Recipe: Peach Crostada

 The following recipe is from The Perfect Peach by The Masumoto Family.

* This recipe is of the Crostada but made in the traditional way, not the way written in the directions of the book.

 Items needed:

Baking sheet

Parchment paper

pastry brush

 Ingredients:
Dough: (prepare 1 day in advance)

3/4 cup all-purpose flour

6 TBSP Whole Wheat flour

1 TBSP Sugar

1/2 cup + 1 TBSP Butter, unsalted cold and cubed

1 Lg egg

1 1/2 tsp milk

 

Filling:

1/2 cup sugar

3 TBSP all-purpose flour

1.2 tsp cinnamon

6-8 peaches, ripened, peeled and cut into wedges

about 1/4 cup of turbinado  sugar or coarse sanding sugar for edges

1 TBSP Heavy Cream

Directions: (for dough)

1.  Place flour, sugar, and salt in a medium bowl or food processor and blend/pulse to mix.
2. Scatter cubed butter into flour and mix by hand or pulse until resembling coarse sand.
3. In small bowl, whisk egg and milk together.
4. Add to flour mixture and mix or pulse until rough dough forms clumps. Do NOT overmix, will become paste and toughen dough. **If dough is extremely wet, can add up to 2 TBSP of all-purpose flour (I had this issue with the recipe and added flour)
5. Pull together and form into disk about 1″-1 1/2″ thick. Do NOT knead.
6. Wrap disk in plastic wrap and refrigerate for 1.5-2 hrs or up to one day.

Directions: 

1. Preheat oven to 375 degrees.
2. Place flour, sugar, and cinnamon in small bowl and mix together.
3. Place sliced peaches in medium bowl and sprinkle with flour mixture. Making sure to coat and stir thoroughly without damaging peaches.
4. Place dough on floured parchment paper, precut to fit baking sheet.
5. Roll dough into circle about 11″ in diameter and about 1/8″ thickness.
6. Slide dough disk and parchment paper onto baking sheet.
7. Using sliced peaches, arrange in single later, going in a circle starting about 1″-1 1/2″ from edge of dough disk.  Continue pattern until you reach the center. **If there is a lot of juices left over, don’t add to peaches, will end up with boil over.
8. Start at 12’oclock position and begin folding edge of dough over peaches, overlapping dough as you go in circle until completed.
9. Using pastry brush, brush outer edges of dough with heavy cream and sprinkle with sugar (turbinado or coarse variety)
10. Place in center of oven and bake for 50-60 minutes or until crust is golden brown.  **If using baking sheet with no edges, place empty baking sheet on rack beneath to avoid spillage in your oven.
11. Once cooled for about 20-30 minutes, cut into wedges and serve!

ENJOY!!