Ingredients
- Dough:
- 2 cups unbleached all-purpose flour
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled (1 1/4 sticks)
- 1/4 cup ice water
- Filling:
- 1/4 cup unbleached all-purpose flour
- 1/4 cup sugar
- 4 tablespoons cold unsalted butter
- 2 lbs ripe peaches, pitted, peeled, and sliced into 3/4-inch thick wedges
- 1 large egg yolk, beaten with 1 teaspoon heavy cream, for egg wash
- 1 tablespoon coarse sugar
Directions
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Make the dough: combine the flour, sugar, and salt in a food processor; pulse a few times to blend.
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Add the butter and pulse until it is the size of small peas, about 15 times.
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With the processor running, add the ice water and process for about 10 seconds; stop the processor before the dough comes together.
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Turn the dough out onto a sheet of waxed paper; divide the dough in half, and shape it into two disks.
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Wrap them in plastic wrap and refrigerate at least 1 hour (the dough can be refrigerated 2 days or frozen for up to 2 weeks; if it has been frozen, defrost the dough for 30 minutes at room temperature).
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Preheat oven to 450°.
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Roll one disk of dough into an 11-inch circle on a lightly floured surface.
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Transfer to a baking sheet (reserve the second disc for another use).
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Prepare the filling: combine the flour and sugar in a small bowl; blend in the butter with two knives utnil the mixture resembles coarse meal.
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Place the peaches in the center of the dough circle on the baking sheet and top with the butter-sugar mixture.
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Begin draping the edges up and over, forming about 3 pleats.
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Crimp the pleats and press down to seal; brush the pastry with the egg wash and sprinkle with the sugar.
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Bake the tart for about 25 minutes or until golden brown; let cool on a rack and serve slices with vanilla ice cream or cream anglaise.
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Variation: line the dough bottom of the crostata with a heaping tablespoon of pecan frangipane before adding the peaches; to make frangipane—combine 1/2 cup toasted pecans and 1/2 cup sugar in a food processor and process until the nuts are coarsely ground; add 8 tablespoons of unsalted butter, cut into small pieces, and 1 large egg; pulse until the mixture resembles a coarse paste.