I have been baking quite a bit this past summer. Especially, goodies with peaches….
First, I baked several different Peach Cobblers till I found the recipe that I was happiest with. In each case, my husband and I devoured the cobbler before we could photograph it. Then I baked a simple Peach Crisp, and also a Blueberry Crumble (wonderful with ice cream). I also baked a lovely Zucchini/Carrot Bread with Candied Ginger — We ate it all without any photo shoot.
Finally — With probably the last of our wonderful summer peaches, I’ve baked a heavenly Peach Crostata!! And because I’ve recently been making Pedestal-Cake-Plates, I made sure that we photographed the Crostata on one of the new Cake Stands. Then we attacked and ate the Crostata — YUM!
The Food — Peach/Almond Crostata:
This was a thrilling undertaking for me! I’ve NEVER been interested in making pie crusts. However, with all the slabs of clay that I roll out, I decided it was time that I translated that skill to the kitchen. For my first attempt, I decided on a Peach Crostata, a rustic, free-form tart, with a folded-over crust.
I found a recipe from Alice Waters (Chez Panisse); I prepared the dough; I rolled it out to the right size. Actually, I had an oops…. I really do not have a single rolling pin in my kitchen — Twelve rolling pins live in my studio (for clay). I could not roll out the dough until I rescued (and cleaned) a rolling pin for kitchen use.
Then I got a bit inventive — I rolled out a thin slab of almond paste (think marzipan) to place atop the dough, before arranging the cut up peaches. Finally, I folded over the edges of the crust for a rustic, ‘pouchy’ look. I brushed on a bit of egg wash with a sprinkle of sugar and popped it in the oven.
I did it!! I actually made a pie crust!! It was SO YUMMY — The peaches with the almond, the rather perfect, just-right flaky crust. I’m calling it Late Summer BLISS!
The Pottery — Maasha Cake Plate:
For presenting my Crostata creation, I was delighted to try one my new Pedestal-Cake-Plates — Stoneware, with slip and ash glazes. Cake Stands are a new thing for me — I’m anxious to try out a few different ‘styles’ and glaze treatments. But for now, this basic form works quite nicely with my happy Crostata.
And for those of you who are potters/hand-builders — I do not use a slab-roller; I’m quite happy with sturdy rolling pins. Of course, one of those rolling pins now permanently lives in my kitchen.