Showing posts with label crostata. Show all posts
Showing posts with label crostata. Show all posts

Monday, August 3, 2015

Peach Crostata
























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.


Peach Crostata

DOUGH:

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

FILLING:

5 peaches
5 tablespoons dark brown sugar
pinch of salt
pinch of apple pie spice
2 tablespoons flour

ASSEMBLY:
apricot preserves
1 egg yolk
sugar


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.




Monday, June 2, 2014

Itsy Bitsy Teenie Weeny Blue Berry


Crostata! Aww, come on, you didn't expect a bikini, did you? I hope you'll forgive a variation on my strawberry crostata today. A friend was coming through, and one of her most favorite things in the world is warm blueberry pie with vanilla ice cream on top.

Let's face it. There are only so many things you can do with a blueberry pie. So I made personal blueberry crostatas instead. It gave me a chance to see how well my pastry recipe held up. It has been in the freezer for two weeks. I simply took it out of the freezer and allowed it to thaw at room temperature.

It was a tiny bit sticky, but a dusting of flour cured that right away. Once again, it rolled out very easily and was most cooperative. I'm posting the recipe for the pastry again so you won't have to flip back and forth. I may end up keeping some of this pastry in the freezer all the time. The crostatas were quick and easy to make these since the pastry was ready to go.



This has nothing to do with crostatas, but when I fried some eggs this week, I couldn't help noticing the yolks. Some of these yolks are from a local farm and some are from organic grocery store eggs. Wow! I bet you can guess which are which. What a difference in those yolks. According to Chow the color probably results from being free range, thus having a wider variety of plants to eat but it doesn't impact the nutritional value of the yolk.


Mini Blueberry Crostatas
(makes three mini crostatas)


Pastry

1/2 cup pecans
2 cups flour + extra for rolling out
1 tablespoon sugar
4 ounces (1/2 package) cold cream cheese
1 stick cold butter
pinch Kosher salt
2 cold eggs

In a food processor, chop the pecans until tiny. Switch to pastry blade if you have one. Cut both the butter and cream cheese into 8 pieces. Add flour, sugar, cream cheese, butter, and salt to the pecans already in the food processor. Pulse, pulse, pulse until well mixed. Add the two cold eggs and pulse until the dough forms a smooth ball. Wrap in plastic wrap and refrigerate for one hour.

Preheat oven to 375. Cover a rimmed baking sheet with parchment paper.

Filling

18 ounces fresh blueberries
2 tablespoons tapioca
2 tablespoons sugar (or more if you have a sweet tooth)
1 tablespoon lemon juice

1 egg, lightly beaten

Mix the four ingredients in a bowl. Divide pastry in half and freeze one half for another day. Divide remaining pastry in three equal portions. Dust the first piece with flour and roll into a circle about 9 inches in diameter. It's okay if it's not a perfect circle. Move to parchment paper. Spoon 1/3 of the blueberry mixture in the middle and spread a bit toward the edges, leaving the outer 1 1/2 inches or so empty. Fold the edge up over the filling, turning and folding until complete. Repeat with second and third crostatas. Brush with egg wash. Bake 30 minutes.

Serve warm with vanilla ice cream or whipped cream.

Roll out dough and fill with blueberries.

There's that orange egg yolk in the egg wash!

Ready to bake.




The Diva Wraps It Up will be in bookstores tomorrow!


Monday, May 19, 2014

Strawberry Crostata



I'm so crazy for crostatas right now. They're really just free form pies but there's something about the imperfect shape and the rough edges of the pastry that draws me to them. They're an ideal homemade dessert because they don't have to look perfect. I imagine them being served in the garden on a roughly hewn table next to a vase of flowers from the garden. Very Tuscan or Tyrolian.

Strawberries finally arrived at my market in masses. Lovely big, juicy strawberries. I had been waiting for an excuse to try making a strawberry crostata and now I had every reason.

I winged it on the pastry, and I have to say this pastry recipe is a keeper. You'll be seeing more of it. It's quick to make, and it rolls out smooth and easy. I only used half of the pastry dough and froze the other half. I'll keep you posted on how well that went. Best of all, it tastes great and baked beautifully.

Some juices ran even though I let the baked crostata stand before cutting it. The biggest problem was that the middle sank as it cooled. When I bake this again, I'll use 3 tablespoons of corn starch. I'll also use 1/2 pound more strawberries and make a point of folding over less of the pastry.

Our strawberries were on the sour side. They could have been a little bit sweeter. I served it with whipped cream which added sweetness, but the trickiest part of this recipe might be deciding how much sugar to use. If you have very sweet strawberries, 2 tablespoons could be enough. If they're not sweet, and you have a sweet tooth, you could easily go all the way up to 1/2 cup of sugar.

