On Aug 16, 10:08*pm, koko > wrote:
> So, I'm not much of a baker. That's how I usually start a post when
> I've baked something. Pie crust is my nemesis and I've made very few
> successfully.
>
> I have a lot of peaches from the Farmer's Market so I decided I'd make
> a crostada.
> I started the pastry using flour, sugar and salt.http://i26.tinypic.com/20qyh3s.jpg
>
> Cream with the butterhttp://i32.tinypic.com/10prqle.jpghttp://i29.tinypic..com/2zoj914.jpg
>
> Mix an egg yolk with creme fraiche,http://i30.tinypic.com/2n9mjo1.jpg
>
> and add to the flour, butter mixture.http://i25.tinypic.com/34tdeev.jpg
>
> Mix until barely combined. Form into a disk and chill.http://i30.tinypic.com/mtumuq.jpg
>
> While the dough is chilling peel the peaches by dunking into hot
> boiling water for a few minutes. Have a bowl of ice water ready to
> dunk them into.http://i29.tinypic.com/2ij0oqd.jpg
>
> The peaches are ready to peel right away.http://i29.tinypic.com/11sf0j6.jpg
>
> Holding the whole peach I slice it lengthwise all the way around,
> slicing down to the pit.http://i29.tinypic.com/2zgi2i8.jpg
>
> Just a little squeeze and you have perfect slices jump into the bowl.http://i29.tinypic.com/v2xwme.jpg
>
> The recipe is for an apple crostada, but I was using peaches so I used
> star anise and some vanilla instead of the cinnamon called for in the
> recipe.http://i29.tinypic.com/akttzq.jpg
>
> Rolled out the dough.http://i28.tinypic.com/11k818g.jpg
>
> Put on the peaches and folded the edges of the dough over them.http://i32..tinypic.com/bew07.jpg
>
> Smeared some butter on the dough, brushed it with cream and sprinkled
> it with some sugar.http://i27.tinypic.com/2aaadqe.jpg
>
> Hot out of the oven. Too stinkin' good.http://i32.tinypic.com/5e8zly.jpg
>
> Plated macro.http://i32.tinypic.com/sv2rtg.jpg
>
> Here's the recipe I used except for the changes noted above.
>
> @@@@@ Now You're Cooking! Export Format
>
> Apple Crostada
>
> desserts
>
> 10 tablespoons butter, cut up
> 2 cups flour
> 1/2 teaspoon salt
> 1/2 cup plus 4 tablespoons sugar
> 1 egg yolk
> 1/2 cup creme fraiche
> 4 to 5 granny smith apples, peeled and cored and sliced into eights
> 1 teaspoon cinnamon
> 2 tablespoons cream
>
> In a mixer with the paddle attachment, mix 8 tablespoons of the
> butter, flour, salt, and 2 tablespoons of the sugar until sandy. In a
> separate bowl, blend the egg yolk and the creme fraiche. Add the
> blended egg yolk and creme fraiche to the flour mixture and mix until
> barely combined.
> Form into a disk and chill. Meanwhile toss the sliced apples with 1/2
> cup of the sugar and cinnamon.
> Roll out the dough to a 1/8-inch thickness on a floured surface and
> cut out 8-inch disks or 1 large round disk and place on a parchment
> lined sheet pan. Place the apples in the center of the dough, leaving
> a 2-inch flap of dough around the edge. Fold over the flap onto the
> apples, forming a rustic, uneven rim around the crostada. (The apples
> should NOT be completely covered with the dough.) Dot with the
> remaining 2 tablespoons of butter. Brush the edge with the cream and
> sprinkle with the remaining 2 tablespoons of sugar.
> Bake in a preheated oven 350 for 25 to 35 minutes, until light golden
> brown and apples are tender. Let cool.
>
> Preparation Time: *1:00
>
> ** Exported from Now You're Cooking! v5.84 **
>
> Sorry I didn't get who's recipe this is.
>
> koko
> --
>
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 08/09
Yum! The right time of year to do a peach dessert. Did you have it
warm with ice cream?
Crostadas are easier for people not at ease with making crusts - it's
more forgiving and doesn't have to be as exact, IMHO.
Kris