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Spirited Rose Petal Peach Crostata


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5 from 1 review

  • Author: Lisa Keys
  • Total Time: 50 minutes
  • Yield: serves 8

Description

A touch of rose petal baked into a peachy frangipane tart


Ingredients

Scale

1 sheet puff pastry, thawed

1/4 cup almond paste

1/4 cup sugar

2 tablespoons soft butter

1 egg yolk

1 tablespoon peach shnappes

1/4 teaspoon salt

1 tablespoon fresh lemon juice

2 tablespoons rose petal jelly

1 tablespoon corn starch

1/8 teaspoon salt

Few grinds fresh nutmeg

3 large fresh ripe peaches, peeled, pitted, sliced

Turbinado sugar (sugar in the raw)


Instructions

  1. Heat 0ven 400F.
  2. Line baking sheet with parchment. Lay puff pastry on prepared baking sheet.
  3. In food processor, pulse almond paste and sugar until sandy in texture. Add butter, egg yolk, schnapps and salt; process until well mixed. Spread frangipane mixture in a circular pattern on puff pastry leaving a 2-inch edge.
  4. In large bowl, whisk lemon juice, jelly, cornstarch, salt and nutmeg until blended. Add peaches and gently toss to coat.
  5. Arrange peaches over almond mixture in single overlapping layer. Spoon any remaining juice in bowl over peaches.
  6. Lift edges of pastry and fold and pinch to pleat over the fruit. Sprinkle edge of crust with sugar. Bake 35 to 40 minutes or until crust is golden brown and crisp. 
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: dessert
  • Method: oven
  • Cuisine: American