Vanilla Poached Peaches and Blueberry Almond Cream Crostata

It's Ontario Peach season!! With the upcoming Niagara-on-the-Lake Peach Festival this weekend, which pays tribute to the growers and those who promote fresh peaches, I am honouring them with a summer Crostata featuring their gorgeous fruit! I have poached Niagara peaches in a vanilla syrup and topped them on a moist almond cream crostata. A special brush of Black Currant, Blueberry & Raspberry Jelly made and gifted to me by my wonderful friend & chef Suzie (@justcrumbs), gave it a delicious and sweet beautiful final touch!

Ingredients:

Peaches:

5 medium peaches, semi-firm

1 ¼ cup sugar

1 pkg. (9g) vanilla sugar

3 cup (750 mL) water

 

Almond Cream:

1 cup unsalted butter

1 cup sugar

2 cup ground almonds

5 tbsp. all-purpose flour

2 eggs

 

Crostata:

2 ¾ cup “00” Farina flour

¼ cup sugar

1 pkg. (16 g) Bertolini Lievito Vaniglinato

Pinch of salt

Zest of one lemon

¼ cup unsalted butter, cold

3 eggs

Zest of one lemon

Fresh blueberries

½ cup mixed berry jelly

 

Preparation:

 To poach the peaches: In a large saucepan, add the water and sugars and bring to a boil. Reduce heat to low and simmer until you have clear syrup, about 5-8 minutes.

Add the peaches to the syrup and simmer lightly for 15 minutes. Take off heat and let cool.

To make the almond cream: Beat butter until creamy. Add sugar and beat well. Add ground almonds and beat until well blended. Mix in flour and beat in eggs one at a time. Place in the refrigerator until you prepare the crostata pastry.

To make crostata:  Preheat oven to 350 F. Grease a 12.5 inch non-stick fluted tart pan with removable bottom. In a large bowl, add 2 ½ cup flour, sugar, lievito vaniginato, salt and lemon zest. Mix well with your hands. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and mix again with your hands. Transfer pastry to a floured surface and knead for a few minutes until smooth. If sticky, add a bit of the extra flour. Using a rolling pin, roll out pastry to1/4 inch thick, large enough to cover pan size. Transfer the pastry carefully to the greased pan. Gently press down on pastry on the bottom and up the sides of the pan and ensure the pan is evenly covered.

Add almond cream to pastry and spread out evenly. Bake for 35 -40 minutes until crostata is golden brown and almond cream is firm.

In the meantime, remove the peaches from the syrup and reserve the syrup. Carefully remove the skin of the peaches and cut them in half to remove the stone. You will need to handle them gently as poach peaches are soft. Set aside.

With a small skewer, make 10 -12 holes in the almond cream. Gently pour 4 tbsps. of the reserved syrup ensuring you go over all the holes to soak in.

Using a pastry brush, carefully glaze the top of the almond cream with the jelly.

Place the peaches cut side down on top of the crostata and add the fresh blueberries. Serve at room temperature.

 

SERVINGS 8-10| PREP & COOK TIME 1 hour 15 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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