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Mixed Peach Crostata

Mixed Peach Crostata - ORGRAN Health & Nutrition


  • Prep Time: 45m
  • Cook Time: 35m
  • Total Time: 1h 20m
  • Serves: 8

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Ingredients

Frangipane Filling

  • buckwheat kernels
  • butter, softened
  • 1/2 cup caster sugar
  • 1 egg
  • 1/4 cup cereal polenta
  • 1/4 cup ORGRAN All Purpose Plain Flour
  • 1 tablespoon Frangelico liqueur (optional)

Method

  • Preheat oven to 180°C/350°F. Place the flour, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add icy cold water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Flatten slightly and wrap in plastic and chill in the fridge for 30 mins.
  • Meanwhile, to make the frangipane filling, place buckwheat in a food processor. Process until finely crushed. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Add the buckwheat, cereal polenta, flour and Frangelico, if using. Stir to combine.
  • Line baking pan with baking paper then shape pastry into baking pan. Bake for 10-12 mins or until it turns slightly brown.
  • Spread frangipane filling over pastry, leaving a 1-2cm border. Place the combined peach, cherry, caster sugar and cinnamon in a large bowl. Gently toss to combine. Arrange over the frangipane filling.
  • Remove pastry from fridge and roll out 2/3 of pastry on a light floured surface with a floured rolling pin to slightly larger than 20cm x 20cm baking pan. Pastry should be 4mm thick.
  • Lightly brush pastry with egg. Bake for 33-37 mins or until pastry is golden and frangipane filling is cooked through. Set aside on the tray to cool. Cut into wedges.