Peach Crostata Recipe

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Ingredients:

Serving

2 cups unbleached all-purpose flour
1/4 cup sugar
1 tsp kosher salt
10 tbsp unsalted butter, cut into 1/2-inch cubes and chilled (1 1/4 sticks)
1/4 cup ice water
1/4 cup unbleached all-purpose flour
1/4 cup sugar
4 tbsp cold unsalted butter
2 lbs ripe peaches, pitted, peeled, and sliced into 3/4-inch thick wedges
1 large egg yolk, beaten with 1 tsp heavy cream
1 tbsp coarse sugar

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	526.01 Kcal (2202 kJ)
Calories from fat	253.26 Kcal
		% Daily Value*
Total Fat	28.14g	43%
Cholesterol	102.43mg	34%
Sodium	375.99mg	16%
Potassium	376.47mg	8%
Total Carbs	62.65g	21%
Sugars	23.5g	94%
Dietary Fiber	4.53g	18%
Protein	7.81g	16%
Vitamin C	10.7mg	18%
Vitamin A	0.3mg	11%
Iron	2.6mg	14%
Calcium	41.4mg	4%

Amount Per 100 g
Calories	201.13 Kcal (842 kJ)
Calories from fat	96.84 Kcal
		% Daily Value*
Total Fat	10.76g	43%
Cholesterol	39.17mg	34%
Sodium	143.77mg	16%
Potassium	143.96mg	8%
Total Carbs	23.96g	21%
Sugars	8.98g	94%
Dietary Fiber	1.73g	18%
Protein	2.99g	16%
Vitamin C	4.1mg	18%
Vitamin A	0.1mg	11%
Iron	1mg	14%
Calcium	15.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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