Peach Crostata

You can call it a Crostata or galette or just plain tart, but this was so easy to make that you might never prepare a double crust pie ever again! It's peach season here in New England, so it's the perfect time for this recipe.

The crust is made with a sweet buttery pastry or pâté brisee and unlike a pie, this Crostata is made with one large circle enclosing a mound of sweet fresh peaches. A Crostata is an Italian rustic free form tart, so it's not supposed to look perfect, be creative! If you don't have peaches, any other stone fruits or berries would be equally as delicious.

Ingredients:

Pie crust:

2 cups all purpose flour

1/2 teaspoon salt

3 tablespoons sugar

1 1/2 sticks (12 tbs.) cold unsalted butter, cut into 1/2 inch cubes

1 egg yolk (reserve the white for glazing)

4 - 5 tbs. iced water

Filling:

5 just ripe peaches or nectarines

1 tablespoon lemon juice

4 tablespoons sugar

1 teapoon cinnamon

2 tablespoons flour

Directions:

Prepare the crust: Place flour, salt and sugar in a large bowl. Add the cut up butter and rub into the flour mixture using fingertips or pastry cutter. A food processor can be used instead. The butter should be the size of large peas, so do not over process. Stir in the egg yolk and 3 - 4 tablespoons of water, more may be needed, until the a dough forms. Turn onto a large piece of plastic wrap and press into a flat disc. Refrigerate for at least 30 minutes.

Prepare the filling:

Preheat the oven to 400 degrees Fahrenheit.

Peel the peaches with a vegetable peeler. Cut in half, remove and discard the seeds, then cut peaches into thin slices.

Toss the peaches in the lemon juice and sugar, cinnamon and flour. Set aside.

Line a rimmed baking tray with parchment paper or Silpat mat.

On a floured surface, roll out the dough into a large circle, roughly 1 inch larger than the size of the tray or 1/4 inch thickness. You may leave the plastic ontop of the dough while rolling out to prevent adding excess flour. You should still see chunks of butter, this will mean the crust will be nice and flakey. Transfer to the baking tray.

Spoon the prepared peaches into the middle of the rolled out dough and carefully fold up the edges up around the fruit. Press down and make sure there are no holes around the edge.

Brush the exposed crust with the reserved egg white and sprinkle with extra sugar. Dot the peaches with one tablespoon of butter cut into small pieces.