Our readers may recognize this recipe from our latest culinary mystery Honey Roasted. Our amateur sleuth, Clare Cosi, serves it up in her landmark Greenwich Village coffeehouse while investigating an especially sticky crime in her neighborhood.
To see many more of the delectable recipes we featured in our 19th Coffeehouse Mystery, click here or on the image below...
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Marc and I love this quick-and-easy version of a rustic Italian crostata. (The French would call it a galette.) The wholesome sweetness comes from ripe yellow peaches and honey. Like a slice of shimmering sunshine, this free-form tart is perfect for this time of year when late-summer peaches are plentiful.
A crostata bakes much faster than a typical two-crust pie, and my
photos show you how easy it is to make using a simple boxed pie crust. Fresh cinnamon whipped cream pairs beautifully with this tart and that recipe follows this one. Now let's get our crostata on, and we can...
Eat with joy!
~ Cleo
Eat with joy!
~ Cleo
To download this recipe in a
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save, or share, click here or
on the image below...
Honey-Glazed Peach Crostata
with Cinnamon Whipped Cream
Ingredients:
1 tablespoon butter
1-1/2 tablespoons honey
2 tablespoons flour
Pinch of salt
5 large, ripe, yellow peaches skinned and diced (or 6 small)
1 large 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)
One boxed, pre-made refrigerated pie crust (*see note below)
*Pie Crust Note: When I have time, I make my own pie crusts from scratch. For today's recipe, I'm using a pre-made pie crust for quick-and-easy results. That's exactly what you see in my photos, a boxed Pillsbury crust that I thawed and unrolled.
1 tablespoon butter
1-1/2 tablespoons honey
2 tablespoons flour
Pinch of salt
5 large, ripe, yellow peaches skinned and diced (or 6 small)
1 large 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)
One boxed, pre-made refrigerated pie crust (*see note below)
*Pie Crust Note: When I have time, I make my own pie crusts from scratch. For today's recipe, I'm using a pre-made pie crust for quick-and-easy results. That's exactly what you see in my photos, a boxed Pillsbury crust that I thawed and unrolled.
DIRECTIONS:
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.
NOTE: A parchment paper lining on your baking sheet will make it easier to transfer the tart to a serving plate.
Now create a pretty rustic edge to your crust. Using clean fingers, lift up the border a bit and pinch the dough together; continue pinching every inch or so all around the tart. Finally fold down each pinched peak over the fruit (see step-by-step photos below).
See my note below for more info on "sugar in the raw."
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. That's why you must line the baking sheet with parchment paper, as mentioned in the recipe above. 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.
🍑 Cleo's Fresh Cinnamon
(or Ginger) Infused Whipped Cream
Serves 4
Ingredients:
1 cup very cold heavy cream
3-4 tablespoons granulated sugar (or sugar-free substitute)
1/2 teaspoon ground cinnamon (or ginger)
Directions: To make the infused whipped cream, simply place the very cold heavy cream, sugar, and cinnamon (or ginger, if you prefer) into a 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 or you will begin to break the whipped cream down and (eventually) make butter!
*Tips: Using very cold cream along with a chilled bowl and beaters will give you the best results. Use a metal or Pyrex glass bowl (never plastic) and place it, along with your mixer's beaters, into the refrigerator for 15 to 30 minutes before whipping the cream.
(or Ginger) Infused Whipped Cream
Serves 4
Ingredients:
1 cup very cold heavy cream
3-4 tablespoons granulated sugar (or sugar-free substitute)
1/2 teaspoon ground cinnamon (or ginger)
Directions: To make the infused whipped cream, simply place the very cold heavy cream, sugar, and cinnamon (or ginger, if you prefer) into a 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 or you will begin to break the whipped cream down and (eventually) make butter!
*Tips: Using very cold cream along with a chilled bowl and beaters will give you the best results. Use a metal or Pyrex glass bowl (never plastic) and place it, along with your mixer's beaters, into the refrigerator for 15 to 30 minutes before whipping the cream.
Eat (and read) with joy!

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"TERRIFIC SERIES"
~ Criminal Element
PRE-ORDER NOW
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and well-plotted mysteries full of
twists and turns."
~ Kings River Life Magazine
☕
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Coffeehouse Mystery
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The Coffeehouse Mysteries are bestselling works
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Greenwich Village coffeehouse, and each of the
19 titles includes the added bonus of recipes.
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What delicious photos. I could almost taste them. Thank you so much for the recipe. Can't wait until Jack's return in October!
ReplyDeleteHi, Edith - Thank you and cheers for welcoming Jack back! Marc and I sincerely hope you enjoy Jack & Pen’s brand-new Haunted Bookshop adventure. xoxo
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I love your books, Cleo, and I love how you took me down memory lane with this recipe. My aunt made something like this but with a crumb topping. I think the cinnamon whipped cream looks lighter and a lot yummier, top.
ReplyDeleteHi, Helen – Thanks for the nice words about our books. And cheers for sharing your foodie memory. Crumb toppings are delicious, especially for heavier fall desserts, but you’re right, the whipped cream is a lighter topping for an end-of-summer tart, and it won’t take away from the fresh flavors of honey-glazed peaches (as a heavier sugar-flour crumb topping would). Thanks for stopping the Kitchen. Enjoy these last weeks of summer. xoxo
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This looks like (and sounds like) a taste sensation!
ReplyDeleteI love the way the edge of the crust comes out--finished, but not fussy.
Hi, Libby - Cheers for your kind words. And I agree about the nature of the crostata. It's such a nice dessert for home baking, rustic and unfussy, but still as pretty as sunshine on a plate. Thanks for stopping by today, Libby, it's always a pleasure to see you in the Kitchen. May your last weeks of summer be delicious! xoxo
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