Peach Crostata
Author: NorCal Coupon Gal
Recipe type: Dessert
Cuisine: America
- 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!
Recipe by NorCal Coupon Gal at https://norcalcoupongal.com/kitchen-mom-mondays-peach-crostata-recipe/
3.2.1311