Peaches come in a variety of sizes and depending on how thin you slice them you can have extra slices. You can also just dump all the peaches in a random pattern if you are in a hurry! 🙂 Take the bowl of peach slices and arrange them on the dough, laying the peaches in circles and keeping them at least 1 – 1 1/2 inches away from the border of dough.
#Peach crostata free#
The dough doesn’t have to be a perfect circle, crostatas are supposed to be rustic and a free form shape is fine. Put the dough on your floured surface and use a rolling pin to flatten it into an oval or circular shape about 1/8 of an inch thick. Then you can easily transfer it to a baking sheet when you are done. Roll the dough out on parchment paper or a silicone baking mat. Then add the flour mixture to the slices and toss them so they are coated with flour. In a small bowl combine the sugar, flour and cinnamon and mix.
#Peach crostata plus#
Plus the whole point of making a crostata is the low effort and peeling takes time and effort! Mixing the filling The peels have a lot of fiber and add some pretty color to the dessert. You can also peel the peaches, but it isn’t necessary. Tip: Make the slices as consistent as possible for even baking.
Then slice them into 1/4 inch strips and put them in a large bowl. Make the Peach FillingĬut the peaches in half and remove the pit. Don’t knead the dough, just form it into a disc, then cover it with a clean dish towel and set it aside. Take the clumps out and mush them together into a flat disc. Then add the milk and applesauce and blend until the dough comes together in clumps. Add the butter to the food processor and pulse it again until the mixture forms into coarse crumbs with a sand like texture. Put the flour, sugar and salt in a food processor and pulse it to mix. But I like this crust for a galette, because it includes apple sauce which makes it go beautifully with a sweet dessert. If you prefer you can use a premade pie dough like Pillsbury. But you can also choose to use a premade refrigerator pie dough if you are looking for a shortcut. Pie crust – I include a recipe for a crust made with applesauce and butter which tastes amazing with this dessert. Sugar – White granulated sugar adds a hint of sweetness to the fruit.Ĭinnamon – Cinnamon is not just for apples, this warm spice enhances flavor of the fruit.įlour – The flour coats the peach slices and helps thicken the filling so the peach juice doesn’t make the crust soggy. Peaches – Fresh juicy peaches are ideal for this dessert. Ingredients for Peach Filling Key Ingredients You get all taste of flakey pastry with caramelized fruit without the effort of making a pie.
Roll the pastry into an 11-inch circle on a lightly floured surface. Line a baking sheet with parchment paper. If you only need 1 disk of dough The other disk of dough can be frozen. Wrap the disks in plastic and refrigerate for at least 1 hour. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. With the motor running, add the ice water all at once through the feed tube. Pulse 12 to 15 times, or until the butter is the size of peas. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.
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