PEACH CROSTATA
This is easy to make (no-roll crust) and really lets the fresh peach flavor shine through. From Arthur Schwartz's "Soup Suppers".
Provided by Elisabetta47
Categories Tarts
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- In a mixing bowl, stir together flour, 1/4 C of the sugar, and salt.
- Cut in butter, using the tips of your fingers, to a coarse meal texture.
- Press mixture evenly into bottom and up sides of deep 9-10-inch pie plate.
- Make top neat.
- Arrange peaches over the crust and sprinkle with remaining 3/4 C of sugar.
- Dust with cinnamon if desired.
- Bake for 15 minutes.
- Meanwhile, in a small bowl, whisk together cream (or other) and eggs until well blended.
- After 15 minutes, remove crostata and pour egg and cream mixture over it.
- Return to oven for another 30 minutes until well set.
- Serve warm (not hot) or at room temperature.
- Crostata is best if never refrigerated.
- Make be baked several hours ahead.
- Can be kept at room temperature for up to 24 hours.
- Nectarines may be substituted for the peaches.
Nutrition Facts : Calories 616, Fat 32.3, SaturatedFat 19.5, Cholesterol 165.6, Sodium 342.1, Carbohydrate 75.7, Fiber 2.6, Sugar 41.8, Protein 8.3
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