PEACH CROSTATA

Peach Crostata is a rustic Italian dessert that combines the sweet, juicy flavors of ripe peaches with a buttery, flaky pastry crust. Unlike a traditional pie, a crostata is free-form, making it simpler to prepare while still looking beautiful. The peaches are seasoned with a touch of cinnamon and sugar, then wrapped in a golden, crisp pastry and baked until golden brown. With its perfect balance of sweet fruit and tender crust, this peach crostata is a perfect end to any meal and a wonderful way to showcase fresh summer peaches.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup ice water (more if needed)

For the filling:

• 4-5 ripe peaches, peeled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter, cut into small pieces

For finishing:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions:

1. Prepare the Crust: In a large bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling: While the dough chills, prepare the peach filling. In a bowl, toss the sliced peaches with sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Set aside to let the flavors combine.
3. Roll out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
4. Assemble the Crostata: Spoon the peach mixture into the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough up and over the filling, pleating the dough as you go to create a rustic, free-form crust. Dot the peaches with small pieces of butter.
5. Bake the Crostata: Brush the exposed edges of the dough with the beaten egg and sprinkle with coarse sugar, if desired. Bake for 40-45 minutes, or until the crust is golden brown and the peaches are bubbling.
6. Serve: Let the crostata cool slightly before slicing and serving. Enjoy it warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Peach Crostata is a simple yet elegant dessert, perfect for summer. Its buttery crust and sweet, cinnamon-spiced peach filling come together in a rustic, comforting treat that is sure to impress anyone lucky enough to taste it.