I have wished many times that we had smell-a-vision here at Mystery Lovers' Kitchen. Today I wish I could pass each of you a bite of this sweet, peachy crostata. I've been enjoying fruit this summer. Is it just me or does it seem like we have an exceptional crop this year? A peach crostata has been in the back of my mind and am I ever glad I took the time to bake one.
Instead of experimenting with another of my nutty doughs, I tried a familiar simple and basic dough. The nice thing about it is that you don't have to worry about being a pie crust diva. Crostatas are beautiful even when they're rustic.
I made life even more simple by rolling it out on a piece of parchment paper on the baking tray. No folding, or moving the dough!
I added a tablespoon of vodka to the dough to make it flakier. So I wouldn't overwhelm the dough with too much liquid, I put the vodka in a measuring cup first, then filled it to 1/4 cup with ice water.
The peach filling is fairly basic, too. I was worried about the amount of juice. A quick check of other recipes showed most of them using 2 tablespoons of flour, and one with corn starch instead. I opted for flour and it was enough to prevent massive leakage. Of course, as the crostata cools, the juices become firmer. After a night in the fridge, while it still tasted wonderful and felt juicy, the juices didn't run at all.
I learned long ago to use apricot preserves on peach pie. Most of the other recipes use peach jam. Hah! Apricot is sweeter and imparts a better flavor. So naturally, I brushed the top with apricot preserves.
1 1/2 cups flour
6 tablespoons cold unsalted butter
1 tablespoon sugar
pinch of salt
1 tablespoon vodka
ice water* see instructions for amount
5 tablespoons dark brown sugar
pinch of salt
pinch of apple pie spice
2 tablespoons flour
1 egg yolk
Cut the butter into six pieces and place it in a food processor with the dough blade. Add the flour, sugar, and salt and pulse until combined, scraping sides as necessary. Pour the 1 tablespoon of vodka into a measuring cup and fill to 1/4 cup with ice water. Add to the butter mixture. Pulse until blended and the dough will stick together when pressed. Place the dough on a sheet of waxed paper, shape into a flat round, and refrigerate for 1/2 hour.
Meanwhile, peel and slice the peaches. Add brown sugar, salt, apple pie spice, and flour and mix well.
Preheat the oven to 425. Place a sheet of parchment paper on a baking tray. Roll the dough out on the parchment paper in a circle about 12 inches in diameter. Spoon the peaches and any liquid into the center of the dough and spread to about 1 1/2 inches from the edge. Fold the dough over the edge of the fruit.
Whisk about 1/4 cup of apricot preserves and spread over the fruit. Whisk the egg yolk and brush over the dough. Sprinkle two good pinches of sugar over the egg yolk wash.
Bake 45 - 55 minutes. Serve with whipped cream or vanilla ice cream.
|Make the dough in a food processor.|
|It will still be crumbly.|
|Pat into a disk shape and refrigerate.|
|Mix the fruit with the sugar and spice.|
|Amazing how well that crumbly dough rolled out.|
|Fold the edges over.|