with a deep chocolate color and gentle cocoa flavor. And a pinch of baking powder in the dough yields a softer, more tender crust, which I like especially for breakfast jam crostatas. For dessert crostatas, I prefer the shortbread crispness of a crust made without baking powder.

Be sure to chill pasta frolla before rolling it out. It is easy to roll, but warms up quickly—take care not to overhandle it. Still, don’t fret over it the dough is silky and forgiving, and while it can tear easily, it is just as easily patched back together.

Not all crostatas call for a lattice top, but it is traditional. There are a couple of approaches to forming the lattice. One is to roll pieces of dough by hand into long ropes and arrange them on top of the filled base in a crisscross pattern. Another is to roll the pastry into a sheet and cut strips with a straight or fluted pastry wheel. The traditional lattice top is not woven, as the buttery dough makes it challenging to weave without tearing. That said, if the dough is sufficiently chilled, it is possible to create a woven lattice top (the more you practice, the easier it is to do).

Finally, you can forgo the lattice altogether and instead use cookie cutters to cut out decorative shapes to top your crostata, as in the Lemon Crostata recipe. Let your own artistic sense be your guide.

Summer is my favorite season for crostatas. Rather than relying on jam from my pantry, I can start with fresh fruit from the farmers’ market or garden—from strawberries at the beginning of the season to figs at the end. The key is to cook the fruit down a bit with sugar to make a quick jam. This both concentrates the fruit’s fresh flavor and avoids a filling that’s too wet.

Perhaps the most appealing aspect of the crostata is how accommodating it is, and how easy it is to adapt it to your own taste. The recipes here offer good examples, because they invite mixing and matching. For the simplest rendition, start with the strawberry jam crostata, a classic breakfast crostata. For something more elaborate, try the caramelized peach and frangipane, or the spiced blueberry and ricotta. Or mix it up by topping the frangipane filling with spiced blueberries, and the ricotta filling with caramelized peaches. You can also substitute the caramelized peaches or blueberries for the strawberries in the classic version. And keep in mind that the Brandied Fig and Chocolate Crostata is delicious baked in the cocoa crust, but it’s just as good in a plain crust (see the cocoa variation in the Pasta Frolla recipe).

Once you’ve mastered the basics, you’ll soon find yourself dreaming up your own filling and flavor combinations.


Steps to make Fresh Peach Crostata

Heat oven

Preheat the oven to 400 °F.

Slice peaches

Cut each peach into four. Slice each quarter into quarters, making a total of 16 slices per peach.

Mix peaches with rum, cinnamon and brown sugar

In a large bowl, toss the chopped peaches with ¼ cup of brown sugar, ¼ teaspoon of ground cinnamon, 2 tablespoons of spiced rum, 1 teaspoon of vanilla extract, 1 tablespoon of lemon juice and 2 tablespoons of flour.

Prepare pie crust

Roll out the pie crust into a 12-inch circle. It doesn’t have to be perfect! Transfer the pie circle to a baking sheet.

Place peaches on the pastry

Place the sliced peaches on the pastry. Spread them out until the pastry is covered, but don’t worry if some peaches overlap. Bring the edges of the pie crust over the peaches.

Brush with cream

Brush the edges of the crostata with 1 tablespoon of heavy cream and sprinkle the edges with 2 tablespoons of turbinado sugar.

Bake the crostata in the oven for 35-40 minutes until the pastry is golden brown and the peaches are bubbling.

Serve

Serve large warm slices of this crostata with a scoop of vanilla ice cream.

This Peach Crostata is really simple to make and tastes absolutely fantastic! Don’t forget to tag #CookMeRecipes if you decide to make this one.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.


Watch the video: Crostata con marmellata e amaretti (November 2021).