Friday, March 4, 2011

Ginger Peach Crostata

Ginger Peach Crostata
Prep: 30 min Bake: 35 min Oven: 375°F

For the Crust:
1¼ cups flour
¼ teaspoon salt
¼ teaspoon cinnamon
4 tablespoons sugar
1/3 cup shortening or butter
4 to 5 tablespoons cold water

For the Filling:
¼ cup sugar
4 teaspoons flour
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
3 tablespoons chopped crystallized ginger
3 cups sliced peaches
2 tablespoons lemon juice
1 tablespoon chopped almonds
1 tablespoon sliced crystallized ginger
Milk (for brushing edges of crust)
Whipped Cream (for serving)

In a medium bowl, mix together dry ingredients. With your mixer on low, cut in butter or shortening. Once combined, add water--one tablespoon at a time--until dough becomes easily malleable. Line cookie sheet with either parchment paper or foil. Sprinkle sheet with flour. Roll out dough on cookie sheet until a large circle is formed (use a knife to clean up edges).

In a large bowl, stir together sugar, flour, nutmeg, ground ginger, cinnamon and crystallized ginger. Add peaches and lemon juice; toss until coated. Mound peach mixture in the center of the pastry dough, leaving about 2 inches on every side for folding. Using your fingers, fold the pastry dough up and over the peaches, pleating dough as necessary to lie flat against the peaches. Sprinkle center with almonds and sliced crystallized ginger. Brush edges of pastry with milk. Bake for 35 to 40 minutes (or until edges are golden brown) at 375°F. Serve warm 
(or cold)


 

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