Ahhh sweet sweet peaches. Smelling like summer, wrapped in a pocket of perfectly sweetened pastry dough, it is a combination that leaves us longing for more and swirling with memories. The smell of the peaches, soaked in the rich bourbon, and wrapped in the buttery dough floods your senses before it even hits your tongue, teasing you with what is about to come.
This dough is so versatile you can use it with any sort of fruit filling- and we love the individual crostatas here. Mainly for convenience… I have noticed them disappearing from the freezer and I’m fairly certain Hubs has been eating them for breakfast (do you really blame him…?)
Brown Sugar Bourbon Peach Crostata
Time: 40 minutes (+ 2 hours)
2 1/2 Cups All Purpose Flour
3/4 tsp Salt
1/4 Cup Sugar
6 0z Butter (cold cubed
1/4 tsp Almond Extract
1/4 Cup Cold Water
1/4 Cup Bourbon
1/4 Cup Brown Sugar
Turbinado Sugar (For Sprinkling)
Combine the AP Flour and Salt- Cut in the butter until it resembles coarse meal. Add in the sugar and mix well until combined. Add in the yolk, almond extract and cold water- dough should come together but not be sticky. Form into a disk wrap in plastic wrap and refrigerate for several hours until firm.
Slice two of the peaches and add them to a sauce pot with the bourbon and brown sugar. Heat on medium until the sauce begins to simmer, not stirring much- the peaches will break apart and you don’t really want to beat them up too bad, just gently fold them around as the sauce thickens and the juices of the peaches release. About 5 minutes or so and your peaches will look limp, and your sauce will be on the thicker side. Remove from heat and allow to cool.
Strain peaches, reserving sauce- and set sauce aside to serve. Slice up remaining fresh peaches.
Roll out dough to about 1/8th inch thick cut 6″ circles in the dough (with a circle cutter or by hand) and place a small amount of cooked peaches in each one, top with the fresh peaches- and fold the corners over to hold everybody in.
Egg wash. (one egg plus a splash of water or cream- brushed on the pastry dough only)
Sprinkle with turbinado sugar.
Bake at 375 for 20 minutes.
Top with remaining bourbon sauce, and serve warm.