PEACH CROSTATA
Make and share this Peach Crostata recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make the dough: combine the flour, sugar, and salt in a food processor; pulse a few times to blend.
- Add the butter and pulse until it is the size of small peas, about 15 times.
- With the processor running, add the ice water and process for about 10 seconds; stop the processor before the dough comes together.
- Turn the dough out onto a sheet of waxed paper; divide the dough in half, and shape it into two disks.
- Wrap them in plastic wrap and refrigerate at least 1 hour (the dough can be refrigerated 2 days or frozen for up to 2 weeks; if it has been frozen, defrost the dough for 30 minutes at room temperature).
- Preheat oven to 450°.
- Roll one disk of dough into an 11-inch circle on a lightly floured surface.
- Transfer to a baking sheet (reserve the second disc for another use).
- Prepare the filling: combine the flour and sugar in a small bowl; blend in the butter with two knives utnil the mixture resembles coarse meal.
- Place the peaches in the center of the dough circle on the baking sheet and top with the butter-sugar mixture.
- Begin draping the edges up and over, forming about 3 pleats.
- Crimp the pleats and press down to seal; brush the pastry with the egg wash and sprinkle with the sugar.
- Bake the tart for about 25 minutes or until golden brown; let cool on a rack and serve slices with vanilla ice cream or cream anglaise.
- Variation: line the dough bottom of the crostata with a heaping tablespoon of pecan frangipane before adding the peaches; to make frangipane--combine 1/2 cup toasted pecans and 1/2 cup sugar in a food processor and process until the nuts are coarsely ground; add 8 tablespoons of unsalted butter, cut into small pieces, and 1 large egg; pulse until the mixture resembles a coarse paste.
Nutrition Facts : Calories 549, Fat 28.5, SaturatedFat 17.4, Cholesterol 106.2, Sodium 296.8, Carbohydrate 69.1, Fiber 3.5, Sugar 31.6, Protein 7
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