Crostata di Pesche

🍑 With summer almost upon us, the markets have started filling with colour from gorgeous summer fruit. I adore peaches and was thrilled to have the opportunity to make this ‘Crostata di Pesche’. I have used a recipe by Florence based Chef Arturo Dori . He is a regular contributor for the monthly magazine This Tuscan Life and this month’s recipe is this fresh and light summery tart. Arturo Dori is also a sommelier and a certified cheese tester. Arturo’s recipe is easy to follow and the custard is probably the best I’ve ever made. Once you have a recipe you are happy with for the pastry and custard, you can use any fruit you wish for the topping. 🍑

CROSTATA DI PESCHE Recipe by Chef Arturo Dori PASTRY 200g caster sugar 4 egg yolks 300g butter 500g plain flour ’00’ 1 teaspoon vanilla extract pinch salt zest of 1 lemon In an electric mixer with a whisk attachment, add the egg yolks, sugar, butter, salt, vanilla extract and lemon zest. Whisk until butter is soft and all ingredients are combined. Exchange the whisk attachment for the flat beater and add the flour a little at a time. Mix gradually until all flour is combined and you have a ball of dough. Turn out onto a lightly floured board, knead quickly and form into a disc. Cover with plastic kitchen wrap and refrigerate for at least 4 hours or preferably overnight.

Custard (Crema Pasticcera) 125ml cream 125ml milk 3 egg yolks 2 heaped tablespoons of cornflour 80g sugar Vanilla seeds scraped from 1 vanilla bean In an electric mixer, whisk the egg yolks and sugar until the mixture is pale, light and fluffy looking. Add the vanilla and cornflour and whisk again until combined. Add the milk and cream to a saucpan and bring to a simmer. Remove the saucepan from the heat, add the egg yolk mixture, and whisk by hand until you have a smooth mixture. Return the saucepan to a medium heat and continue whisking until the mixture simmers and thickens. Remove again from the heat but continue whisking until you are happy that the custard has thickened and is smooth with no lumps. Transfer the custard into a bowl. Place plastic kitchen wrap directly on the surface of the custard (to prevent a skin forming on the surface) and allow to cool to room temperature. I prefer to prepare this the day before making the tart and I refrigerate the custard overnight.

Summer Peach Tart 🍑5 – 6 Yellow freestone peaches, skin on. Remove the pastry from refrigerator and knead with a little flour. Roll out and line a 26cm diam tart tin. Trim border of excess pastry, poke holes over the base with a fork. Line with baking paper and fill with ceramic baking beads. Bake at 180°C for 15 minutes. Remove paper and ceramic beads, return pastry to oven and cook for a further 10 minutes. Allow to cool. Cut peaches in half and remove stone. Slice each half in thin slices. Spoon the custard into the pastry case, and spread evenly over the base. Arrange the peach slices over the custard. Bake at 160°C for 20 -30 minutes. Allow to cool. Serve sprinkled with icing sugar and garnish with mint leaves.

**Please note that you don’t have to return the tart to the oven the second time. Depending on what fruit you are using, you might want to decorate the custard tart and then serve directly with the fresh fruit sliced on top.

PEACH CROSTATA

www.tonibrancatisano.com IG: Toni Brancatisano #stellerstories #stellerfood #foodies #stelleritalia #foodanddrink #foodphotography #dessert #stellerrecipes

Share This Story
    get the app