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I like this Peach Crostata Ron posted back at Gail's
Joined: Dec 9, 2005
Posted to Thread #7235 at 10:35 pm on Jul 19, 2007
Rec: Peach Crostata
Date: Wed, 30 May 2001 11:14:34 GMT
From: Ron in Worcester
Rec: Peach Crostata
Here's one that I found on the Food Maven's (www.foodmaven.com) website. I think I posted it here before, but I can't get the epi search function to work, so I'm copying it from my files. I'll be making it again soon--thanks for reminding me!
I always think of this as "beach crostata" because one August on Fire Island my housemates became addicted to it and I was forced to make it ... all ... the ... time. I mean a couple every day. It was exhausting, and pretty boring. It says a lot for the pastry that I still look forward to making it every peach season.
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
8 Tbsp. (1 stick) butter
5-6 medium peaches (preferably freestone),
peeled and halved
1/2 to 3/4 cup sugar
ground cinnamon (optional)
1 cup heavy cream, sour cream or yogurt
Preheat the oven to 400º F. In a mixing bowl stir together the flour, the 1/4-cup of sugar, and salt. Cut in the butter, using the tips of your fingers, until the mixture resembles coarse meal. Press the mixture evenly into the bottom and up the sides of a deep 9- or 10-inch pie plate. Make the top edge neat by pressing the side up with the side of your left index finger into the side of your right index finger (or vice versa).
Arrange the peaches over the crust and sprinkle with the remaining 3/4 cup of sugar. Sprinkle lightly with cinnamon, too, if desired. Bake for 15 minutes.
Meanwhile, in a small bowl, with a fork or whisk, beat together the cream and eggs until well blended. After 15 minutes, remove the crostata from oven, pour over the egg and cream mixture, then return to the oven for another 30 minutes.
Serve warm (not hot) or at room temperature. (The crostata is at its best if never refrigerated.)
Variation: Nectarines are a natural substitute for peaches.
Advance Preparation: May be baked several hours ahead. Can be kept at room temperature for up to 24 hours.
The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain
Other messages in this thread:
- 7235. ISO your favorite Peach Cobbler Recipe (my dad has some peaches & we can't find Mom's recipe...) [NT] - Luisa_Calif - 9:12pm on 07/14/07 (12)
- REC: Grammy's Peach Cobbler (my fave, bar none) - cheezz - 11:21pm on 07/14/07
- Luisa_Calif. - Rick Bayless's Grandma Potter's Peach Cobbler featured in Saveur scroll for recipe [LINK] - GayR - 1:03am on 07/15/07
- Thanks to you both. I've sent these on to my sister [NT] - Luisa_Calif - 5:18am on 07/15/07
- I have settled on this as my favorite;; good luck! - MarkinHouston - 12:26pm on 07/15/07
- Rec: Colorado Peach Cobbler, I've been meaning to post this one. It's different from the others in - Curious1 - 12:44pm on 07/15/07
- Curious, I tried this last night! - Susie in CO - 4:24am on 07/17/07
- Hi Susie, it doesn't really come together for me, either, it's sort of crumbly. I know what you - Curious1 - 6:51pm on 07/17/07
- AND these too! Sis will have lots of choices! [NT] - Luisa_Calif - 3:52pm on 07/15/07
- I really like the topping on this Crumble. [LINK] - AngAk - 5:53pm on 07/17/07
- Crumbles and cobblers are different -- a cobbler is a crust that breaks (or 'cobbles') - cheezz - 1:08am on 07/18/07
- I like this Peach Crostata Ron posted back at Gail's - MariaDNoCA - 10:35pm on 07/19/07