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

Print Friendly and PDF

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 pie crust, and so can you...

To get my recipe in a free PDF that you can print, save or share, click here.

To continue reading this recipe post and see my step-by-step photos, either scroll down, or click here or on the read more link below...




 





If you'd like to subscribe to
Cleo's Newsletters 
and join her
"Coffee Club," 
click here.

To continue reading this post,
scroll down or click
 here.

 




   
Cleo Coyle writes two
bestselling mystery
 series with her husband.
To learn more, click here.

A Recipe Note from Cleo

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


Cleo Coyle's Easy 
Honey-Glazed Peach Crostata

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 (and read) with joy!

New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries



Cleo (Alice) with her husband Marc

Visit Cleo's online coffeehouse here.
And follow her at these links...





Coming January 25, 2022 

Our New Coffeehouse Mystery!

If you'd like to subscribe to Cleo's Newsletter 
and join her "Coffee Club," simply click here.




🔎


Don't miss Cleo's new
Haunted Bookshop
Mystery

"Terrific Series"

--Criminal Element



"Utterly Charming" 

--Mystery Scene



Amazon * B&N 

Indiebound * BAM 

More Buy Links







 

Cleo's Free UPDATED!
Checklist of Haunted Bookshop
Mysteries in Order



The Haunted Bookshop Mysteries are
bestselling 
works of amateur sleuth fiction 
featuring an earnest young widow who runs a
quaint Rhode Island bookshop and the ghost
of a hardboiled PI who haunts her.
Click the image above for Cleo's
free Checklist of Books in Order.





New Paperback Edition

Just Released!


5 Best of Year Lists


Cleo Coyle’s Brewed Awakening
is not only a coffee lover's mystery. 
It's a culinary mystery with a tempting 
menu of delicious recipes!

Click here or on the image above
for Cleo Coyle's Free Recipe Guide
to Brewed Awakening



The Coffeehouse Mysteries are bestselling works
of amateur sleuth fiction set in a landmark 
Greenwich Village coffeehouse, and each of the 
18 titles includes the added bonus of recipes.  




Get a free Title Checklist of
Cleo Coyle's Books in Order
Click here 
or on the image below.


👇


Cleo is now working on her 
next book and 
Newsletter!


Don't miss her book news, 
bonus recipes, and fun 

prize package giveaways!

TO SIGN UP...