That said, we gobbled it up like we had never seen food before. This served about four little piggies. It smelled heavenly, and tasted even better.



Strawberry Crostata in Pecan Pastry

Pastry

1/2 cup pecans
2 cups flour + extra for rolling out
1 tablespoon sugar
4 ounces (1/2 package) cold cream cheese
1 stick cold butter
pinch Kosher salt
2 cold eggs

In a food processor, chop the pecans until tiny. Switch to pastry blade if you have one. Cut both the butter and cream cheese into 8 pieces.  Add flour, sugar, cream cheese, butter, and salt to the pecans already in the food processor. Pulse, pulse, pulse until well mixed. Add the two cold eggs and pulse until the dough forms a smooth ball. Wrap in plastic wrap and refrigerate for one hour.

Filling

1 pound - 1 1/2 pounds strawberries
2-3 tablespoons corn starch
1/4 cup sugar (see comments above)
1 tablespoon lemon juice

1 lightly beaten egg

Preheat oven to 400. Cover a baking tray with parchment paper. Wash and hull the strawberries, then cut in half and place in a bowl. Mix the cornstarch with the sugar, sprinkle over strawberries, and turn to mix. Add the lemon juice and turn again to mix well.

Cut the pastry dough in half. Dust your surface with flour and roll out one half of the pastry in a circle about fourteen inches in diameter. Dust with additional flour if needed. It's okay if the edges are rough and uneven. Move to the parchment paper on the baking sheet (very important because it's hard to move once it's full of strawberries). Mound the strawberries in the center. Move a few further out toward the edges. Fold the pastry up over the edge of the strawberries, turning and folding until done. Brush the pastry with the beaten egg. Bake 30 minutes.

Let stand about fifteen minutes before cutting. Serve with whipped cream or vanilla ice cream.

Mix dough in food processor.

Pulse into a ball.

Roll out.

Add strawberries.

Fold dough up over the edges. When you do this, make your dough edges a little smaller.


Sinfully good!





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THE DIVA WRAPS IT UP won't be out until June 3rd, but Krista is having a contest. You could win a copy! One lucky person who leaves a comment on this post before midnight May 24th will win a signed copy to be shipped as soon as it's available. Good luck and be sure to leave an email address in your comment so Krista can contact you!

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Tuesday, May 15, 2012

Easy Honey-Glazed Peach Crostata from Cleo Coyle




Sweet, round, and succulent, the yellow-orange orbs of summer are hard to resist. I know many of you are peach lovers, too. Last week, Libby D. left a comment on my Insanely Easy Cherry Streusel Coffee Cake post, suggesting the use of fresh peaches in place of cherry pie filling. It was a great suggestion, and ever since she made it, I couldn't stop thinking about the shimmering glazed filling in this recipe. It combines yellow peaches with a bit of honey, butter, and flour. I think it would make the perfect substitute for the cherry pie filling in last week's coffee cake post.

I first shared this recipe two years ago, but with summer produce about to hit stores across the country (and Libby's comment last week), I decided to bring it back for those of you who may have missed it or would like to download it again. May you bake it with joy! ~ Cleo







   
To download a PDF of this recipe that you can print, save, or share click here. 


Cleo Coyle, sucker for
summer produce, is author of
The Coffeehouse Mysteries.

Cleo Coyle's
Lite and Easy
Honey-Glazed
Peach Crostata

This is my lite and easy version of a free-form crostata, which is an Italian baked dessert tart, usually made with jam or fruit. This rustic tart bakes much faster than a typical two-crust pie and is incredibly simple to make using peaches, butter, and honey. (The French, of course, would call this a galette.)


INGREDIENTS

For Crostata Filling:

1 tablespoon butter

1-1/2 tablespoons honey (I use orange blossom)

2 tablespoons flour

Pinch of salt

5 large, ripe, yellow peaches skinned and diced (or 6 small)

1 egg, lightly beaten with fork (for brushing crust)

2-3 tablespoon sugar for dusting (for best result use “sugar in the raw” aka turbinado sugar)



For Crostata Crust:

One pie crust, rolled out to at least 11-inches in diameter

NOTE: When I have time, I make my own pie crusts from scratch, like the one you see to the right. For today's recipe, I opted for a pre-made pie crust. If pie crusts are a snap for you to make, go for it. Otherwise, no worries. Just pick up a pre-made crust from your grocery store. That's exactly what you see in my photos, a Pillsbury crust from a box that I thawed and unrolled.

