White peach, hazelnut and ruby chocolate crostata

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 6-8

Dietary
Vegetarian

By Marianne Lumb

Ingredients

For the pastry

  • 120g/4½oz spelt flour
  • 80g/3oz plain flour, plus extra for dusting
  • pinch salt
  • 75g/2½oz caster sugar
  • 75g/2½oz ground hazelnuts, toasted
  • 125g/4½oz cold butter, diced
  • 1 free-range egg, beaten

For the white peaches

  • 6 flat white firm peaches, stoned and quartered
  • 50g/1¾oz caster sugar
  • 1 tbsp olive oil
  • 75ml/2½fl oz Muscat wine
  • 1 lemon, juice only

For the hazelnut filling

  • 125g/4½oz butter, at room temperature
  • 125g/4½oz ground hazelnuts, toasted
  • 125g/4½oz icing sugar
  • pinch of salt
  • 1 lemon, zest only
  • 3 free-range eggs, beaten
  • 25ml/1fl oz Muscat wine
  • 30g/1oz plain flour
  • 50g/1¾oz hazelnuts, halved
  • 70g/2½oz ruby chocolate, broken into pieces

To serve

  • clotted cream or vanilla ice cream
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