![]() When you shop using our links, we earn a small commission. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Excerpted by permission of Random House, an imprint and division of Penguin Random House LLC. Photographs copyright © 2022 by Johnny Miller. For a double crust, add 12 grams (0.4 ounces) Pecorino cheese, grated (about 21/4 tablespoons) to the flour/sugar/salt mixture.Įxcerpted from Delectable by Claudia Fleming with Catherine Young. This is also delicious with Pecorino cheese incorporated in the dough. *Note: To make a single-crust savory dough, reduce the sugar to 6 grams (0.2 ounces / about 1 1/2 teaspoons) for a double crust, use 12 grams (0.4 ounces / about 1 tablespoon) sugar. Refrigerate the dough until it is firm, at least 1 hour and up to 2 days, or freeze it for up to a month. Gather the dough into a ball, wrap it in plastic, then flatten it into a disk. Turn the dough out onto a floured work surface. ![]() Add 1/4 cup ice water and process until the water is evenly distributed and the dough holds together when pinched add a little more water if the dough seems too dry. Add the frozen butter and process until the biggest pieces are the size of peas, about 10 seconds. Combine the flour, sugar, and salt in the food processor and pulse to combine. ![]() To make the dough in a food processor, cut the butter as described above and freeze it. Using a fork, mix the water into the dough until it is evenly distributed and the dough holds together (add a little more ice water if the dough seems too dry). Sprinkle the dough with 1/4 cup ice water. Work just until all the butter pieces have been pinched and flattened. Add the butter and, working quickly, use your fingers to massage the butter with the flour, pinching it bit by bit and coating each piece of butter with flour. In a bowl, mix the flour with the sugar and salt. To make the dough by hand, cut half of the butter in a 1/2-inch dice and the remaining butter in a 1-inch dice, then chill it all while you gather the remaining ingredients. Allow the crostata to cool, then slice and serve it with ice cream or whipped cream, if desired.ġ43g unsalted butter (5oz), chilled Ģ10g all-purpose flour (7.4oz / about 11/2 cups) ġ2g sugar* (see note) (0.4oz / about 1 T) ģg Diamond Crystal kosher salt (1 tsp) Remove the crostata from the oven, transfer it to a wire rack (this is done most easily by sliding the parchment with the crostata onto the rack). Reduce the oven temperature to 350☏ and continue baking until the crust is nicely browned and the filling is bubbly, about 35 minutes more. Brush the top and sides of the pastry with egg, then sprinkle the crust with crystallized sugar.īake the crostata on the baking sheet until the crust begins to color, about 15 minutes. Spoon the crumble evenly over the exposed fruit in the center of the crostata. Form the crostata’s sides by working a section of dough at a time, lifting it up and over the filling and pinching and folding it, pleating the dough and forming the edge. Scatter the raspberries over the peaches. Spoon the peaches and their juices onto the dough, avoiding the egg-washed border. Brush a 2-inch border around the perimeter with the beaten egg. Take the dough out of the refrigerator, leaving it on the baking sheet. In a large bowl, combine the peaches, sugar, vanilla, and cornstarch and set aside for about 5 minutes. To start the crostata and filling, preheat the oven to 400☏. Put the parchment (and dough) on a baking sheet and chill the dough for 15 minutes in the freezer or at least 30 minutes in the refrigerator. Roll out the crostata dough on a piece of parchment into a round about 13 inches across. To start the crust, follow the instructions below. Note: This recipe calls for only 3/4 cup of the crumble, but I make the whole batch and freeze the rest for later.Ģ10g all-purpose flour (7.4oz / about 1 1/2 cups)ġ10g light brown sugar (3.9oz / about 1/2 cup)ġ80g all-purpose flour (6.3oz / about 1 1/4 cups)Ġ.7g Diamond Crystal kosher salt (1/4 tsp)Ĥ medium peaches (about 600g), halved, pitted, and thickly slicedġ tsp vanilla paste or pure vanilla extractĪbout 8g crystallized sugar, such as turbinado, Demerara, or Sugar In The Raw (0.3oz / about 1 1/2 tsp) I cool all crostatas on a wire rack to prevent the crusts from steaming and softening. I don’t peel the peaches for this if you prefer to, I recommend you add a little extra cornstarch to the filling so it doesn’t wind up too juicy. I don’t know if crostatas are any simpler to make than pies or tarts, but the relaxed, unfussed feel of the pastry makes them my preferred summertime dessert.
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