Crostata alle pesche (fresh peach pie)
This is my absolutely favourite summer pie. Typically crostata means a tart made with jam or a pie filled with custard or cream and can be topped with fruit. This version skips the custard and whipped cream (although also excellent) for a lighter, fresher take on crostata. Try it. You won't regret it.
Author: Woo Wei-Duan
Recipe type: Dessert (Dolci)
- 1 recipe pasta frolla (short crust)- substitute 25 grams of the cornstarch and 15 grams of the flour with 40 grams of finely ground pistachios and add 5 mls (1 teaspoon) almond extract
- 10 peaches, ripe
- 2 peaches, ripe, skin removed and cut into 2 cm pieces
- 150 mls water
- 150 grams sugar
- 1 vanilla bean, seeds removed
- 3 mls (1/2 teaspoon) orange blossom water
- Heat the oven to 175C. Use a rolling pin to roll out the pastry wide enough to fit a 24 cm pie dish or pastry ring.
- Check that the pastry will fit your pie dish or pastry ring including the sides.
- Roll the dough around the rolling pin and unroll into the dish or ring. If using a pastry ring, place it on a sheet pan lined with parchment paper.
- Press the pastry down into the dish or ring ensuring that it is pressed into the corners around the mould so it does not slip down. Use a knife to trim the edges, use a fork to poke holes around the bottom and side and refrigerate for 10 minutes.
- Bake the pastry for 20 to 25 minutes or until golden. If the pastry puffs during cooking just pierce it with a fork and continue baking. Let the pastry cool.
- Meanwhile to make the peach syrup, place the sugar, water and vanilla pod and beans together in a saucepan and bring to a boil.
- Add the 2 cut peaches and the orange blossom water to the mixture.
- Reduce to a simmer and cook for 30 minutes. Let it cool and remove the vanilla pod.
- When ready to serve, remove the skin of the remaining 10 peaches.
- Cut the peaches into 2 cm pieces.
- Toss the peaches together with the cooled simple syrup.
- Place the peaches onto the cooled pastry and serve.