Peach Crostata
Peach Crostata is a simple dessert that is ready in less than 30 minutes!
Servings 5 servings
Calories 353kcal
Ingredients
For the pie dough:
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 8 tablespoons 1 stick, cold unsalted butter, cut into small pieces
- 3 tablespoons very cold water
For the filling:
- 2 peaches sliced
- 4 teaspoons sugar
- 1 tablespoon butter cut into pieces
- 1 teaspoon cinnamon
- pinch of nutmeg
- 1 egg beaten with 1 tablespoon. cold water for egg wash
Instructions
- 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.
- Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- To make the crostata, preheat the oven to 425 degrees. On a lightly floured work surface, roll out the pie dough into a 10 to 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.
- Bake for 15 to 20 minutes, until crust is golden brown.
Notes
- Use one roll of store-bought pie crust instead of homemade to save time.
- Bake and store in the refrigerator for up to 2 days.
- Serve with a scoop of vanilla ice cream, if desired.
Nutrition
Serving: 0g | Calories: 353kcal | Carbohydrates: 36g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 152mg | Potassium: 160mg | Fiber: 2g | Sugar: 11g | Vitamin A: 875IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1.7mg