A delightful and elegant summer dessert, this Perfect Gluten Free Peach Crostata is easy to make and will impress all your guests.
Deliciously Simple: A Gluten-Free Peach Crostata Recipe for Summer
Indulge in the flavors of summer with a mouthwatering Peach Crostata featuring juicy peaches nestled in a gluten-free crust. This rustic Italian dessert is both easy to make and incredibly delicious, perfect for impressing guests or enjoying a cozy night in. Follow along with the recipe to create this beautiful and flavorful treat, with step-by-step instructions for preparing the filling and pastry before assembling and baking to perfection.
The video takes you through each stage of the process, from rolling out the dough to putting it all together and finally tasting the irresistible Peach Crostata. With a first look at the finished product and a glimpse behind the scenes during the credits and outtakes, this recipe is sure to become a favorite for any occasion. Embrace the sweetness of summer with this delightful dessert that captures the essence of ripe peaches in every bite.
Indulge in a Slice of Paradise: Irresistible Gluten-Free Peach Crostata Recipe
Hey foodies, thanks for watching. I want to make a peach crostata because I love peaches and they smell so good and what a perfect time to make a peach crostata. This was originally aired in the LCBO’s Food and Drink magazine in September of 2014 and I thought, you know what, it’s time to.
Resurrect this recipe and put it together. So I want to start with some peaches, obviously. You want to slice them all. And I am just slicing them just like this. And I am just doing nice, pretty thin slices and I am going to.
Go around the halfway point and then I just twist and they all come off and apart. There we go. So to that I want to add my vanilla and a little pinch of cinnamon and some brown sugar, some all purpose gluten free flour and just a pinch of salt.
And I am going to mix that up. Probably use my hands. Oh, that looks great. That looks lovely. I am just going to set that aside. So next we want to make the pastry and I always use a mixer or a bowl and I thought, you know.
What, let’s make it without a bowl or a mixer. Let’s just do it on the counter and see how it goes. So I want to start by putting my flour, my salt and I am going to mix that up with my hands. Okay, and I am going to make a little.
Well just like you are making a pasta. And I am going to put in my sugar and I am going to crack two eggs and I am going to make sure that I have no shells in my egg. So that one looks good. And I am going to crack another one. That one looks good and I am going to.
Just mix the egg into the sugar a little bit. This is kind of fun. And I want to take some really cold butter now. I am going to mix that in. Okay and I just want to start mixing it all up, breaking the butter up into little pieces.
I want to try not to like crunch it all up in my hands because I don’t really want to warm the butter up. And the nice thing with using gluten free all purpose flour is you don’t have to worry about it getting tough and that’s just what’s really nice about it.
And I find Frankie’s gluten free all purpose flour just tastes really good. Now it’s coming together really nicely. A little tiny bit of warmth from my hands is helping it come together a bit easier. But again you don’t want to heat it up too much or you are going to have to refrigerate it.
And I am trying to get this to work so that I don’t actually have to refrigerate it. I think I am going to scrape my counter with all the little bits. That’s looking really nicely put together. Oh that’s beautiful looking pastry. Okay.
I would say that looks amazing. So I don’t need all of this pastry. I am going to cut a portion of this off and I am going to save it for like a butter tart or just something else that I want to put in with it and I am going to wrap it up and put it in the fridge later.
Okay so I want to just lightly flour my surface just to get a little bit more. There we go. Oh that’s such a beautiful looking pastry. Okay. I am going to add a bit more flour and a little bit more there. I am going to roll this out to about 3mm.
Or so which is about a quarter inch in thickness. I am trying to keep a nice round pastry. Oh I just tore it a little bit. That’s all right I can repair it. I will just stick that on there. Bit more flour under there. Bit more flour under there. Okay and we will just roll it out.
That looks beautiful. Okay and I am going to fold this up. I have got a cookie sheet here and I am just going to set the whole thing onto the cookie sheet and unroll it. I have also put parchment paper down because it is important that you don’t want anything.
To stick. I think that looks really nice. Now we want to take our peaches and just pour it right into the middle like so. Making sure you get all of that good juice. Look at that. And then I want to roll, well not roll, fold up the peaches.
I don’t need that pastry there. There we go. That looks nice. That looks beautiful. I will take off that little piece of pastry there. And that looks a little thick there. Just more pastry for butter tarts I guess.
And then I want to take a little bit of heavy cream and I am just going to brush the walls. There we go. I am going to put a little bit right on it. There we go. And then I am going to sprinkle a little bit of coarse sugar.
Right on the pastry itself. And this is going to go into a preheated oven of 425 degrees Fahrenheit or 220 degrees Celsius for about 30 to 40 minutes or until it is golden brown. See you in a moment. This looks amazing. I can’t wait to try it.
You can see the crust is nice and firm on it. It took about 25 minutes in my oven. So I mean keep an eye on it because everybody’s oven is different and you want to make sure it is bubbling a little bit and it is hot and it is browned. I didn’t want it to overly brown so that.
Is why I pulled it out when I did. And I think it looks absolutely beautiful. I want to see if I can, I don’t know if I can slide it off. Oh I can. Look at that. Okay, so I am going to get a knife. Just cut that little bit of spill over.
There we go. And I wanted to slide it right onto the counter. Oh that looks, oh it smells so good. So let’s cut into it and see what it looks like. Cuts really nicely. Oh look at that nice pastry. Look at the bottom of it.
Yeah, the pastry looks beautifully baked. I was thinking 425 was a little on the hot side but it is cooking the bottom really nicely so you get a nice brown bottom. You don’t have to worry about a soggy bottom when you are doing the pastry. Oh it smells so good. I can’t wait.
I have got a little bit of whipped cream because I mean we brushed it with some whipped cream. So let’s have a little bit more. You can really have not a, you can’t have too much whipped cream really. Okay, let’s dig into this. Mmm. Oh it’s like a little slice of summer.
It’s so nice. If you are looking for the recipe you can visit glutenfreeguy.ca. You can also follow me on Facebook, LinkedIn, Pinterest and Instagram. And look for next week when I am making this. Thanks for watching. See you again soon.
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