Rustic crostata (berry and peach) Vegan

vegan rustic crostata

This rustic crostata recipe is a free-form baked pie with a layer of ground almond creme mixture called frangipane. This gives a delicate and sweet almond aroma and flavor, making the crostata, even more, luxurious. A free-form pie gives you the flexibility to make a delicious dessert without worrying about perfecting the look because rustic is not supposed to be overly flawless but it’s still classy!

2 cups whole wheat flour
2 tablespoons yellow cornmeal
1 tablespoon lemon zest, finely grated
1 1/2 teaspoons kosher salt
3/4 cup unsalted coconut or vegan butter, (cold)
1/4 cup water

*Frangipane (Almond Crème)
1/2 cup almonds, finely ground
1/4 cup coconut butter, at room temperature
1/4 cup granulated coconut or brown sugar
1 tablespoon lemon zest, finely grated
1/8 teaspoon kosher salt
1 tablespoon chia previously hydrated in 1/4 cup of water
2 tablespoons cassava flour, corn or whole wheat flour

*Peach and Berry Filling-
1/4 cup granulated coconut sugar
1/4 cup dark brown sugar
2 tablespoons whole wheat flour or oatmeal
1/8 teaspoon kosher salt
1/8 teaspoon grated nutmeg
4 large peaches cut
1 cup blueberries
1 cup blackberries
4 teaspoons lemon juice
1/2 teaspoon vanilla extract, pure

In a medium bowl, stir together flours, sugar, salt, and cinnamon. Add in oil and milk. Stir until a soft dough forms.
Turn dough out onto a floured surface. Knead dough 1 or 2 times for dough to come together. Roll out into a 12 inch circle. Transfer dough to prepared baking sheet.
Arrange peach slices over the top. Pour remaining liquid over the top of the peaches.
Fold dough up over the edge of the peaches and pat down. Brush with milk and sprinkle with sugar.
Bake for 25 minutes or until edges turn golden brown.
Remove to a wire rack to cool slightly before cutting into pieces and serving warm.

mix the flour, sugar, cornmeal, lemon zest, and salt , until blended. Add the cold butter pieces and mix until the largest pieces of butter are about pea size. add the water and mix for 1 minute, or until the dough forms moist clumps.
Scrape the dough onto a work surface and knead 3 to 4 times, until it all comes together into a smooth dough. Shape into a disc, wrap in plastic wrap, and refrigerate about 1 hour, or until firm enough to roll out.

Frangipane (Almond Crème)-
Using an electric mixer fitted , beat the ground nuts, butter, sugar, lemon zest, and salt on medium-high speed for about 1 minute, until light and fluffy. Add the chia and the flour, and beat until blended. Refrigerate for about 1 hour, or until firm.

Peach and Berry Filling-
In a large bowl, combine the sugars, flour, salt, nutmeg and stir until blended. Add the peaches, blueberries, blackberries, lemon zest, lemon juice, and vanilla. Gently toss until the fruit is evenly coated.

Shaping the Crostata-
Put a large piece of parchment paper on a work surface. Put the dough in the center of the paper and top with a second sheet of parchment paper. Roll out the dough into a 14-inch round about ¼ inch thick, stopping occasionally to peel away the paper, dust the dough lightly with flour, and reposition the paper, so you don’t get any wrinkles.
Place the rolled dough on a sheet tray lined with parchment paper.

rellene la masa a su gusto y moldee la masa.

*Horneando la Crostata-
Coloca una rejilla en el fondo del horno y precalienta el horno a 350°F. Forre una bandeja de hornear grande con lados de 1 pulgada de alto con papel pergamino.
Coloca la crostata en la bandeja de hornear y hornea durante 15 minutos, luego reduce la temperatura del horno a 300F. Hornee durante 30 minutos aproximadamente, o hasta que la corteza se dore profundamente y el fondo de la corteza se haya asentado y esté ligeramente dorada. Una vez que lleguen a los 30 minutos, sigan revisando el color cada 2 minutos.
Transfiera la bandeja de hornear a una rejilla de alambre y deje que se enfríe un poco o completamente antes de servir.

The key to a “flaky” crostata dough is the temperature of your ingredients and the size of the butter. You want to make sure that the butter is chilled and broken down to the size of a pea when you incorporate it into the dough. Chilled butter will ensure that you have small pea sized “pockets” of fat, which when the crust bakes gives you the flaky layers. If the butter is room temperature or melted, the dough will be flatter and less flaky. Also, make sure not to overwork or over knead the dough. You want to knead until the flour, and butter just comes together to a smooth dough. Over kneading causes the dough to become tough because of gluten bonding (strengthening of the protein matrix, which increases toughness in the dough).

Nutrition Facts:

Calories 348 … Calories from Fat 135% Fat 15g …23% / Saturated Fat 7g …35% / Polyunsaturated Fat 0.1g / Monounsaturated Fat 0.03g / Cholesterol 27mg…. / 9% Sodium 289mg… 12% / Potassium 98mg… 3% / Carbohydrates 51g … 17% / Fiber 3g … 12% / Sugar 29g … 32% / Protein 5g … 10% / Vitamin A 450IU … 9% / Vitamin C 7.4mg … 9% / Calcium 30mg … 3% / Iron 1.4mg … 8% /

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