Summer Peach and Rhubarb Crostata
- Level: Easy
- Yield: 4 individual crostatas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 40
- Protein
- 4
- Cholesterol
- 29
- Sodium
- 44
- Total: 1 hr 5 min (includes cooling time)
- Active: 25 min
Ingredients
Crostatas:
4 cups small-diced peaches (about 6 peaches)
2 cups thinly sliced peeled rhubarb (about 2 small stalks)
1 tablespoon lime juice
1 tablespoon triple sec
1 vanilla bean, split and scraped
1/3 cup plus 1 tablespoon sugar
1 sheet frozen puff pastry, thawed just enough to handle without cracking
All-purpose flour, for dusting
Creme Fraiche:
1 cup creme fraiche
1 tablespoon agave
Zest and juice of 1/2 lime
Fresh mint sprigs, for garnish
Directions
Special equipment:
a 6-inch round cutter- For the crostatas: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- In a medium mixing bowl, combine the peaches, rhubarb, lime juice, triple sec, vanilla and 1/3 cup of the sugar.
- Unfold the puff pastry dough onto a floured work surface. Using a floured rolling pin, roll out to a thickness of 1/8 inch. Using a round cutter or a 6-inch circular template, cut 4 circles into the dough and transfer to the prepared baking sheet. Fold 1/2 inch of the dough over itself all around the edge of each circle, crimping it with your fingers to create a thin border. Using a fork, pierce the pastry dough all over.
- Using a slotted spoon to leave excess liquid behind, spoon some of the fruit mixture into the center of each circle. Using a pastry brush, brush each pastry edge with some of the remaining fruit liquid and sprinkle with the remaining 1 tablespoon sugar. Bake until the edges are golden brown and the centers are bubbling, 25 to 30 minutes.
- While the crostatas are baking, reduce the remaining fruit liquid in a small pot to a syrupy consistency, about 5 minutes.
- For the creme fraiche: In a small bowl, whisk together the creme fraiche, agave and lime zest and juice until soft peaks form.
- Remove the crostatas from the oven and spoon the fruit syrup over the top as a glaze. Allow to cool slightly before serving with a dollop of the creme fraiche and a sprig of mint.