Crostata Pastry

READY IN: 1hr 30mins




  • In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
  • Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
  • In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
  • Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
  • Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
  • Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
  • Set the oven at 400°F.
  • Line a rimmed baking sheet with parchment paper.
  • On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
  • Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
  • Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
  • Bake for 15 minutes. Turn the oven down to 375°F.
  • Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
  • Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
  • Preparation time includes 30 minutes refrigeration of dough.