Easy Italian Honey-Glazed Peach Crostata with Cinnamon Whipped Cream from @CleoCoyle

 

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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☕ A Note from Cleo 

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

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🍑 Cleo Coyle's
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.

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.

Step 2 - Fill tart: Line a baking sheet with parchment paper. Take one roll of your boxed pie crust out of the refrigerator and allow it to come to room temperature (or place it in the microwave for just a few seconds). Using a slotted spoon (to drain some of the excess liquid), 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.

Step 3 - Brush with egg and fold: Mix one lightly beaten egg with a splash of water and brush this egg wash along the exposed border of dough around your crust (as you see in my photo below).

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).

Step 4 - Brush and sprinkle: Lightly brush the crust again with the egg wash and sprinkle with sugar. Raw sugar or coarse finishing 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. 

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. 

SERVING SUGGESTIONS: This tart is delicious served with ice cream or whipped cream. Cinnamon (or ginger) infused whipped cream pairs well with the flavors in this rustic tart. See that recipe below...



🍑 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.

Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author

of The Coffeehouse Mysteries and

Haunted Bookshop Mysteries

Cleo (Alice) with her husband Marc

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