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


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

apricot preserves
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.

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
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.)


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.


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:

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
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.