{"id":4748,"date":"2012-08-12T21:05:17","date_gmt":"2012-08-13T04:05:17","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=4748"},"modified":"2012-08-15T21:29:54","modified_gmt":"2012-08-16T04:29:54","slug":"white-peach-crostata","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/white-peach-crostata\/","title":{"rendered":"White Peach Crostata"},"content":{"rendered":"

\"Three-Peaches-640x258-823\"<\/a><\/p>\n

There’s no doubt about it. Come summer, the luscious peach rocks the fruit world. Succulent and heavily scented, sporting their peachy blush, they are piled high at Farmer’s Markets and grocery stores everywhere. Their message is “Summer has Arrived.”<\/p>\n

And the White Peach is the rarefied peach, sweet and low in acid. Slightly smaller than the classic Elberta and lacking its pinky orange coloring, these peaches have the most delicate perfume and understated color. Lately I have been putting a white peach in my morning cereal, and I am struck by the beautiful color with which the peach imbues the milk. The very palest peachy pink, it is quite lovely.<\/p>\n

Aside from their wonderful flavor and delicate color, white peaches have a couple of characteristics that make them much easier to work with than the classic peach. Their skin is more tender than other varieties and their flesh, even when ripe, remains firm. And in the food prep arena, the pit of a white peach is surprisingly easy to remove. Just cut the fruit in half, and holding one half in each hand, gently turn the halves in opposite directions. The peach will offer little resistance, opening apart cleanly and evenly with the pit remaining in one half. The pit is easily lifted out. This is one hassle free fruit.<\/p>\n

There was a time when the season for this alluring fruit was a brief two weeks, but thanks to modern hybridizers, white peaches can remain available for up to four months. That’s all summer for those of you who are counting. It seems that everyone is writing about them now, so I figured I’d pile on with a White Peach Crostata.<\/p>\n

\"White-Peach-Crostata-640x506-2407_753\"<\/a><\/p>\n

White Peach Crostata<\/em><\/h4>\n

Crostate are Italy’s answer to the French tart or the American pie. All you need is a round of pastry and some fruit. You can make these as large or small as you want. Less fussy than a tart and requiring less effort than a fruit pie, they are one of my favorite summer desserts. I like to use Italian 00 flour, an all-purpose flour that is milled to a fine texture, however American all-purpose flour will perform beautifully. I also added lievito (Italian baking powder) to the dough. It gives a bit of lift and tenderizes the crust while also aiding in browning. The lievito contains a touch of powdered vanilla for flavor. If you have no lievito, substitute American style baking powder and add 1\/4 teaspoon vanilla extract along with the ice water. Both 00 flour and lievito are available at Italian markets and Amazon.<\/p>\n

Crust<\/em>
\n1 1\/2 cups 00 or all-purpose flour
\n2 tablespoons powdered sugar
\n1\/2 teaspoon fine sea salt
\n1\/4 teaspoon lievito OR baking powder plus 1\/4 teaspoon vanilla extract
\n1\/2 cup plus 2 tablespoons unsalted butter, chilled, cut into 20 chunks
\n3 tablespoons ice water<\/p>\n

Filling<\/em>
\n1 1\/2 pounds white peaches, ripe, but firm
\n4 tablespoons Demerara sugar, divided
\n1 teaspoon 00 flour
\n1\/2 teaspoon vanilla extract
\n1 teaspoon lemon juice
\n1 tablespoon unsalted butter<\/p>\n

Glaze<\/em>
\n1 large egg
\n1 tablespoon water<\/p>\n

Chantilly Cream<\/em>
\n1 cup whipping cream
\n1\/2 teaspoon granulated sugar
\n1\/2 teaspoon vanilla extract<\/p>\n

Make crust: Place flour, powdered sugar, salt and lievito (or baking powder) in bowl of food processor fitted with steel knife. Pulse twice to combine. Remove lid and scatter butter over flour mixture. Replace lid and pulse several times until mixture takes on the appearance of coarse meal and a few chunks of butter remain unprocessed. With machine, running pour ice water through feed tube and process until mixture just comes together. Remove dough from processor, form into disk and wrap in plastic. Refrigerate thirty minutes.<\/p>\n

Thirty minutes before baking place pizza stone on lower oven rack of oven Preheat oven to 425 degrees.<\/p>\n

Prepare fruit: Wash peaches. Do not peel. Cut in half, remove pit. Cut each half into 12 pieces. Place slices in medium bowl, and add lemon juice, tossing to coat as you work. Add 2 tablespoons Demerara sugar, flour, and vanilla extract. Toss gently to combine. Set aside.<\/p>\n

Assemble crostata: Roll dough into a 12 inch circle on Silpat or lightly floured parchment. Transfer Silpat (or parchment) with dough to baking sheet. Arrange cut peaches on the center of dough, leaving a 2 inch border. Sprinkle 1 tablespoon Demerara sugar over peaches and dot with butter. Fold border over fruit, pleating as you go.<\/p>\n

Finish the crostata: Make an egg wash by beating egg together with water. Brush lightly over dough. (You will not use all the egg wash.) Sprinkle remaining 1 tablespoon Demerara sugar over dough. Place on preheated pizza stone on lower rack of oven, and bake 28 to 30 minutes until crust is golden. Remove from oven and place on rack to cool slightly. Serve warm with vanilla ice cream or Chantilly Cream.<\/p>\n

Make Chantilly Cream: Combine all ingredients and beat until cream mounds softly. Chill until ready to use.<\/p>\n

Three Peach pix from Wikipedia<\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

There’s no doubt about it. Come summer, the luscious peach rocks the fruit world. Succulent and heavily scented, sporting their peachy blush, they are piled high at Farmer’s Markets and grocery stores everywhere. Their message is “Summer has Arrived.”<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,59],"tags":[306,1411,47,1341,1409,1410,1412,1347,1408,1413,1407],"class_list":["post-4748","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recipes","tag-00-flour","tag-babcock","tag-chantilly-cream","tag-crostata","tag-demerara-sugar","tag-egg-wash","tag-elberta","tag-lievito","tag-silpat","tag-white-peach-crostata","tag-white-peaches"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1eA","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=4748"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4748\/revisions"}],"predecessor-version":[{"id":4757,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4748\/revisions\/4757"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=4748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=4748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=4748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}