I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Peaches are in season! And they are SO dang delicious this time of year. I have a hard time passing them by, especially when there are so many different yummy things to make with them! One of our favorite go-to dishes, especially for BBQ’s and picnics is Mom’s Peach Crostata. This is a super simple way to make a scrumptious dessert that is sure to please your entire family. We tend to use pre-made pie dough (just because it’s easier), but for this recipe’s sake we’ve included a homemade crust that is absolutely delicious. Enjoy!
- 1 ½ cups plus 2 tbsp. all purpose flour
- 2 tbsp. granulated sugar
- Salt
- 6 tbsp. cold unsalted butter, cut into ½” pieces
- ¼ cup ice water
- 5 ripe peaches (2 pounds) – halved, pitted and sliced ½ inch thick
- ¼ cup plus 2 tbsp. dark brown sugar
- ½ tsp. pure vanilla extract
- Pinch of cinnamon
- 2 tbsp. heavy cream
- 2 tbsp. turbinado or other coarse sugar
- In a food processor, pulse 1 ½ cups of flour with the granulated sugar and ½ tsp. salt until blended.
- Add the butter and pulse until it is the size of peas.
- Add the water and pulse until the dough is evenly moistened.
- Transfer the dough to a lightly floured work surface and pat into a round.
- Cover the round with plastic wrap and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 425 degrees.
- In a medium bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt and remaining 2 tbsp. of flour.
- On a lightly floured work surface, roll out the dough to a 12 inch round.
- Transfer the dough to a parchment lined rimmed baking sheet.
- Mound the peaches with their juices in the center of the dough, leaving a 2 inch border all around.
- Fold the edge of the dough up and over the peaches.
- Refrigerate the tart until chilled, about 30 minutes.
- Brush the dough with the cream and sprinkle with the turbinado sugar.
- Bake for about 50 minutes, until the crust is golden and the peaches are bubbling.
- Let cool 15 minutes before serving.
- Serve warm or at room temperature.
- Enjoy!