Summer Peach and Rhubarb Crostata Recipe

Summer Peach and Rhubarb Crostata Recipe | Geoffrey Zakarian

Summer Peach and Rhubarb Crostata
Difficulty: Easy
Servings: 4 individual crostatas
Nutrition Per Serving (1 of 4 servings): Calories 329, Total Fat 14 g, Saturated Fat 7 g, Carbohydrates 49 g, Fiber 4 g, Sugars 40 g, Protein 4 g, Cholesterol 29 mg, Sodium 44 mg
Total Duration: 1 hr 5 min (including cooling)
Active Prep Time: 25 min

Crostatas:

• 4 cups diced peaches, small pieces (approximately 6 peaches)
• 2 cups thinly sliced rhubarb, peeled (around 2 small stalks)
• 1 tablespoon lime juice
• 1 tablespoon triple sec
• 1 vanilla bean, split lengthwise and scraped
• 1/3 cup plus 1 tablespoon granulated sugar
• 1 sheet of frozen puff pastry, thawed enough to handle without cracking
• All-purpose flour for dusting

Crme Frache:

• 1 cup crme frache
• 1 tablespoon agave nectar
• Zest and juice from half a lime
• Fresh mint sprigs for decoration

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Special tools: a 6-inch round cutter

1. For the crostatas: Heat oven to 400F. Prepare a baking sheet lined with parchment paper.
2. In a medium bowl, mix together the peaches, rhubarb, lime juice, triple sec, vanilla bean seeds, and 1/3 cup sugar.
3. Lay out the puff pastry on a floured surface. Roll out dough with a floured rolling pin to about 1/8 inch thickness. Using a 6-inch round cutter or template, cut 4 circles and place them on the baking sheet. Fold about 1/2 inch of the dough edges inward to form a border, pressing gently with fingers to pinch the edges. Prick the dough all over with a fork.
4. Spoon some of the fruit mixture onto the center of each pastry round, using a slotted spoon to leave excess juice behind. Brush the exposed pastry edges with some of the remaining fruit liquid, then sprinkle with the remaining 1 tablespoon sugar. Bake for 25 to 30 minutes until the crust is golden and the fruit is bubbling.
5. Meanwhile, pour the leftover fruit liquid into a small saucepan and simmer until it thickens into a syrupy glaze, about 5 minutes.
6. For the crme frache topping: In a small bowl, whisk crme frache with agave, lime zest, and juice until soft peaks form.
7. Once baked, spoon the fruit syrup over the crostatas as a glaze. Let them cool slightly. Serve each with a dollop of the lime crme frache and garnish with a mint sprig.

Indulge in the irresistible harmony of juicy summer peaches and tangy rhubarb wrapped in golden, flaky puff pastry. This easy crostata bursts with vibrant flavorsbright lime, fragrant vanilla, and a silky crme frache topping that elevates every bite. Perfect for impressing guests or treating yourself to a fresh, bakery-style dessert that comes together effortlessly!