Peach Crostata

READY IN: 1hr 25mins




  • 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.