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The crostata pie with peaches in syrup is a true delicacy, scrumptious indeed. Super easy to bake and crowd pleasing, everyone will ask you for the recipe. You know, yours will remain the best forever. No one will be able to equal your masterpiece.
Chill out as there no difficult steps, as easy as a piece of cake.
You don’t even need any special tools; I am sure you already have everything you need to make this fast cake. So, let’s get started and enjoy cooking with me.
Bake a good short crust pastry
You can get a store bought one, but nothing is more satisfying than making it with your own hands.
Difficult? Not at all. Differently from all the other recipes, you won’t have to use the rolling pin to roll the dough out before placing it onto the baking pan. The texture will result grainy and coarse, so you will shape it in the pan with your fingers.
I am sure you won’t get annoyed-you won’t have to put together pieces of dough which fall apart. Don’t worry, if the texture is very coarse- you have not made any mistakes, it is not a disaster: in the cooking process, the dough will get compact and even. You will slice it wonderfully and it won’t fall apart: you can eat this wonderful cake without plate.
Use two types of flour to make it more rustic
To taste its grainy coarse texture under your teeth, you should add some wholegrain corn flour to the white one. Then butter the baking pan with some butter and a mix of corn and white flour. The result will be more rustic, and it won’t stick to the pan, of course. You will just have to turn it upside down onto a platter and, here is your cake, ready.
Fill this crostata pie to your taste…
Fill the pie to your taste, but these ingredients will make it definitely mouthwatering. The sweet taste of the peaches wonderfully pairs with chocolate and the amaretti cookies. Don’t you know what they are? They are crunchy almond cookies (there is also a soft version, but it doesn’t fit the recipe); they are fast and easy to bake, read the recipe here, (ADD THE LINK) if you want to make them yourself.
You can also opt for other crunchy cookies; you can well replace peaches with other fruit in syrup or anything else to your taste. Set your imagination free. Or look for what you have in your pantry.
Use the right baking pan
You need a 26-round aluminum (possibly) baking pan for a perfect cooking process. The slice will result compact and crumbly: that’s what this cake must be like. Don’t use paper, silicone, or light aluminum pan because the cake is quite heavy and you might break it when you will try to turn it outside down onto the platter.
Peach Crostata with chocolate and amaretti cookies
For the shortcrust pastry:
- 100 gr butter
- 2 egg yolks
- 100 gr sugar
- 180 gr pastry flour
- 20 gr whole corn flour
For the stuffing
- 100 gr amaretti cookies
- 100 gr chocolate chips
- 600 gr canned peaches (the weight refers to drained peaches)
- syrup of the peaches to taste
- Make the short crust pastry and refrigerate in the fridge: in the bowl of the stand mixer, mix the egg yolks, the flours, and the cold butter diced into small pieces.
- Switch on the stand mixer provided with paddle attachment at medium speed; mix until an even but grainy mixture;
- Shape it into a ball, wrap in plastic and refrigerate for about two hours;
- Pre-heat the oven at 180°C (350°F);
- Meanwhile, butter and slightly flour the baking pan. Take the dough out of the fridge and place it onto the pan with your hands; its texture will be very grainy and coarse: compact it with the tips of your fingers; evenly spread the dough in the pan and on the sides;
- Prick the surface with the tines of a fork;
- Top the pie with finely crumbled amaretti cookies, save their powder;
- Add half of the chocolate chips;
- Wet the filling with some syrup of the peaches: you will need about 200ml;
- Then garnish with peaches. I usually slice the peaches into 4 pieces- they fit the pie better: place them onto the pie and garnish with the remaining chocolate chips and the amaretti powder.
- Put the cake onto the low rack position of the oven (the second from the bottom) and bake for 30 minutes, then put it onto the middle rack for 15 minutes;
- Let it cool down in the oven with the door open for at least fifteen minutes.
Go the extra mile!
You will love this cake in every occasion. It makes a scrumptious snack in the afternoon, but it is so elegant that you can bring it to your friends’ house for a delicious end of the meal, or a pic nic.
Serve it with a scoop of ice cream: the perfect marriage.
How can you store it?
This cake keeps fresh up to 3 days in a cake container, but I am sure your family will eat it much earlier.