Peach Crostata

Peach Crostata

Lately, I’ve been in the mood for quick and easy dishes. It’s hot, summer is busy, and sometimes I’d rather spend the daylight hours outside than inside in my kitchen. I have a list of dishes and desserts that I’ve been wanting to make now for a few months, but I just can’t bring myself to focus long enough on anything that takes more than a few steps. I’m sure that in a few weeks, I’ll be ready to start experimenting again with more complex dishes, but for now, quick and easy seems to be working well.

I know what you are thinking, another recipe with fruit? Of course. I can’t help myself with all the delicious summer produce available. I love seeing all the produce stands on the side of the road selling fresh peaches during the months of June and July. One of the best ways to enjoy fresh seasonal peaches is for dessert. Although I was tempted to add some type of berry to this recipe, I decided to just stick with peaches since they have their own unique flavor. The simple ingredients in this recipe create the perfect summer dessert.

For this peach crostata recipe, I use the same pie dough as I use for the blueberry pie recipe I posted a few weeks ago. You can use ready-made or store bought pie crust to have this delicious dessert ready in less than 25 minutes.

Peach Crostata

This peach crostata is the perfect way to use fresh seasonal peaches.

Peach Crostata

The simple flavors of the peaches, cinnamon and nutmeg combine to create a delicate, sweet pastry.

Peach Crostata

A perfect dessert ready in under 30 minutes!

Peach Crostata

Serve at room temperature or slightly warm with vanilla ice cream.

Peach Crostata

Peach Crostata
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Ingredients

  • For the pie dough:
  • 1 ¼ cups all-purpose flour
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • 8 tbsp. (1 stick), cold unsalted butter, cut into small pieces
  • 3 tbsp. very cold water
  • For the filling:
  • 2 peaches, sliced
  • 4 tsp. sugar
  • 1 tbsp. butter, cut into pieces
  • 1 tsp. cinnamon
  • pinch of nutmeg
  • 1 egg beaten with 1 tbsp. cold water (for egg wash)

Instructions

  1. To make the pie dough, combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas. Add the water and mix on low speed just until the dough comes together.
  2. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
  3. To make the crostata, preheat the oven to 425 degrees. On a lightly floured work surface, roll out the pie dough into a 10-12 inch circle. Pile peaches in the center. Sprinkle 2 teaspoons of sugar, the cinnamon, and the nutmeg over the peaches. Place the slices of butter on top of the peaches. Fold up the sides of the dough. Brush pastry crust with eggwash and sprinkle the remaining 2 teaspoons of sugar over the dough.
  4. Bake for 15-20 minutes, until crust is golden brown.
http://www.spoonfulofflavor.com/2013/07/23/peach-crostata/

Source
slightly adapted from Jenny Steffens Hobick