Individual Peach Crostatas Recipes

SUMMER PEACH AND RHUBARB CROSTATA

Steps:

• For the crostatas: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• In a medium mixing bowl, combine the peaches, rhubarb, lime juice, triple sec, vanilla and 1/3 cup of the sugar.
• Unfold the puff pastry dough onto a floured work surface. Using a floured rolling pin, roll out to a thickness of 1/8 inch. Using a round cutter or a 6-inch circular template, cut 4 circles into the dough and transfer to the prepared baking sheet. Fold 1/2 inch of the dough over itself all around the edge of each circle, crimping it with your fingers to create a thin border. Using a fork, pierce the pastry dough all over.
• Using a slotted spoon to leave excess liquid behind, spoon some of the fruit mixture into the center of each circle. Using a pastry brush, brush each pastry edge with some of the remaining fruit liquid and sprinkle with the remaining 1 tablespoon sugar. Bake until the edges are golden brown and the centers are bubbling, 25 to 30 minutes.
• While the crostatas are baking, reduce the remaining fruit liquid in a small pot to a syrupy consistency, about 5 minutes.
• For the creme fraiche: In a small bowl, whisk together the creme fraiche, agave and lime zest and juice until soft peaks form.
• Remove the crostatas from the oven and spoon the fruit syrup over the top as a glaze. Allow to cool slightly before serving with a dollop of the creme fraiche and a sprig of mint.

INDIVIDUAL PEACH TARTE TATIN

Steps:

• Melt the butter in a saucepan until it bubbles. Add the sugar and stir with a wooden spoon until smooth. Add the vanilla bean and cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla seeds inside. Continue simmering until caramel in color, about 5 minutes. The mixture might not look smooth and blended at this point.
• Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5 minutes more. Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet. Pour 2 tablespoons of caramel into the bottom of each ramekin. Arrange 1 peach half in each ramekin. Pour a little more caramel over the peaches and bake until the caramel is bubbling and the peaches are almost tender, 15 to 20 minutes. (The recipe can be made up to this point, cooled to room temperature, and refrigerated overnight. Bring to room temperature before proceeding.)
• Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly larger than the diameter of your ramekins (they will shrink during the baking). Remove the ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of puff pastry and bake until the pastry is golden brown, about 10 minutes more. Let cool at least 1 hour or up to 8 hours. When ready to serve, re-warm the tarts slightly to loosen the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on your stovetop, set over medium heat. Unmold upside down onto small plates and serve, with the peaches up and the pastry on the bottom.

RUSTIC PEACH AND BLUEBERRY CROSTATA

Steps:

• To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
• To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
• Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.

PEACH CROSTATA RECIPE

Steps:

• Preheat the oven to 375℉ (190°C). Position rack to bottom third.

FRESH PEACH CROSTATA

Steps:

• Preheat oven to 375 degrees F.
• Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
• In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
• Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.

INDIVIDUAL SWEET POTATO CROSTATAS

Steps:

• Cut sweet potatoes into even chunks, place in medium size saucepan, cover with water and boil for 10 to 15 minutes or until fork tender. Drain and when cool enough to handle remove the peel.
• Place in large bowl and add in brown sugar, egg, milk, salt, butter, almond extract and pumpkin pie spice. Coarsely mash and mix in shredded coconut and craisins.
• Preheat oven to 400 degrees.
• Line 2 cookie sheets with parchment paper. Roll out pastry crusts one at a time and cut into 4ths. Place 4 wedges on each cookie sheet. Evenly mound the sweet potato mixture onto the 8 wedges. Fold edges of each wedges in about 1/2 and inch, leaving the center of each exposed.
• Beat the egg white with 1 tablespoon water. Brush the pastry edges with egg white wash. Finely chop the sliced almonds and sprinkle over the top of pastries. Top each with a generous portion of miniature marshmallows.
• Bake in preheated oven for 10 to 15 minutes. Remove pastries to a wire rack and allow to cool to room temperature before serving.

PEACH-MASCARPONE CROSTATAS

Steps:

• Preheat oven to 375 degrees.
• Remove pie crusts from packaging and squeeze both crusts together.
• Roll into a 12-inch long, 3-inch wide, 1/2-inch high rectangle and cut into 6 2-inch pieces.
• Roll one piece into a ball, and then roll out into a 5-inch circle on parchment paper.
• Place on a parchment paper-lined baking sheet and continue with remaining pie crust dough.
• Set aside while you prepare the peaches.
• Peel the peaches, slice in half and remove the seeds.
• Place peach halves in a bowl, sprinkle with the lemon juice and stir gently.
• Sprinkle 2 tablespoons of the sugar, the flour and cinnamon over the peach halves and stir gently to coat all peaches with the dry ingredients.
• Set aside.
• Place the mascarpone cheese in a bowl and add the remaining 2 tablespoons of sugar.
• Spoon 1 heaping tablespoon of the sweetened mascarpone cheese into the hollow of one of the peach halves.
• Center the peach half filled-side down on one of the pastry circles.
• Brush the dough with the beaten egg white and crimp dough around the peach.
• Continue with remaining peaches.
• Brush the outside of all 6 crostatas with the remaining egg white and sprinkle the outside crusts with granulated sugar.
• Bake for 30 minutes.
• Serve immediately, or refrigerate and serve cold.