Monday, 3 September 2012

Peach-Mascarpone Crostata!

  My trip to the Seattle public market brought me some "OMG" peaches! And they are so "OMG" good!!

Sosio's is the home of the “Oh My God!” peaches. They sell fresh fruits and vegetables from all around the world. They also have the largest fresh mushroom display in the Market. They sell local, organic produce when it is in season. Sosios is quick to offer a taste of what ever you are looking to purchase. Everything is fresh and you can buy to eat now, or next week. They will number the bags the fruit is in, so that you can easily time, "when to eat".

Fresh peaches abound during the months of July and August, and I love coming up with ways to use the fruits of the season. I add chunks of peaches to salads, sauce up grilled entrees with peach salsa and crank out peach pies en masse.  The rustic form of this crostata makes it especially appealing, and it is quite simple to prepare with prepared pie crust from your grocery’s dairy case or my delicious pastry.

  • 3 large, ripe peaches, sliced
  • 1 tsp. lemon juice
  • 3 T. sugar, divided
  • 1 T. flour
  • 1/4 teaspoon ground cinnamon
  • 4 ounces mascarpone cheese (optional)
  • Additional sugar
  • Store bought pie crust or 1 recipe of pastry, below
Preheat oven to 375 degrees F.

For store bought crust: Remove pie crusts from packaging. Roll one piece into a ball, and then roll out into a 12-inch circle on parchment paper. Place on a parchment paper-lined baking sheet. Set aside while you prepare the peaches.


1 1/2c. flour
1/4 tsp. salt
12 T. unsalted cold butter, cut into small cubes
1/3 c. ice water 

Combine flour and salt in food processor. Place butter cubes on top and pulse to combine. 

Add the ice water and pulse again.

 Do not over process, little pieces of butter should be visible. 

Wrap and chill for 20 minutes. Roll out between two pieces of plastic wrap or on a lightly floured surface.

Peel peaches, slice and remove seeds. Place peach slices in a bowl, sprinkle with lemon juice. Sprinkle 1 tablespoon of sugar, the flour and cinnamon over peach slices and stir gently to coat all peaches with dry ingredients. Set aside.

Place mascarpone cheese in a bowl and add the remaining 2 tablespoons of sugar. Place the peach slice mixture into the center of your pie crust, then dot with  1 heaping tablespoon of mascarpone all around the peaches. 

Fold dough around the peach mixture, then, sprinkle outside crust with granulated sugar.

Bake for 30 minutes. Serve immediately, or refrigerate and serve cold.

This holiday weekend marks the start of Fall and the end of Summer for us. We always get together with family for boating, games, a barbeque or just to relax and enjoy each other. I am hoping you were able to get away to somewhere beautiful! Or that you spent some quality time with your family and friends!

All Inclusive Escapes


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