Best Cast Iron Peach Crostata Recipes

PEACH CROSTATA

Steps:

• Preheat the oven to 400 degrees F.
• Roll the pie crust out into a big circle, about 12 inches in diameter. Don't worry if it's not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
• Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
• Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
• Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
• Distribute the peaches as necessary to form into a relatively flat layer (it's okay to have the peaches piled up on top of each other).
• Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
• Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
• Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!

PEACH CROSTATA RECIPE

Steps:

• Grease a 9 inch round tart tin with a removable bottom and set aside.
• Combine the sliced almonds and sugar in a food processor and pulse together until very fine.
• Sift together the flour, the baking powder and salt in a medium sized bowl.
• Add the sifted flour mixture and the butter to the nut and sugar mixture in the food processor.
• Pulse together until you get a very crumbly mixture.
• Add the egg, egg yolk and pulse until large clumps form.
• Transfer the pastry dough onto a work surface and knead just until you have one uniform ball of dough.
• Measure out approximately 1/3 of the dough, cover with cling wrap and chill until ready to use for the cutouts.
• Roll out the remaining dough between 2 sheets of parchment paper.
• Line the prepared baking tin with the pastry dough, while pressing together any pieces of dough that come apart.
• Cover and chill while you make the half moon cut outs.
• Remove the 1/3 portion of crostata dough from the fridge.
• Roll out the pastry dough between 2 sheets of parchment paper, approximately 1/4 inch thick.
• Use a 2 inch cookie cutter to cut the dough into round shapes.
• Slice each round across the middle to form half moons and transfer to a parchment lined cookie sheet.
• Repeat this process by re-rolling the scraps of remaining dough.
• You should end up with approximately 32 half moon pieces.
• Chill the cookie dough slices while you slice the peaches.
• Wash the peaches and pat dry.
• Slice the peaches into 3/4 inch slices and set aside.
• Remove the chilled tart from the fridge.
• With an offset spatula or the back of a spoon, spread 1/2 cup of apricot jam over the pastry dough.
• Starting at the outer edges of the tart, place one row of sliced peaches (skin side up) in a circular pattern. Do not overlap.
• Place the chilled pastry dough cutouts in an upright position and overlapping, alongside the peach slices, also forming a circular pattern.
• Repeat 2 more times until you have approximately 1 inch round space remaining in the middle.
• Fill this space with thinly sliced peaches while overlapping the thin slices in a circular pattern and the centre is completely filled.
• Warm a tablespoon of apricot jam in the microwave and gently brush the jam over the peaches.
• Sprinkle the top with demerara sugar.
• Bake the crostata in a preheated oven at 350 degrees F, for about 35 minutes.
• Transfer to a wire rack and brush with another tablespoon of warm jam.
• Allow to cool, then dust with powdered sugar before slicing and serving.

PEACH CROSTATA RECIPE

Steps:

• Preheat the oven to 375℉ (190°C). Position rack to bottom third.

CAST IRON SKILLET PEACH CUSTARD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet with margarine.
• Combine sugar and eggs in a large bowl; beat with an electric mixer until creamy. Mix in pureed peaches and baking mix until combined. Add vanilla extract and stir until well blended. Pour into the prepared skillet.
• Bake in the preheated oven until top is golden brown, 45 to 55 minutes.