Easy Italian Honey-Glazed Peach Crostata with Fresh Ginger Whipped Cream from Cleo Coyle

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Cleo Coyle, author of the
Coffeehouse Mysteries.
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my books,
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Got peaches? Here's a nice use for them. A crostata is an Italian dessert tart, usually made with jam or fruit. This is my easy version of a rustic, free-form crostata. How easy? I'm using a pre-made Pillsbury pie crust. 

To get the recipe, click here for a PDF document that you can print, save, or share, or scroll down...




   


To download a PDF of this recipe that you can print, save, or share click here. 


Cleo Coyle's
Easy Honey-Glazed
Peach Crostata

Sweet, round, and succulent, fresh peaches are hard to resist at this time of year. With a light touch of honey, you can turn them into a shimmering filling for this quick and easy version of a rustic Italian crostata (the French would call it a galette). My fresh ginger whipped cream pairs beautifully with this tart and that recipe follows this one. So let's start cooking! ~ Cleo


INGREDIENTS

1 Tablespoon butter
1-1/2 Tablespoons honey
2 Tablespoons flour
Pinch of salt
5 large, ripe, yellow peaches skinned and diced (or 6 small)
1 egg, lightly beaten with fork (for brushing crust)
2-3 tablespoon sugar for dusting
     (for best result use “sugar in the raw” aka turbinado sugar)
One boxed, pre-made refrigerated pie crust (*see my note below...)


*PIE CRUST NOTE: When I have time, I make my own pie crusts from scratch. For today's recipe, I'm using a pre-made pie crust to make this recipe a quick-and-easy one. That's exactly what you see in my photos, a boxed Pillsbury crust that I thawed and unrolled.

DIRECTIONS

Step 1 - Prepare filling: In a large saucepan, melt butter over low heat, add honey, flour, salt, and diced peaches. Gently stir for about 3 to 5 minutes to coat the peaches with the glaze and soften them up.

Before the next step, allow filling to cool. Use a slotted spoon to drain some of the excess liquid, but not all of it. This crostata bakes quickly in the oven and the butter and honey will make a more succulent crostata than baking the fruit without this honey glaze.



Step 2 - Fill tart: Line a baking sheet with parchment paper. Take one roll of your boxed pie crust out of the refrigerator and allow it to come to room temperature (or place it in the microwave for just a few seconds). Using a slotted spoon (to drain some of the excess liquid), mound diced peaches in the center, leaving a 2-inch border.

NOTE: A parchment paper lining on your baking sheet will make it easier to transfer the tart to a serving plate. 


Step 3 - Brush with egg and fold: Mix one lightly beaten egg with a splash of water and brush this egg wash along the exposed border of dough around your crust (as you see in my photo below)

Now create a pretty rustic edge to your crust. Using clean fingers, lift up the border a bit and pinch the dough together; continue pinching every inch or so all around the tart. Finally fold down each pinched peak over the fruit (see step-by-step photos below).




Step 4 - Brush and sprinkle: Lightly brush the crust again with the egg wash and sprinkle with sugar. Raw sugar will give you the best result in this recipe. 

See my note below for more info on "sugar in the raw."




*NOTE: Sugar in the raw is a coarse, natural brown sugar. In the US, we call a version of this turbinado sugar. In the United Kingdom, this type of sugar is called demerara. Either way, it makes an excellent finish for baked goods, sprinkled on crusts, over the tops of cakes and pies. Read more about it by clicking here.


Step 5 - Bake: Place baking sheet on lowest rack of an oven that’s been very well pre-heated to 400 degrees Fahrenheit.

The crostata will be done in 15 to 20 minutes. Allow to cool a bit before slicing and serving right from the baking sheet. Want to move the tart to a serving plate? See my note below...



*CRUST NOTE: In this tart, the fruit is the star, not the crust, which is too thin to move without breaking. That's why you must line the baking sheet with parchment paper. After baking, slide paper (crostata and all) onto platter then carefully pull paper out from under crust or cut around edges for a pretty appearance.




SERVING SUGGESTIONS: This baby is delicious served with ice cream or whipped cream. Ginger whipped cream pairs especially well with the flavors in this rustic tart. Recipe below...




Cleo's Fresh 
Ginger Whipped Cream

Makes about 4 servings

1 cup heavy cream
3-4 tablespoons sugar (to your taste)
1/2 teaspoon ground ginger


Place heavy cream, sugar, and ginger into a well-chilled bowl and beat with an electric mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. Do not over beat.

Note: Chill it, baby! Using a chilled bowl will speed up the process of whipping your cream. I use a metal bowl that's been in the refrigerator for at least 30 minutes. I'll also put my hand-mixer's beaters into the freezer for 15 minutes.



Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me now, Cleo (aka Alice). 
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