These Italian Crostata Bars with Peach Filling, are the perfect snack or an even better dessert when topped with some Homemade Vanilla Ice Cream.
Remember I said I was going to give you a perfect dessert to go with that delicious No Churn Vanilla Ice Cream? Well this is it. If there are two fruits in the world that go really well together with Vanilla Ice Cream they have got to be Apples and Peaches. Don’t you agree?
My love of a Crostata started out strong and it has continued. I love this Italian Pastry, I use it even to make a North American Pie, it is rich and buttery and perfect filled with fruit or even used for Cut-Out Cookies.
Every Italian woman has her own Pastry Dough (Pasta Frolla) that has usually been passed down from mother to daughter, although there isn’t that much of difference between one dough and another. I have found some to be flakier or even more of a cookie base than others.
This recipe was given to me by a good friend’s mother and it is the only one I use and have been using for years. It is enough dough for a 2 pie crust and a little left over (depending on the size of your pie plate) for a few Cookies. And who doesn’t love a few cookies?
If you make the dough in a Food Processor it takes 5 minutes, let it sit in the fridge for 30 minutes and then it is ready to be rolled out and filled. I placed my first layer on a prepared cake pan then I spread a couple of tablespoons of Peach Jam on top, top it with the Sliced Peach Mixture, and then covered it with the second layer of dough.
Remember to make three cuts with a sharp knife, so that steam can escape that way your dough doesn’t become soggy, nothing worse than soggy dough! Bake in a pre-heated oven for about 30 minutes, serve plain as bars or serve with some creamy Vanilla Ice Cream. Dessert is served. Enjoy!
Italian Crostata Bars with Peach Filling
CROSTATA PASTRY DOUGH
- 1/2 teaspoon salt 2.8 grams
- 2 1/4 cups flour 312.50 grams
- 1/2 cup sugar 100 grams
- 1 teaspoon baking powder 7 grams
- 1 egg room temperature
- 1 egg yolk room temperature
- 1/2 cup butter 114 grams
- 2 tablespoons Peach Jam 30-40 grams
- 2 cups Peaches sliced thin approximately 3-4 canned or fresh peaches (pit removed and peeled
- 1/4 teaspoon cinnamon 1 gram
- 1/2 teaspoon vanilla 2.5 ml
- 1 tablespoon lemon juice 15 ml
- 2 tablespoons flour 15.6 grams
- 1/4 cup sugar 56 1/4 grams
CROSTATA PASTRY DOUGH
In a large bowl whisk together salt, flour, sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30 minutes.
Pre-heat oven to 350° (180° celsius), lightly grease and flour an 8 inch (20 centimetesquare cake pan.
In a medium bowl mix together, sliced peaches, cinnamon,vanilla,lemon juice, flour and sugar, gently combine.
Remove dough from fridge, roll out half the dough to fit into pre-pared cake pan, spread with peach jam, cover with sliced peach mixture.
Roll out other half of dough and fit to cover the peaches, using a sharp knife remove excess dough, (use extra dough to make cut out cookies), cut 3 2-3 inch cuts on the top of dough using the sharp end of a knife. Brush top of dough with a little milk and sprinkle with sugar, bake for approximately 30 minutes or until golden. Let cool or eat warm, cut into squares and serve with Vanilla Ice Cream if desired. Enjoy!