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Peach Crostata

Beautiful ripe peaches say "SUMMER!" Try this simple crostata:

Peach%20Crostata%208-12.jpg

1 1/2 cups flour
2 T. sugar
1/2 t. salt
6 T. cold, unsalted butter (cut into pieces)
1/4 c. ice water

4 peaches, peeled, pitted, and sliced
1/4 c. brown sugar, plus 2 T.
1/2 t. vanilla
pinch of cinnamon
pinch of nutmeg
2 T. heavy cream
2 T. coarse sugar

In a food processor, pulse flour, sugar, and salt. Add butter and pulse. Slowly add ice water until dough forms a ball. Add additional ice water a tablespoon at a time if necessary. Do not over-mix. Chill dough for an hour. Prepare peaches.

Toss peaches with brown sugar, vanilla, cinnamon and nutmeg.

Roll out dough on a floured surface. Transfer to a parchment-lined baking sheet. Mound the peaches and their juices in the center, leaving a 2-inch border. Fold edges of dough up and over peaches, overlapping dough as you go to form a rustic crostata.
Brush dough with cream, and sprinkle with coarse sugar. Chill crostata on baking sheet for 30 minutes while you preheat the oven to 425.

Bake for 40-50 minutes until golden. Cool 15 minutes before serving. Serve warm or at room temperature.

Comments (2)

cathy b:

Such a delight to see the peach dessert we had at your house the other night when we met Federico! It was delicious!

anna morandi mclaughlin:

hmmmm....I am in fig overload. I wonder how this would be with figs instead of peaches?

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