Fresh Peach Apple Raspberry Crostada

peach crostada, fresh tart
This has to be one of our family favorites..I usually make an apple crostada in the fall bust since I have so many peaches I decided to make a peach apple raspberry Crostada...WOW is all I can say!
fresh peach crostada, Ina Garten recipes, crostada
FOR THE PASTRY makes enough for 2 (you can freeze one)
2 cups flour
1/4 cup sugar
1/2 tsp kosher salt
1/2 lb cold butter, diced
FOR THE FILLING-
4 or 5 peaches peeled and sliced
1 apple peeled and sliced
Small handful of raspberries
1/4 tsp orange zest
1/4 cup flour
1/4 cup sugar
1/4 tsp kosher salt
1/4 tsp cinnamon
4 Tbsp butter sliced
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour.
Preheat the oven to 450 degrees.
Crostada Crust, Crostada, Ina Garten
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
For the filling, peel, core, and cut the peaches and 1 apple into eighths. Toss the slices with the orange zest. Cover the tart dough with the peach and apple slices leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the peaches and apples. Gently fold the border over the peaches and apples to enclose the dough.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature alamode!
I use a brush and brush the yummy oozing sauce over the edges of the crostada to make it turn golden.
Seriously this is one dessert that I have made over and over. Let me know if you make it and how it turned out.
Karin :)
 Linking tFrench Country Cottage







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