Think of soft, creamy vanilla custard topped with fresh peach wedges. And all this on a delicious Italian crostata base. YuM!
For the crust:
1stick butter/ 4 oz
For the filling:
For the glaze:
2tbspjampeach, apricot or apple
In a large bowl mix all dry ingredients for the dough. Add cold butter cut in small cubes. Using a wooden spatula break butter cubes into small pieces. You can do all this using a food processor. Simply add all ingredients in the bowl and pulse a couple of times until you have a nice crumbly dough.
Add an egg and vanilla extract. Finish kneading the dough with your hands until it comes together.
TIP: If the dough seems too dry and hard to work with add a tablespoon of water.
Cover the dough with a plastic wrap and leave it in the fridge for 30 minutes for the butter to set. Past 30 minutes roll the dough on a lightly floured surface into a disk shape, slightly large than your tart pan.
Roll the disk onto the rolling pin and transfer to a pan. Cut off the excess dough.
Stick it with a fork a couple of times.
Place a piece of parchment paper on top(!) and cover with any kind of dry beans.
We are doing this to prevent the dough from fluffing unevenly.
NOTE: Once you used the beans they can’t be used for cooking. BUT. They can definitely be re-used times and times for making crostata again.
Bake at 350F for 20-25 minutes. Let cool completely.
In the meantime prepare peaches and the final glaze.
Run a sharp knife around the peaches and pull apart to remove the pit.
Cut each half into less than ⅛ inch slices.
For the glaze mix apricot, peach or apple jam (or any other kind of light color jam) with a litlle bit of water.
Generously cover crostata base with vanilla pasty cream and layer peach wedges in a circle starting from outwards.
Brush the top with your jam glaze to prevent peaches from loosing the color.
Fresh Peach Crostata with Vanilla Custard https://www.italianrecipebook.com/fresh-peach-crostata-with-vanilla-custard/