Summer crostata with peaches and rhubarb

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 329, total fat 14 G., saturated fats 7 G., proteins 4 G., carbohydrates 49 G., fiber 4 G., cholesterol 29 mg, sodium 44 mg, sugar 40 G.

Peaches and rhubarb aren't a classic combination, but they complement each other beautifully in this Italian puff pastry crostata. Spoon the peach and rhubarb filling into homemade store-bought pastry tartlets, bake in the oven, and serve with a spoonful of crème fraîche and a mint leaf.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crostata

4 cups peaches, finely diced (about 6 peaches)
2 cups thinly sliced, trimmed rhubarb (about 2 small stalks)
1 tbsp lime juice
1 tbsp triple sec
1 vanilla bean, halved lengthwise and seeds scraped out
1/3 cup + 1 tbsp sugar
1 sheet frozen puff pastry, thawed just enough so that the dough doesn't crack when you work with it
Premium flour for working with dough
Special equipment: round cutting with a diameter of 15 cm.

Crème fraîche

1 cup crème fraîche
1 tbsp. l. agave nectar
Zest and juice of half a lime
Fresh mint sprigs, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: puff pastry, peaches, vanilla pod, lime juice, Orange liqueur, Agave nectar, sour cream, mint

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
Crostats:

In a medium bowl, combine peaches, rhubarb, lime juice, triple sec, vanilla, and 1/3 cup sugar.

Place the puff pastry on a floured work surface. Dust a rolling pin with flour and roll the dough out to a thickness of 0.3 cm. Using a 15 cm round cutter, cut out 4 circles from the dough and place them on the prepared baking sheet. Fold the edges of each circle of dough up by 1 cm, pressing with your fingers to create a thin border. Prick the entire surface of the dough with a fork.
Using a slotted spoon, spoon a small amount of the fruit mixture into the center of each dough circle. Using a pastry brush, brush the edges of the dough with the remaining fruit mixture and sprinkle with the remaining 1 tablespoon of sugar. Bake until the edges are golden brown and the filling is bubbling, 25 to 30 minutes.
While the crostata are baking, simmer the remaining fruit liquid in a small saucepan until it reaches a syrupy consistency, about 5 minutes.

Crème fraîche:

In a small bowl, combine crème fraîche, lime zest and juice, and agave syrup and beat until soft peaks form.
Remove the crostata from the oven and drizzle with fruit syrup. Let cool slightly and serve garnished with a spoonful of crème fraîche and a sprig of mint.