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How to make Mixed peach crostata

Yield = 8
Prep time: 0:45
Cook time: 0:35
Total time: 1:20

Ingredients

  • 1 1/4 cups (185g) plain flour
  • 1/3 cup (55g) icing sugar
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 1 tablespoon chilled water
  • 2 yellow peaches, stoned, cut into wedges
  • 1 white peach, stoned, cut into wedges
  • 100g cherries, halved, pitted
  • 2 tablespoons caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1 Coles Australian Free Range Egg, lightly whisked

Frangipane filling

  • 50g Coles Pistachio Kernels
  • 100g butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (60g) Coles Almond Meal
  • 1/4 cup (40g) plain flour
  • 1 tablespoon Frangelico liqueur (optional)

Method

  • Step 1 Preheat oven to 180C. Place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover and place in the fridge for 30 mins to rest.
  • Step 2 Meanwhile, to make the frangipane filling, place pistachios in a food processor. Process until finely crushed. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Add the pistachio, almond meal, flour and Frangelico, if using. Stir to combine.
  • Step 3 Line a baking tray with baking paper. Roll out pastry to a 40cm disc. Place on the lined tray. Spread frangipane filling over pastry, leaving a 5cm border. Place the combined peach, cherry, caster sugar and cinnamon in a large bowl. Gently toss to combine. Arrange over the frangipane filling.
  • Step 4 Fold in pastry edge, pleating as you go. Lightly brush pastry with egg. Bake for 30-35 mins or until pastry is golden and frangipane filling is cooked through. Set aside on the tray to cool. Cut into wedges.