Peach Preserve Crostata


Recipe by Executive Chef John McConnell

Peach Preserve Crostata

1 cup all-purpose flour
1/2 cup almond flour
1/2 cup sugar
1/8 tsp baking soda
1/2 tsp fine sea salt
1/2 cup (1 stick) unsalted butter
1/4 cup cream cheese
1/2 cup Clif Family Peach Preserves
1/4 cup sliced almonds

In a large bowl, combine the AP flour, almond flour, sugar, soda and salt. Stir well until thoroughly blended. Add the butter chunks and cream cheese. Use a fork or your hands to mash and mix the ingredients together until blended into a smooth dough. Set aside 1/4 cup of the dough. Press and spread the remaining dough evenly across the bottom of the fluted tart pan (14-inch rectangle or 10-inch round with removable bottom), but not up the sides. Wrap and refrigerate the pan and the reserved dough for at least two hours or overnight.

Preheat the oven to 325F. Spread the preserves evenly over the dough, leaving a scant 1/2-inch border all around. Sprinkle crumbled bits of the reserved dough and the almonds over some of the preserves making sure to not cover the preserves completely.

Set the pan on a baking sheet. Bake 35-40 minutes, until edges are rich golden brown. Cool the crostata in the pan on a rack. When the crostata is cool, remove the rim of the pan and set on a serving plate.

Pairs perfectly with our 2017 Clif Family Viognier

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