Wednesday, July 8, 2015

Peach Crostata

Crostata is a type of Italian, rustic pie or tart. It is very easy to make, does not require any special baking pan or skills. I make mine in a food processor, which is even easier.

There are many crostata doughs. I have been often experimenting with a basic crostata base adding different types of flour or nuts and trying it with different toppings.

Crostata can be made with almost any seasonal fruit. Even those most juicy once like blueberries or raspberries are good since you can always add extra flour to absorb the juice.

Peach crostata made with local peaches has recently become my favorite crostata variety. Locally grown peaches are now wonderfully sweet and aromatic. For that particular crostata I make a base with whole wheat flour and finish my crostata with pistachios to add crunchiness.

So today, I offer you a summer peach crostata. When I serve it, straight from the oven, it often disappears before it even cools down completely.

Peach Crostata

6 peaches,
1/4 cup brown sugar,
1 tbsp all purpose flour,
2 tbsp pistachios (preferably Iranian, for their green color)
1 and 1/2 stick cold, unsalted butter,
1 and 1/2 cup all purpose flour,
1/2 cup wheat flour,
1/2 tsp salt,
1 tbsp sugar,
1/4 cup iced water.

1. Put both flours, salt, and 1 tbsp sugar in a food processor. Pulse until blended. Add butter cut into cubes and pulse again until crumbles form. Pour in iced water and run the engine until a smooth dough forms.
2. Place a dough between plastic foil and make a disc. Cool the dough for at least an hour.
3. Cut the peaches in halves, remove the stones and cut into thick slices.
4. Remove the dough from the fridge and roll it out into a 16-inch large circle.
5. Mix brown sugar and flour and dust on top of the dough.
6. Arrange slices of peaches on top, leaving a two inches wide edge around. Sprinkle the top with pistachios.

7. Preheat oven to 400F.
8. Fold the edges on top of fruits and let the crostata chill in a refrigerator again, for 10-15 minutes.

9. Bake crostata for about 45 minutes until light gold and peaches bubble.
Cool down at serve.