Peach Crostata

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This Italian-style, peach pie earns its rustic charm with folded edges and a sweet, bubbly middle. Why spend all your extra time pinching edges or laying out lattice when you can spend it enjoying this warm, gooey crostata?

Ingredients:

Crust:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 pound (1 stick) cold unsalted butter, diced
• 1 egg yolk
• 2 tablespoons ice water

Filling:

• 4 large peaches, sliced
• 1/4 teaspoon grated lemon zest
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice

Glaze:

• 1 large egg
• 1 tablespoon water
• 2 tablespoons sugar

Directions:

To make the pastry: combine the flour, sugar and salt in a large mixing bowl. Add the butter and mix with a pastry blender or by hand until the mixture resembles coarse crumbs. Add the egg yolk and pour in ice water; work it in to bind the dough until the dough holds together. If it is too crumbly add more ice water. Form into a disc and wrap in plastic; refrigerate for at least 30 minutes.

Preheat the oven to 450˚F.

Flour a rolling pin and roll the pastry into a 14-inch circle on a lightly floured surface. It doesn't have to be perfect; free form is what you want for this rustic tart. Transfer it to a baking sheet.

To make the filling: peel, pit, and cut the peaches into thin slices. Toss the slices with the remaining filling ingredients. Toss the mixture to gently coat peaches. Spoon the peach mixture into the center of the dough leaving a 2-inch boarder all around.

In a separate, smaller bowl, beat 1 egg with water and sugar to create a glaze, or egg wash.

Brush the border with the egg wash. Gently fold the border over the peaches to enclose the dough, pleating it to make a circle. Brush the crust with the remaining egg wash and sprinkle with sugar.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the peaches are tender. Allow to cool. Serve warm or at room temperature with vanilla ice cream.

For a variation:

Recipe: Apple Crostata or Plum Crostata

Serves 8 Printer-friendly version