Rustic Individual Peach Crostadas

Sunday August 31, 2014
rustic-little-apple-pies_slideshow_image

photo Ann Stratton

Use peaches that are still firm. You will love this recipe. Use it as a base recipe for other fruits, such as blueberries or plums.

Ingredients

  • Filling
  • 1 1/2 to 2 pounds firm-ripe peaches, peeled, stoned, and sliced
  • 1/4 cup organic granulated cane sugar
  • 2 tablespoons flour

Butter Pastry Dough

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 8-ounces (2 sticks) cold unsalted butter, cut into pieces
  • 1/2 cup ice water
  • 2 tablespoons cold butter
  • 2 to 3 tablespoons organic granulated cane sugar or crystallized sugar, for sprinkling on tops

    Instructions

    1. In a bowl, combine the peaches, sugar, and flour.  Set aside.
    2. In the bowl of a food processor, combine the flour, sugar and salt; pulse a few times to blend. Add the butter and pulse until the mixture has the consistency of coarse cornmeal. With the motor running drizzle in the ice water until the dough just comes together. Press the dough into a disk with your hands and divide into 8 equal parts. Roll each piece into a ball, cover with plastic wrap and chill 5 to 10 minutes while preparing a tortilla press.  Pastry can be made up to 2 days in advance as necessary.
    3. Line a baking sheet (that will fit into your freezer) with parchment. Take a quart size ziploc freezer plastic bag and cut up each side seam of the bag from the opening to the bottom of the bag so that you can unfold the bag into a long rectangle with the crease in the center. Position one end of the ziploc bag on the tortilla press and center a ball of dough on it, then fold over the other end of the bag so that the dough is sandwiched between the plastic.  Press down on the lever of the press to flatten the dough ball into a thin disc about 1/8- to 1/4-inch thick. Check the thickness of the dough and if too thick just press down a little harder to get it to the right thickness.  The shape will be slightly irregular; do not trim as the edges should remain slightly ragged.
    4. Transfer the dough round to the baking sheet, by lifting up one layer of plastic, flip over the dough onto the sheet, and peeling off the plastic.  You can use the same plastic bag for forming all of the remaining dough balls.  Divide the peach filling equally between the 8 dough rounds, mounding in the center and leaving a full 1-inch edge all around. Fold the short pastry edges up and over the filling (leaving the filling uncovered in the center), pleating as you go to make the dough fit tight against the fruit.  Dot the filling with a few little pieces of cold butter and sprinkle with about 1 teaspoon sugar.
    5. Continue with the remaining tarts, placing on the baking sheet to fill and shape. When finished making the 8 tarts, place the baking sheet in the freezer for a few hours to freeze solid, or chill in the refrigerator 15 minutes to 2 hours until you are ready to bake.  When frozen transfer the tarts into freezer bags for longer storage.  Remove as needed and bake as directed.  Makes 8 individual tarts.
    6. To bake:  Preheat the oven to 400º.  Remove the frozen tarts and place on a parchment-lined baking sheet with at least 1-inch in between. Immediately place in the oven (do not defrost) and bake for 25 to 30 minutes, until the fruit is bubbly-hot and pastry crisp and golden brown. Let cool on the baking sheet 10 minutes, then use a wide spatula to slide each tart carefully onto a cooling rack.

    Recipe and text copyright Beth Hensperger 2014

    Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


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