I am intrigued with einkorn wheat flour. Its golden hue and nutty flavor add interest to any application. This ancient grain has several health benefits, such as a higher protein/starch ratio, it contains carotenoids and the structure of its gluten makes it easier for many people to digest than modern wheat. That said, I am not using these nutritional perks as an excuse to consume my new baked products with reckless abandon!
Ok, so now that I’ll get to the, shall we say, “challenging” aspect of einkorn. Because of its structure, einkorn flour does not behave in the same way as the modern wheat flour I’m used to. A dough made from it absorbs water at a slower rate, and is more fragile. Keep this in mind when mixing and, and when rolling out your pastry dough, you might want to consider using a floured pastry cloth to minimize sticking. I didn’t use one here, but I also did not try to roll it super thin. The egg in the recipe adds some leavening to it, so a slightly thicker crust is just as delicious. I also highly recommend investing in a dough (or bench) scraper to aid in transferring dough to pan. Once you have this handy tool, trust me, you will find many uses for it.
einkorn all-purpose flour 2 cups (240g)
unsalted butter, cut into small cubes 1 stick
coconut oil 2 TBS (28g)
fine salt 1/2 tsp.
egg, pastured 1
cold water 3 TBS (42g)
unsalted butter or ghee 1 TBS
raw sugar 2 TBS
crystallized ginger, cut into strips 1 oz.
peaches 4 – 5 (about 800 g or 1# 12 oz.)
blueberries 1/2 cup
einkorn flour 1 TBS.
using a food processor, pulse the flour, butter, coconut oil and salt until finely crumbled. slowly add the egg and cold water and pulse until it all comes together. empty it onto a floured spot on the table and knead gently into a disc. wrap in parchment and chill at least an hour, until firm.
Meanwhile, prepare your filling. Peel the peaches, if desired and cut them into thick wedges, about 5/half peach, depending on size of peaches. Next, warm a large skillet on medium heat, add the butter and allow it to melt. Add the sugar and crystallized ginger and cook briefly, until the mixture bubbles up. Do not burn! Now add the peaches. Let them brown a bit, before turning them gently. Stir in the blueberries and sprinkle the flour on top. Allow mixture to cool. At this point, you could refrigerate it and finish the tart the next day, as I did.
When you’re ready to bake your crostata, heat your oven to 400F. Take your pastry out and let it rest while oven is warming. You won’t want to assemble it until the oven is hot. Once the oven is hot, roll out your dough, carefully, adding flour to the rolling surface and pin, as needed, but try not to overdo. Place your tart pan on top of the dough and trace a circle, 2” larger than the pan. Carefully fold the dough circle in half, using the dough scraper, if you have one, and place it over the pan. Nestle it into the pan, spoon the filling over it, leaving out any excessive amount of juice that may have accumulated in the fruit mixture. This would only make the dough soggy.
Fold the edges of the dough over the filling and pop the crostata into the oven. Time it for 20 minutes, then check it to see how it’s doing. If the the crust is browning too quickly, lower the heat to 375. I also like to rotate the pan for more even baking. Bake for another 15 to 20 minutes, until nicely browned and bubbly. Remove from oven, allow to cool about 10 minutes and sprinkle with powdered sugar.
What to do with that extra dough that you cut from the circle? well, roll it out sprinkle with some seeds, coarse salt, whatever you like, and make some crispy snacks to eat with beer.