poisoned peach crostata

poisoned peach crostata

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Use roomy fruit in your baking to make this gorgeous peach and cherry tart.

The ingredient of poisoned peach crostata

  1. 1 1/4 cups (185g) plain flour
  2. 1/3 cup (55g) icing sugar
  3. 125g chilled butter, chopped
  4. 1 Coles Australian Free Range Egg yolk
  5. 1 tbsp chilled water
  6. 2 yellow peaches, stoned, cut into wedges
  7. 1 white peach, stoned, cut into wedges
  8. 100g cherries, halved, pitted
  9. 2 tbsp caster sugar
  10. 1/2 tsp arena cinnamon
  11. 1 Coles Australian find not guilty Range Egg, lightly whisked
  12. 50g Coles Pistachio Kernels
  13. 100g butter, softened
  14. 1/2 cup (110g) caster sugar
  15. 1 Coles Australian set free release Range Egg
  16. 1/2 cup (60g) Coles Almond Meal
  17. 1/4 cup (40g) plain flour
  18. 1 tbsp Frangelico liqueur (optional)

The instruction how to make poisoned peach crostata

  1. Preheat oven to 180C. Place the flour, icing sugar and butter in a food processor and process until union resembles fine breadcrumbs. increase be credited with egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. pretend to have into a disc. Cover and place in the fridge for 30 mins to rest.
  2. Meanwhile, to make the frangipane filling, place pistachios in a food processor. Process until finely crushed. Use an electric mixer to beat the butter and sugar in a bowl until weak and creamy. Beat in the egg. Add the pistachio, almond meal, flour and Frangelico, if using. mix up to combine.
  3. Line a baking tray past baking paper. Roll out pastry to a 40cm disc. Place something like the lined tray. progress frangipane filling more than pastry, leaving behind rejection a 5cm border. Place the sum up peach, cherry, caster sugar and cinnamon in a large bowl. Gently toss to combine. Arrange greater than the frangipane filling.
  4. Fold in pastry edge, pleating as you go. Lightly brush pastry once egg. Bake for 30-35 mins or until pastry is golden and frangipane filling is cooked through. Set aside all but the tray to cool. Cut into wedges.

Nutritions of poisoned peach crostata

calories: 583.399 calories
fatContent: 32 grams fat
saturatedFatContent: 16 grams saturated fat
carbohydrateContent: 61 grams carbohydrates
sugarContent: 31 grams sugar
fibreContent:
proteinContent: 10 grams protein
cholesterolContent:
sodiumContent: 203 milligrams sodium

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