METHOD

Step 1 - Prepare filling: In a large saucepan, melt butter over low heat, add honey, flour, salt, and diced peaches. Gently stir for about 3 to 5 minutes to coat the peaches with the glaze and soften them up.

Before the next step, allow filling to cool. Use a slotted spoon to drain some of the excess liquid, but not all of it. This crostata bakes quickly in the oven and the butter and honey will make a more succulent crostata than baking the fruit without this honey glaze.



Step 2 - Fill tart: Place rolled out dough (about 11 inches in diameter) onto a baking sheet lightly coated with non-stick cooking spray. OR line the baking sheet with parchment paper. Mound diced peaches in the center, leaving a 2-inch border.

NOTE: A parchment paper lining on your baking sheet will make it easier to transfer the tart to a serving plate. See my *Crust Note at the end of this recipe.


Step 3 - Brush with egg and fold: Mix lightly beaten egg with a splash of water and brush the crust's border with this egg wash. Now create a rustic crust edge. Using clean fingers, lift up the border a bit and begin to pinch the dough together every inch or so around the edges, then fold down each pinched peak over the fruit (see photos below).




Step 4 - Brush and sprinkle: Lightly brush the crust again with the egg wash and sprinkle with sugar. Raw sugar will give you the best result in this recipe. 

See my note below for more info on "sugar in the raw."




*NOTE: Sugar in the raw is a coarse, natural brown sugar. In the US, we call a version of this turbinado sugar. In the United Kingdom, this type of sugar is called demerara. Either way, it makes an excellent finish for baked goods, sprinkled on crusts, over the tops of cakes and pies. Read more about it by clicking here.


Step 5 - Bake: Place baking sheet on lowest rack of an oven that’s been very well pre-heated to 400 degrees Fahrenheit.

The crostata will be done in 15 to 20 minutes. Allow to cool a bit before slicing and serving right from the baking sheet. Want to move the tart to a serving plate? See my note below...



*CRUST NOTE: In this tart, the fruit is the star, not the crust, which is too thin to move without breaking. If you wish to transfer this thin-crust crostata to a serving platter, line baking sheet with parchment paper. After baking, slide paper (crostata and all) onto platter then carefully pull paper out from under crust or cut around edges for a pretty appearance.




SERVING SUGGESTIONS: This baby is delicious served with ice cream or whipped cream. Ginger whipped cream pairs especially well with the flavors in this rustic tart. Recipe below...




Cleo's Fresh 
Ginger Whipped Cream

Makes about 4 servings

1 cup heavy cream
3-4 tablespoons sugar (to your taste)
1/2 teaspoon ground ginger


Place heavy cream, sugar, and ginger into a well chilled bowl and beat with an electric mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. Do not over beat.

Note: Chill it, baby! Using a chilled bowl will speed up the process of whipping your cream. I use a metal bowl that's been in the refrigerator for at least 30 minutes. I'll also put my hand-mixer's beaters into the freezer for 15 minutes.



Eat with joy!


~ Cleo Coyle, author of 

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com





The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.


Friday, September 24, 2010

Rustic, Honey-Glazed Peach Crostata from Cleo Coyle



Cleo Coyle is author of the
bestselling Coffeehouse Mysteries
and Haunted Bookshop Mysteries
Learn more by clicking here.
A crostata is an Italian baked dessert tart, usually made with jam or fruit. Traditionally, the crust of this tart is a pasta frolla or a sweet, short pastry dough (aka shortbread).

This is my quick and easy version of a rustic, free-form crostata. It bakes much faster than a typical two-crust pie and is incredibly simple to make using yellow peaches, butter, and honey. Peaches, you say? Yes!



Here in NYC, Jersey peaches are still plentiful at our green grocers. My readers report peaches are still for sale in many farmers' markets across the country, and of course California’s fall harvest is in full swing.

Sweet, round, and succulent, these yellow-orange orbs (a prologue to fall's brilliant show) called to me this week. Needless to say, I answered. So let’s start cooking! 

   
Save, print, or share this recipe by clicking here. The recipe will appear in a PDF document, which you can print or download.





Cleo Coyle's
Honey-Glazed
Peach Crostata


INGREDIENTS

For Crostata Filling:

1 tablespoon butter

1-1/2 tablespoons honey (I use orange blossom)

2 tablespoons flour

Pinch of salt

5 large, ripe peaches skinned and diced (or 6 small)

1 egg, lightly beaten with fork (for brushing crust)

2-3 tablespoon sugar for dusting (for best result use “sugar in the raw” aka turbinado sugar)




For Crostata Crust:

One pie crust, rolled out to at least 11-inches in diameter

A traditional pie crust for an Italian crostata is a sweet, short crust pastry dough (aka shortbread), but that kind of dough with this kind of filling really needs a tart pan. For the free-form crostada you see in my photos today, you'll need a Pâte Brisée (flaky dough).  I opted for a quick and easy, pre-made Pillsbury pie crust from my grocery store.

