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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

PEACH CROSTATA, a free-form tart, is easy as pie and a crowd-pleaser

By Diane Rossen Worthington





JewishWorldReview.com | When I am in a pinch for time but want something special for dessert, I often fall back on preparing a crostata. Sometimes called a galette in French cooking, this free-form tart has endless variations. A crostata is made by rolling out pastry dough into a large round. The fruit is placed in the center of the pastry and the dough is pulled up around the fruit and folded over to create a rustic looking tart, rather than a perfect-looking formal fruit tart. This couldn't be easier.

The unassuming appearance is a good thing. Even my friends who fear pastry making have great success with this recipe because it doesn't have to be picture perfect. The rough country look also expands the opportunity for variation. I have seen versions that feature thick raspberry jam, fresh pitted cherries, apricots and nectarines, blueberries and raspberries to name a few. Depending upon the sweetness of the fruit you select, you may need to adjust the amount of sugar.

Make sure to roll out the pastry dough to a large 13-inch circle. I keep extra flour on the pastry slab and rolling pin to keep the dough from sticking.


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The dough can be immediately rolled out and doesn't need to rest because the recipe calls for frozen butter, which keeps the dough sufficiently chilled. It also uses white pastry flour that has a lower gluten content and does not need to rest. If you are using all-purpose flour, you can chill it for a half hour before rolling out.

In this crowd-pleasing dessert, the skin is deliberately left on the peaches for a rustic texture. Nectarines can be substituted for the peaches if you like. I like to serve this warm, so I will bake it an hour or two before serving. Don't forget a scoop of French vanilla ice cream.



PEACH CROSTATA

Serves 6

Crust


  • 1 1/4 cups white unbleached pastry flour or all-purpose flour

  • 1/4 teaspoon salt

  • 1 teaspoon sugar

  • 8 tablespoons (1 stick) frozen unsalted butter, cut into 1/2-inch pieces

  • 1/4 cup ice water


Filling

  • 5 tablespoons sugar, divided

  • 2 tablespoons all-purpose flour, divided

  • 6 medium or 4 large peaches, pitted and cut into 1/2-inch pieces

  • 1 pint French vanilla or berry ice cream (optional)


    1. Prepare the pastry: Place the flour, salt and sugar in a food processor fitted with a metal blade and process for about 5 seconds. Add the butter and a few tablespoons of water and process until you have a crumb-like texture, about 5-10 seconds. Pat the dough into a round form for easy rolling. If using pastry flour continue immediately. If using all-purpose flour, refrigerate, covered for half hour.

    2. Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim that is lined with parchment paper. (You won't need the sides of the springform or tart pan for this freeform tart.)

    3. On a floured surface roll out the pastry into a round 13 inches in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart bottom round, laying the dough flat to cover the round with a 3 inch border overlap all around on the baking sheet. Refrigerate while making the filling.

    4. Preheat the oven to 400 F. In a medium mixing bowl, combine 1 tablespoon sugar, 1 tablespoon flour and the peaches. Remove the tart from the refrigerator and sprinkle 2 tablespoons sugar and 1 tablespoon flour evenly over the center of the crust. Arrange the fruit mixture in the center of the pastry and then fold about 3 inches of the pastry edges up around the fruit, making pleats, to look like a free-form tart. Use your thumb and forefinger to make the pleats in the pastry.

    5. Brush the pastry with water and evenly sprinkle the remaining 2 tablespoons sugar over the pastry and fruit.

    6. Bake the tart for 40-45 minutes or until the fruit filling is bubbling and the crust is caramelized. Let cool at least 20 minutes on a wire rack. Slide the tart pan bottom to a serving platter. Slice and serve with ice cream.

    Advance Preparation: Can be made up to 8 hours ahead and kept at room temperature. Serve room temperature or reheat in the a 325 F oven for 10 to 15 minutes.

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    © 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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