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Happy Labor Day weekend!
This morning at 3 am I couldn’t sleep so I decided to get up and bake!
Yes, me the person that never bakes. We had some peaches and plums and I always keep an “emergency” prepared pie crust in the house; so I decided to make a crostata.
For those of you who aren’t familiar with a crostata, it is an Italian baked tart. Also know as a galette in France.
This is the type of baking I can do; quick, easy and always delicious.
The perfect breakfast with a cup of coffee or tea.
Once again, I posted the picture to Dishing With Diane Instagram page and requests for the recipe started to pop up.
So the recipe is printed below along with a recipe for homemade pie crust if you don’t like store bought and a photo of another crostata I made with cherries.
Enjoy the weekend…
Peach and Plum Crostata
- Prepared pastry dough (uncooked), enough for a 9-inch pie pan
- 3 large peaches, thinly sliced
- 2 plums, sliced
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 whole egg, beaten OR 1 tbsp. apricot jam* with 1 tsp. water
- Sugar in the raw
- 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, plums 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 OR the jam & water and sprinkle edges with sugar in the raw.
- 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.
- COOKS NOTES:
- I used Stonewall Kitchen Bellini jam* for this crostata instead of the egg or apricot jam.
I also made a cherry crostata with this recipe.
For those of you who prefer a homemade pie crust, this is the recipe that I use…
Basic Pie Crust by Martha Stewart
- YIELD: ONE 9-INCH CRUST
- 1- 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 2 to 4 tablespoons ice water
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don’t over mix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
To freeze: Wrap in plastic and foil; freeze up to 3 months. Thaw in refrigerator.
Until my next post, make every day a celebration!
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