Summer with Juls’ Kitchen. Peach jam pie
I would have loved a road trip to Scotland or Ireland, possibly with an old fashioned car, visiting manor houses, pubs and tiny fishing villages. A few days in my beloved London would have been great, seeing our friends, eating my weight in sushi and drinking Pimm’s at sunset on the piers. Not to mention a trip to the other side of the Ocean, setting my foot for the first time in New York, Boston, San Francisco, Chicago, Seattle, Portland… and I could keep on listing cities for an hour.
But we’re spending summer at home at this year. We’ll have a few trips to Emilia Romagna and Alto Adige for work, which will also be a chance to discover new towns and landscapes, but then Tuscany it will be.
Pause. Actually Tuscany would be the dream destination for many of you, so we thought that we could share these three months of staycation and give you an insight on a Tuscan summer. If you are planning a trip to Tuscany anytime soon or if you love some armchair travel we’ll give you tips, itineraries and foodie guides. We will be visiting areas which would be new also for us, picking blueberries in Abetone, hiking in Casentino, wolfing down bowls of cacciucco in Livorno, getting excited for the Palio in Siena.
At the end of the day we will be coming back home to have a quick meal on the balcony, bathing into the setting sun.
There will be time for longer travels, this summer will be dedicated to us, to some backlog work to deliver, to gardening and house refreshing – I’ve been dreaming to have time to paint my bedroom for months -, to cooking classes and market visits, but mostly to some well deserved rest. Follow the hashtag #Julskitchensummer on Facebook, Twitter and Instagram or read our stories here on the blog for the next three months.
Peach jam pie
Let’s celebrate these three months of Tuscan summer with a peach jam pie. This will be the last shortcrust of the season, from now on just gelato and sorbet, but it is worth dealing with the heat for a slice of this pie, it has something special. The short pastry is rustic and wholesome, full of flavour, made with cane sugar and stone ground spelt flour. The peach jam is mixed with a glug of red, and spread thickly into the pie. Serve it with a scoop of ice cream, it will be the perfect summer treat.
Peach jam pie
Print Recipe Pin Recipe Share by EmailIngredients
- 95 g of butter at room temperature
- 65 g of raw cane sugar
- 1 egg yolk
- 150 g of stone ground spelt flour
- 1 pinch of salt
- Zest of 1 organic lemon
- 330 g of peach jam
- 1/2 glass of red wine
Instructions
- Rub butter and sugar together, then add the egg yolk. Add the flour, previously sifted with salt, and the lemon zest.
- Knead the dough quickly, form a ball and flatten it slightly, then wrap it in plastic. Let the dough rest in the fridge for a few hours, or even until the next day.
- Now prepare the jam. In a saucepan heat the peach jam with red wine and cook for about 10 minutes over low heat, until the alcohol has evaporated. Allow it to cool completely.
- When it's time to prepare the pie, remove the pastry from the fridge and knead it until easy to roll out. Roll out the dough into a 5 mm thick sheet with the help of a rolling pin and a some flour.
- Grease and flour a 18 cm round baking tray. Line the tray with the short pastry and cut out the excess pastry. Spread the red wine peach jam over the pie.
- Roll out the remaining pastry and cut out many strips to decorate the pie.
- Bake the pie in a preheated oven to 180°C for about 20 minutes, until golden. Allow it to cool completely before slicing it.
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I have just discovered the joys of baking and eating jam filled crostata.
The recipe I have used is slightly different to this one, so now I will give this a go.
Its winter in Australia now and I hought some beautiful fragrant quince yesterday, I will make quince jam to use in my crostata
Enjoy your Summer Giulia!!!
I love the desserts in Italy, and especially the crostata. I have been looking for a good recipe for a crostata crust. Will give yours a try. It looks great!