Peach Crostata Recipe
A Peach Crostata Recipe with a layer of apricot jam, crowned with slices of fresh peaches and pastry dough cutouts to form a lovely rose shaped pattern.
Servings 8
Equipment
- 9 inch Tart tin with removable bottom
Ingredients
For The Crumble
- 1 cup sliced almonds
- 1/4 cup granulated sugar
- 1½ cups all purpose flour
- 1 tablespoon baking powder
- pinch of salt
- 1/2 cup butter
- 1 large egg
- 1 large egg yolk
- 1 tablespoon demerara sugar
- powdered sugar for dusting over the baked cake
For The Jam and Peach Layers
- 1/2 cup apricot or peach jam plus 2 tablespoons
- 4 peaches cut into 3/4 inch slices
Instructions
For The Crostata Dough
- Grease a 9 inch round tart tin with a removable bottom and set aside.
- Combine the sliced almonds and sugar in a food processor and pulse together until very fine.
- Sift together the flour, the baking powder and salt in a medium sized bowl.
- Add the sifted flour mixture and the butter to the nut and sugar mixture in the food processor.
- Pulse together until you get a very crumbly mixture.
- Add the egg, egg yolk and pulse until large clumps form.
- Transfer the pastry dough onto a work surface and knead just until you have one uniform ball of dough.
- Measure out approximately 1/3 of the dough, cover with cling wrap and chill until ready to use for the cutouts.
- Roll out the remaining dough between 2 sheets of parchment paper.
- Line the prepared baking tin with the pastry dough, while pressing together any pieces of dough that come apart.
- Cover and chill while you make the half moon cut outs.
Make Cookie Cutouts For Crostata
- Remove the 1/3 portion of crostata dough from the fridge.
- Roll out the pastry dough between 2 sheets of parchment paper, approximately 1/4 inch thick.
- Use a 2 inch cookie cutter to cut the dough into round shapes.
- Slice each round across the middle to form half moons and transfer to a parchment lined cookie sheet.
- Repeat this process by re-rolling the scraps of remaining dough.
- You should end up with approximately 32 half moon pieces.
- Chill the cookie dough slices while you slice the peaches.
Prep The Peaches
- Wash the peaches and pat dry.
- Slice the peaches into 3/4 inch slices and set aside.
Assembling the Peach Crostata
- Remove the chilled tart from the fridge.
- With an offset spatula or the back of a spoon, spread 1/2 cup of apricot jam over the pastry dough.
- Starting at the outer edges of the tart, place one row of sliced peaches (skin side up) in a circular pattern. Do not overlap.
- Place the chilled pastry dough cutouts in an upright position and overlapping, alongside the peach slices, also forming a circular pattern.
- Repeat 2 more times until you have approximately 1 inch round space remaining in the middle.
- Fill this space with thinly sliced peaches while overlapping the thin slices in a circular pattern and the centre is completely filled.
- Warm a tablespoon of apricot jam in the microwave and gently brush the jam over the peaches.
- Sprinkle the top with demerara sugar.
- Bake the crostata in a preheated oven at 350 degrees F, for about 35 minutes.
- Transfer to a wire rack and brush with another tablespoon of warm jam.
- Allow to cool, then dust with powdered sugar before slicing and serving.