Buckwheat and Peach Crostata by @cakeofgina_

58 min

8 servings

🌾

150 g

Buckwheat flour

🌾

150 g

All-purpose flour

🌰

100 g

Almond flour

🍬

100 g

Sugar

🧈

150 g

Butter

🥚

2 small eggs

Eggs

🫙

4 g

Baking powder

🍓

300 g

Peach jam

🍑

Peaches

💧

15 ml

Water

  1. Combine
    • buckwheat flour
    • Sugar

    Combine the buckwheat flour, all-purpose flour, almond flour, sugar, and baking powder in a mixing bowl.

  2. Add
    • unsalted butter
    • Buckwheat flour
    • Sugar

    Add the cold cubed butter. Rub it into the dry ingredients until the mixture resembles coarse sand.

  3. Add
    • egg

    Add the 2 small eggs. Mix until a uniform dough forms.

  4. Shape

    Shape the dough into a flat disc. Wrap it tightly in plastic wrap.

  5. Chill

    Chill the wrapped dough in the refrigerator for at least 360 min.

  6. Preheat

    Preheat the oven to 175°C / 350°F. Lightly prepare the tart pan if needed.

  7. Roll

    Roll the chilled dough to a 3 mm thickness. Transfer it into the 9-inch tart pan.

  8. Press

    Press the dough into the base and sides. Trim away excess dough.

  9. Spread
    • peach jam

    Spread 250 g of peach jam evenly over the pastry base.

  10. Slice
    • peach
    • Peach jam

    Slice the peaches into thin wedges. Arrange them in overlapping fan shapes over the jam.

  11. Mix
    • peach jam
    • water
    • Peaches

    Mix the remaining 50 g peach jam with 15 ml water. Brush the mixture over the peach slices.

  12. Bake
    • Peaches

    Bake the crostata for 25 to 30 min. Remove it when the pastry is golden and the peaches are glossy.

  13. Cool

    Cool the crostata before slicing. Serve 1 slice per person.

Buckwheat and Peach Crostata by @cakeofgina_

58 min

8 servings

🌾

150 g

Buckwheat flour

🌾

150 g

All-purpose flour

🌰

100 g

Almond flour

🍬

100 g

Sugar

🧈

150 g

Butter

🥚

2 small eggs

Eggs

🫙

4 g

Baking powder

🍓

300 g

Peach jam

🍑

Peaches

💧

15 ml

Water

Preparation Steps

  1. Step 1/13

    Combine the buckwheat flour, all-purpose flour, almond flour, sugar, and baking powder in a mixing bowl.

    🌾buckwheat flour
    🌾all-purpose flour
    🌰almond flour
    🍬granulated sugar
    🫙baking powder
    🥣mixing bowl
    ⚖️kitchen scale

  2. Step 2/13

    Add the cold cubed butter. Rub it into the dry ingredients until the mixture resembles coarse sand.

    🧈unsalted butter
    🥣mixing bowl
    🥐pastry cutter

  3. Step 3/13

    Add the 2 small eggs. Mix until a uniform dough forms.

    🥚egg
    🥣mixing bowl

  4. Step 4/13

    Shape the dough into a flat disc. Wrap it tightly in plastic wrap.

    🧻plastic wrap

  5. Step 5/13

    Chill the wrapped dough in the refrigerator for at least 360 min.

  6. Step 6/13

    Preheat the oven to 175°C / 350°F. Lightly prepare the tart pan if needed.

    🍰9-inch tart pan

  7. Step 7/13

    Roll the chilled dough to a 3 mm thickness. Transfer it into the 9-inch tart pan.

    🥖rolling pin
    🍰9-inch tart pan

  8. Step 8/13

    Press the dough into the base and sides. Trim away excess dough.

    🍰9-inch tart pan
    🔪knife

  9. Step 9/13

    Spread 250 g of peach jam evenly over the pastry base.

    🍓peach jam
    🥄spoon
    🍰9-inch tart pan

  10. Step 10/13

    Slice the peaches into thin wedges. Arrange them in overlapping fan shapes over the jam.

    🍑peach
    🔪knife
    🪵cutting board
    🍰9-inch tart pan

  11. Step 11/13

    Mix the remaining 50 g peach jam with 15 ml water. Brush the mixture over the peach slices.

    🍓peach jam
    💧water
    🥄spoon
    🖌️pastry brush

  12. Step 12/13

    Bake the crostata for 25 to 30 min. Remove it when the pastry is golden and the peaches are glossy.

    🍰9-inch tart pan

  13. Step 13/13

    Cool the crostata before slicing. Serve 1 slice per person.

    🔪knife

Composition

Ingredients

Types

Grains, Nuts, Eggs, Leavening agents, Fruit preserves, Water

Ingredients

Buckwheat flour, All-purpose flour, Almond flour, Sugar, Butter, Eggs, Baking powder, Peach jam, Peaches, Water

Notes

Buckwheat flour (for the pastry), All-purpose flour (type 00 flour), Butter (cold, diced), Eggs (small), Baking powder (level teaspoon), Peach jam (for the filling layer and for the glaze, no amount given), Peaches (sliced, arranged fanned on top, no amount given), Water (used to thin the jam for glazing)

Allergens

gluten, tree nuts, eggs

Dietetics

Dietary regimen

Vegetarian

Calories

455 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 54g, Fat: 24g, Fiber: 5g, Sugar: 30g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 2.4mg, Potassium: 225mg

Vitamins

Vitamin A: 180µg, Vitamin C: 4mg, Vitamin E: 3mg

Preparation

Time Information

Preparation

30 minutes

Cooking

28 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, kitchen scale, pastry cutter, plastic wrap, rolling pin, 9-inch tart pan, pastry brush, knife, cutting board, spoon

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast, Brunch, Afternoon tea, Summer

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crumbly, Buttery, Tender, Juicy

Flavors

Sweet, Nutty, Fruity, Buttery, Rustic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container in a cool, dry place.), fridge : 5 days (Store covered in an airtight container.), freezer : 60 days (Wrap individual slices tightly and thaw in the refrigerator.)