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 butter
http://i32.tinypic.com/10prqle.jpg
http://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 Shaw
www.kokoscorner.typepad.com
updated 08/09