Recipe Mixed peach crostata : Easy, Special and Delicious

Recipe Mixed peach crostata : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Mixed peach crostata. This Recipe Mixed peach crostata : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mixed peach crostata was necessary 45m, cook 35m and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Mixed peach crostata

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

Mixed peach crostata


18 Ingredients












  • 1 1/4 cups (185g) plain flour










  • 1/3 cup (55g) icing sugar










  • 125g chilled butter, chopped










  • 1 Coles Australian Free Range Egg yolk










  • 1 tbsp chilled water










  • 2 yellow peaches, stoned, cut into wedges










  • 1 white peach, stoned, cut into wedges










  • 100g cherries, halved, pitted










  • 2 tbsp caster sugar










  • 1/2 tsp ground cinnamon










  • 1 Coles Australian Free Range Egg, lightly whisked


  • Frangipane filling










  • 50g Coles Pistachio Kernels










  • 100g butter, softened










  • 1/2 cup (110g) caster sugar










  • 1 Coles Australian Free Range Egg










  • 1/2 cup (60g) Coles Almond Meal










  • 1/4 cup (40g) plain flour










  • 1 tbsp Frangelico liqueur (optional)









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 180C. Place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover and place in the fridge for 30 mins to rest.







  • Step 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 pale and creamy. Beat in the egg. Add the pistachio, almond meal, flour and Frangelico, if using. Stir to combine.







  • Step 3


    Line a baking tray with baking paper. Roll out pastry to a 40cm disc. Place on the lined tray. Spread frangipane filling over pastry, leaving a 5cm border. Place the combined peach, cherry, caster sugar and cinnamon in a large bowl. Gently toss to combine. Arrange over the frangipane filling.







  • Step 4


    Fold in pastry edge, pleating as you go. Lightly brush pastry with egg. Bake for 30-35 mins or until pastry is golden and frangipane filling is cooked through. Set aside on the tray to cool. Cut into wedges.



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