Peach Crostata by @cakeofgina_

2h10

8 servings

🌾

340 g

Flour 00

🍬

100 g

Icing sugar

🧈

150 g

Butter

🥚

36 g

Egg yolks

🍋

6 g

Lemon zest

🧂

0.3 g

Salt

🍬

75 g

Sugar

🥚

50 g

Egg

🥛

45 ml

Milk

🫙

4 g

Baking powder

🍑

700 g

Peaches

🍓

30 g

Peach jam

💧

15 ml

Water

  1. Combine
    • all-purpose flour
    • unsalted butter
    • Lemon zest

    Combine 250 g all-purpose flour, 100 g icing sugar, 150 g cold unsalted butter, and half the lemon zest until sandy.

  2. Add
    • egg yolk
    • salt

    Add 2 egg yolks and salt; press the mixture into a smooth dough.

  3. Wrap

    Wrap the dough and chill it for 60 minutes.

  4. Roll

    Roll out the chilled dough and line a 26–28 cm tart pan.

  5. Whisk
    • egg
    • granulated sugar

    Whisk the egg with 75 g granulated sugar until evenly combined.

  6. Whisk
    • all-purpose flour
    • milk

    Whisk in 90 g all-purpose flour, then whisk in 45 ml milk.

  7. Stir
    • lemon zest
    • baking powder

    Stir in the remaining lemon zest and 1 tsp baking powder.

  8. Pour

    Pour the filling into the pastry shell and level its surface.

  9. Halve
    • peaches

    Halve and score the peaches; arrange them in a circle over the filling.

  10. Bake

    Bake on the lowest oven rack at 170°C / 340°F convection for about 40 minutes.

  11. Cool
    • icing sugar

    Cool the crostata completely and dust it with 10 g icing sugar.

  12. Brush
    • peach jam
    • water
    • Peaches

    Loosen 30 g peach jam with 15 ml water and brush it over the peaches.

  13. Step
    • Peaches
    • Peach jam
    • Water

    Thin the peach jam with water and glaze the peaches.

Peach Crostata by @cakeofgina_

2h10

8 servings

🌾

340 g

Flour 00

🍬

100 g

Icing sugar

🧈

150 g

Butter

🥚

36 g

Egg yolks

🍋

6 g

Lemon zest

🧂

0.3 g

Salt

🍬

75 g

Sugar

🥚

50 g

Egg

🥛

45 ml

Milk

🫙

4 g

Baking powder

🍑

700 g

Peaches

🍓

30 g

Peach jam

💧

15 ml

Water

Preparation Steps

  1. Step 1/13

    Combine 250 g all-purpose flour, 100 g icing sugar, 150 g cold unsalted butter, and half the lemon zest until sandy.

    🌾all-purpose flour
    🍬icing sugar
    🧈unsalted butter
    🍋lemon zest
    🥣mixing bowl
    🥐pastry cutter

  2. Step 2/13

    Add 2 egg yolks and salt; press the mixture into a smooth dough.

    🥚egg yolk
    🧂salt
    🥣mixing bowl
    🥄spatula

  3. Step 3/13

    Wrap the dough and chill it for 60 minutes.

  4. Step 4/13

    Roll out the chilled dough and line a 26–28 cm tart pan.

    🥖rolling pin
    🍳28 cm tart pan

  5. Step 5/13

    Whisk the egg with 75 g granulated sugar until evenly combined.

    🥚egg
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk

  6. Step 6/13

    Whisk in 90 g all-purpose flour, then whisk in 45 ml milk.

    🌾all-purpose flour
    🥛milk
    🥣mixing bowl
    🥄whisk

  7. Step 7/13

    Stir in the remaining lemon zest and 1 tsp baking powder.

    🍋lemon zest
    🫙baking powder
    🥣mixing bowl
    🥄spatula

  8. Step 8/13

    Pour the filling into the pastry shell and level its surface.

    🍳28 cm tart pan
    🥄spatula

  9. Step 9/13

    Halve and score the peaches; arrange them in a circle over the filling.

    🍑peaches
    🔪knife
    🍳28 cm tart pan

  10. Step 10/13

    Bake on the lowest oven rack at 170°C / 340°F convection for about 40 minutes.

    🍳28 cm tart pan

  11. Step 11/13

    Cool the crostata completely and dust it with 10 g icing sugar.

    🍬icing sugar
    🧺fine sieve

  12. Step 12/13

    Loosen 30 g peach jam with 15 ml water and brush it over the peaches.

    🍓peach jam
    💧water
    🥣mixing bowl
    🖌️pastry brush

  13. Step 13/13

    Thin the peach jam with water and glaze the peaches.

Composition

Ingredients

Types

Eggs, Fruit, Seasonings, Dairy, Leavening agents, Fruit preserves, Water

Ingredients

Flour 00, Icing sugar, Butter, Egg yolks, Lemon zest, Salt, Sugar, Egg, Milk, Baking powder, Peaches, Peach jam, Water

Notes

Flour 00 (for the shortcrust pastry), Icing sugar (for the shortcrust pastry, for dusting once cold), Butter (cold, for the shortcrust pastry), Egg yolks (for the shortcrust pastry), Lemon zest (for the shortcrust pastry, amount not given, for the filling), Salt (for the shortcrust pastry), Sugar (for the filling), Egg (medium, for the filling), Milk (for the filling), Baking powder (for the filling), Peaches (halved and scored, in season, amount not given), Peach jam (thinned with water, to glaze the peaches), Water (to thin the peach jam for glazing)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Lacto-ovo vegetarian

Calories

455 kcal

Macro nutrients

Carbohydrates: 62g, Protein: 6g, Fat: 20g, Fiber: 2g, Sugars: 34g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 2mg, Potassium: 190mg, Sodium: 115mg

Vitamins

Vitamin A: 180µg, Vitamin C: 5mg, Vitamin D: 0.8µg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

40 minutes

Overall

2 hours 10 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

28 cm tart pan, mixing bowl, pastry cutter, whisk, spatula, rolling pin, knife, pastry brush, fine sieve

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Snack, Afternoon tea, Summer gathering

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Buttery, Tender, Soft, Juicy, Crisp-edged

Flavors

Sweet, Fruity, Buttery, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep covered in a cool, dry place away from sunlight.), fridge : 3 days (Store covered in an airtight container after cooling completely.), freezer : 2 months (Freeze tightly wrapped in individual slices; thaw overnight in the refrigerator.)