Peaches and almonds are a match made in heaven and this crostata is no exception! For this recipe, I soak the peaches in Amaretto liquor and then press crumbled Amaretti cookies into the crust before baking. As it cooks, the peach mixture thickens, creating a sweet, bubbling syrup and the Amaretti studded crust adds a crispy, chewy bite along with an extra burst of flavor. You can whip this dessert up in no time. Give it a try and let me know what you think!
To begin, preheat the oven to 350°F.
Then, dissolve the cornstarch into the Amaretto, add the brown sugar and pour the mixture over the peaches. Toss until well combined and allow the mixture to sit until the dough is ready.
Next, get started on the dough. Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening. Pulse until well combined, but do not over mix.
With the machine running, pour ice water down the feed tube and pulse the machine until the dough comes together.
Remove the dough from the food processor and roll into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
After the dough has rested, place the it between two sheets of parchment paper and roll it into a 12″ circle, about 1/8″ thick and transfer to a baking sheet lined with parchment paper.
Remove the parchment paper on top and arrange the peach mixture on the dough, leaving a two inch border.
Fold the edges of the dough over the fruit, leaving most of the fruit exposed in the center. Whisk the egg yolk with heavy cream (or milk) to make the egg wash and brush the crust. Gently, press the crumbled Amaretti cookies into the top of the crust.
Bake for about 40 minutes or until the fruit is bubbling and the crust is golden.
To make the Amaretto glaze, add the Amaretto and cornstarch to a small pot and heat over medium high heat. Whisk the mixture until it thickens.
Allow the crostata to cool, drizzle it with the glaze and enjoy!
Peach Crostata Studded with Crumbled Amaretti
Ingredients
For the dough
- 1 1/2 cups flour
- 3 tspns sugar
- 1/4 tspn salt
- 6 tbspn butter, diced and very cold
- 5 tbspns vegetable shortening
- 1/4 cup ice water
For the peach filling
- 3 cups peaches, cut into wedges (about 4 peaches)
- 1/4 cup brown sugar
- 1/4 cup Amaretto
- 3 tbspn cornstarch
- 12 Amaretti cookies, crumbled
For the Amaretto glaze
- 1/4 cup Amaretto
- 3 tbspn cornstarch
Instructions
- Preheat the oven to 350°F.
- Begin by making the peach filling. Dissolve the cornstarch into the Amaretto, add the brown sugar and pour the mixture over the peaches. Toss until well combined and allow the mixture to sit until the dough is ready
- Next, get started on the dough. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and shortening. Pulse until well combined, but do not over mix.
- With the machine running, pour ice water down the feed tube and pulse the machine until the dough comes together.
- Remove the dough from the food processor and roll it into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- After the dough has rested, place the it between two sheets of parchment paper and roll it into a 12" circle, about 1/8" thick and transfer to a baking sheet lined with parchment paper.
- Remove the top sheet of parchment paper and arrange the peach mixture on the dough, leaving a two inch border.
- Fold the edges of the dough over the fruit, leaving most of the fruit exposed in the center.
- Whisk the egg yolk with heavy cream (or milk) to make the egg wash and brush the crust. Gently, press the crumbled Amaretti cookies into the top of the crust.
- Bake for about 40 minutes or until the fruit is bubbling and the crust is golden.
- While the crostata is baking, make the Amaretto glaze. Add the Amaretto and cornstarch to a small pot over medium high heat. Whisk until the mixture thickens and set aside to cool slightly.
- Allow the crostata to cool, drizzle it with the glaze and enjoy!
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