Next month, I'll be posting a more traditional, from-scratch "pasta frolla" recipe
with a new filling. Follow this blog so you don't miss it.


METHOD

Step 1 - Prepare filling: In a large saucepan, melt butter over low heat, add honey, flour, salt, and diced peaches. Gently stir for about 3 to 5 minutes to coat the peaches with the glaze and soften them up.

Before the next step, allow filling to cool. Use a slotted spoon to drain some of the excess liquid, but not all of it. This crostada bakes quickly in the oven and the butter and honey will make a more succulent crostada than baking the fruit without this honey glaze.



Step 2 - Fill tart: Place rolled out dough (about 11 inches in diameter) onto a baking sheet lightly coated with non-stick cooking spray. OR line the baking sheet with parchment paper. Mound diced peaches in the center, leaving a 2-inch border.

NOTE: A parchment paper lining on your baking sheet will make it easier to transfer the tart to a serving plate. See my *Crust Note at the end of this recipe.


Step 3 - Brush with egg and fold: Mix lightly beaten egg with a splash of water and brush the crust's border with this egg wash. Now create a rustic crust edge. Using clean fingers, lift up the border a bit and begin to pinch the dough together every inch or so around the edges, then fold down each pinched peak over the fruit (see photos below).




Step 4 - Brush and sprinkle: Lightly brush the crust again with the egg wash and sprinkle with sugar. Raw sugar will give you the best result in this recipe.

See my note below for more info on "sugar in the raw."




*NOTE: Sugar in the raw is a coarse, natural brown sugar. In the US, we call a version of this turbinado sugar. In the United Kingdom, this type of sugar is called demerara. Either way, it makes an excellent finish for baked goods, sprinkled on crusts, over the tops of cakes and pies. Read more about it by clicking here.


Step 5 - Bake: Place baking sheet on lowest rack of an oven that’s been very well pre-heated to 400 degrees Fahrenheit.

The crostada will be done in 15 to 20 minutes.  Allow to cool a bit before slicing and serving right from the baking sheet. Want to move the tart to a serving plate? See my note below...




*CRUST NOTE: In this tart, the fruit is the star, not the crust, which is too thin to move without breaking. If you wish to transfer this thin-crust crostata to a serving platter, line baking sheet with parchment paper. After baking, slide paper (crostata and all) onto platter then carefully pull paper out from under crust or cut around edges for a pretty appearance.




SERVING SUGGESTIONS: This baby is delicious served with ice cream or whipped cream. Ginger whipped cream pairs especially well with the flavors in this rustic tart. Recipe below...



Pictured: Freshly made
ginger whipped cream 

with honey-kissed peaches.

Click the photo to see my
original "Drunken Peaches"
recipe post and get two more
delicious recipe ideas for
enjoying the fall harvest
of peaches from
California's growers.

Cleo's Fresh
Ginger
Whipped Cream

Makes about 4 servings

1 cup heavy cream
3-4 tablespoons sugar (to your taste)
1/2 teaspoon ground ginger


Place heavy cream, sugar, and ginger into
a well chilled bowl and beat with an electric mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. Do not over beat.


Note: Chill it, baby! Using a chilled bowl will speed up the process of whipping your cream. I use a metal bowl that's been in the refrigerator for at least 30 minutes. I'll also put my hand-mixer's beaters into the freezer for 15 minutes.


Eat with joy!




 
~ Cleo Coyle, author of 


The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village
coffeehouse, and each of the ten titles includes the
added bonus of recipes.




To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:











Murder by Mocha

Now a national bestseller
from Penguin Books

For a peek at this culinary mystery's bonus chocolate recipes, click here!

"...a tasty espresso-dark tale of
multigenerational crime and
punishment lightened by the Blend's
frothy cast of lovable eccentrics."
~ Publishers Weekly


To order from Amazon, click here.
To order from Barnes and Noble click here.




 
 
 Roast Mortem

Includes firehouse recipes!
To see some of this culinary mystery's featured recipes, click here.


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Bookreporter.com
 
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Cleo's Haunted Bookshop

The Ghost and
Mrs. McClure



Book #1 of The Haunted Bookshop
Mysteries
, which
Cleo writes
 under the name
Alice Kimberly



To learn more, click here.