Fresh Summer Peach Crostata

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I cannot believe it’s almost the end of summer already! It has flown by. Luckily I got a little beach vacation in at Long Beach Island with my aunt and her friends this past weekend and now I think I’m about ready for sweaters, falling leaves and bouquets of newly sharpened pencils.

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But before I say goodbye to summer, I wanted to share this amazing peach crostata recipe I made recently. The crust is divine — buttery and light — and I always forget how much I love fresh, juicy peaches.
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This tart is delicious and has a great balance of flavors. It’s not too sweet or too tart. It’s great with a scoop of vanilla ice cream (as most things are) and perfect for an after dinner treat on one of these last remaining cool summer nights.
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Fresh Peach Crostata

Adapted from Williams-Sonoma

For the pastry:

2¾ cups all-purpose flour

½ cup granulated sugar

1½ tsp baking powder

½ tsp salt

1½ sticks chilled unsalted butter, cut into small pieces

1 whole egg, plus 1 egg yolk

1 tsp vanilla extract

In a large bowl, combine the flour, granulated sugar, baking powder, salt and stir to mix. Scatter the butter pieces over the flour mixture. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large coarse crumbs the size of peas.

In a small bowl, whisk together the whole egg, egg yolk and vanilla until well blended. Pour the egg mixture over the flour mixture and stir until the dough is evenly moist and begins to come together. If the mixture seems dry, add 1 tsp. or so of cold water. Transfer the dough to a work surface and divide into 2 disks, one slightly larger than the other. Wrap separately in plastic wrap and refrigerate for at least 30 minutes or up to overnight.

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On a lightly floured work surface, roll out the larger dough disk into a 12-inch round. Carefully roll the dough around the rolling pin, position over a 10-inch tart pan with a removable bottom and unroll the dough, pressing it gently but firmly against the bottom and sides of the pan. Trim the edges of the dough, leaving a 1/2-inch overhang. Fold the overhang over against the inside of the rim of the pan.

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For the filling:

2 cups peeled, pitted and sliced peaches

½ cup granulated sugar

2 tbsp all-purpose flour

To make the filling, in a bowl, toss together the peach slices, granulated sugar and flour. Set aside.

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Pour the peaches into the pastry-lined tart pan, spreading them into an even layer.

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Roll out the second dough disk into a 10-inch round. Using a pastry wheel or a knife, cut the dough round into 10 strips, each 1/2 inch wide. Arrange half of the strips across the top of the tart, spacing them evenly. Give the pan a quarter turn and place the remaining dough strips across the top to form a lattice pattern. If the strips break, patch them together with a drop of water. Press the ends of the strips against the sides of the tart shell to seal.

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Using a pastry brush, gently brush the dough strips with the egg wash.

Bake until the pastry is golden brown, about 45 minutes at 375°F. Transfer to a wire rack, let cool for 10 minutes, then remove the outer ring of the tart pan and let the tart cool until warm or room temperature. Cut into wedges to serve.

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Fresh Peach Crostata
 
Author:
Ingredients
  • 2¾ cups all-purpose flour
  • ½ cup granulated sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1½ sticks chilled unsalted butter, cut into small pieces
  • 1 whole egg, plus 1 egg yolk
  • 1 tsp vanilla extract
  • 2 cups peeled, pitted and sliced peaches
  • ½ cup granulated sugar
  • 2 tbsp all-purpose flour
Instructions
  1. In a large bowl, combine the flour, granulated sugar, baking powder, salt and stir to mix. Scatter the butter pieces over the flour mixture. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large coarse crumbs the size of peas.
  2. In a small bowl, whisk together the whole egg, egg yolk and vanilla until well blended. Pour the egg mixture over the flour mixture and stir until the dough is evenly moist and begins to come together. If the mixture seems dry, add 1 tsp. or so of cold water. Transfer the dough to a work surface and divide into 2 disks, one slightly larger than the other. Wrap separately in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
  3. On a lightly floured work surface, roll out the larger dough disk into a 12-inch round. Carefully roll the dough around the rolling pin, position over a 10-inch tart pan with a removable bottom and unroll the dough, pressing it gently but firmly against the bottom and sides of the pan. Trim the edges of the dough, leaving a ½-inch overhang. Fold the overhang over against the inside of the rim of the pan.
  4. To make the filling, in a bowl, toss together the peach slices, granulated sugar and flour. Set aside.
  5. Pour the peaches into the pastry-lined tart pan, spreading them into an even layer.
  6. Roll out the second dough disk into a 10-inch round. Using a pastry wheel or a knife, cut the dough round into 10 strips, each ½ inch wide. Arrange half of the strips across the top of the tart, spacing them evenly. Give the pan a quarter turn and place the remaining dough strips across the top to form a lattice pattern. If the strips break, patch them together with a drop of water. Press the ends of the strips against the sides of the tart shell to seal.
  7. Using a pastry brush, gently brush the dough strips with the egg wash.
  8. Bake until the pastry is golden brown, about 45 minutes at 375°F. Transfer to a wire rack, let cool for 10 minutes, then remove the outer ring of the tart pan and let the tart cool until warm or room temperature. Cut into wedges to serve.
 

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