Peach Mascarpone Crostatas Recipes

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.

INDIVIDUAL PEACH CROSTATAS

Steps:

• For the pastry: In a large bowl or in the bowl of a food processor, combine the flour, cornmeal, sugar, salt, baking soda, baking powder, and lemon zest. Cut the butter into the dry ingredients until the mixture is crumbly by either pulsing it in the processor or using a pastry blender, a couple of knives, or your fingertips. If using a food processor, be sure not to overmix, which will cause the butter to soften too much. Add the heavy cream, Marsala, and the cheese, if you're using it. Pulse briefly just until moist clumps form or stir with a fork until just combined. Divide the dough into 4 pieces, shape them into discs, wrap well in plastic wrap, and refrigerate for at least 1 hour and up to a day.
• For the filling: Combine the peaches, sugar, butter, and cornstarch in a large bowl; set aside.
• To bake the crostatas: Heat the oven to 375 degrees F. Line two baking sheets with parchment paper and flour a work surface well. Shape the tarts by rolling each dough disc into a circle 7 inches across and between 1/8 and 1/4 inch thick (they don't have to be perfectly round).
• Top the dough rounds with the peaches, leaving a 1-inch border of dough empty. If using the pecorino, sprinkle about 1/2 tablespoon over each crostata. Fold the edges of the rounds up and over the peaches, pleating loosely. Carefully transfer the tarts to the parchment-lined baking sheets. Bake the crostatas until the dough turns a deep golden brown, 25 to 30 minutes. Cool slightly and serve with additional grated pecorino, if you like.

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.