PEACH CROSTATA WITH STREUSEL TOPPING
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Before the Fredericksburg peaches are ripe in June, you can make this crostata with fresh Hill Country strawberries. The best ones are the ones you pick yourself at our many local farms. Simply substitute 1 pint of sliced strawberries for the peaches, and substitute Old Fashioned Strawberry Preserves for the peach preserves. In place of the ice cream and peach syrup, top the strawberry crostata with sweetened whipped cream.
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Ingredients |
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Serves 6-8. Pastry for single-crust pie Streusel Topping: 3 tablespoons unsalted butter, cut into small cubes |
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Instructions |
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Preheat oven to 375 degrees. Roll the pastry out on a lightly floured work surface into a 14-inch round. Roll the pastry around the rolling pin and unroll onto a parchment-paper-lined baking sheet. Refrigerate while making the filling and topping. Toss the sliced peaches in a large bowl with the lemon zest; set aside. In a small saucepan over medium heat, cook the Homemade Peach Preserves just long enough to melt them. Stir in the Limoncello Liqueur. Pour the mixture into the bowl with the peaches and stir to blend well; set aside. Make the Streusel Topping by combining all ingredients in work bowl of food processor fitted with steel blade and pulsing until the mixture is crumbly; set aside. Using a slotted spoon, spoon the peach mixture into the center of the pastry. Working quickly, fold the edge of the dough up around the peaches in a sort of pleated fashion, leaving about 4-5 inches of exposed peaches in the center. Scatter the Streusel Topping over the entire crostata and bake in preheated oven for 35-40 minutes, or until pastry is golden brown and filling is bubbly. Slide the crostata onto a cooling rack by lifting both sides of the parchment paper. Cool to lukewarm, then slice into wedges. Serve in shallow bowls, topping with a scoop of vanilla ice cream and a drizzle of Oma’s Peach Syrup. Yummm… |