Tuesday, September 28, 2010

Peach Crostata

Photo Taken by Sally Anderson



For the pastry:
2 -3/4 cups of all purpose flour
1/2 cup granulated sugar
1- 1/2 tsp baking powder
1/2 tsp salt
grated zest of 1 lemon
3/4 cup chilled butter, cut into pieces
1 large whole egg plus 1 large egg yolk
1 tsp pure vanilla extract

Combine flour, sugar, baking powder salt and lemon zest in a bowl. Cut in butter with a pastry blender as you would when you are making pie crust.

In a small bowl, whisk whole egg, egg yolk and vanilla. Pour into flour mixture and stir until the dough is evenly moist and begins to come together(if the mixture seems dry, add a tsp or so of cold water). Transfer the dough to a work surfaceand divide the doughinto 2 discsone slightly larger than the other. Wrap separately in plastic wrap, and refrigerate for at least 30 minutes or for up to overnight.

For the filling:
2 cups peeled, pitted, and sliced peaches
1/2 cup granulated sugar
2 Tablespoon all-purpose flour

Position a rack in the lower 1/3 of the oven and preheat to 375 degrees. To make the filling, in a bowl, toss together the peach slices, granulated sugar, and flour. Set aside.

On a lightly floured work surface, roll out the larger dough disk into a 12 inch round. Carefully roll the dough around the pin, position the pin over a 10 inch (or 12 inch, but double peaches if using a 12 inch tart pan) tart pan with a removable bottom, and unroll the dough, pressing it gently but firmly against the bottom and sides of the pan. Trim the edges of the dough, leaving a 1/2 inch overhand. Fold the overhang over against the inside of the rim of the pan. Pour the peaches into the pastry-lined tart pan, spreading them into an even layer.

Roll out the second dough disk into a 10-inch round. using a pastry wheel or a knife, cut the dough round into 10 strips each 1/2 inch wide. Arrange half of the strips across the top of the tart, spacing them evenly. Give the pan a quarter turn and place the remaining dough strips across the top to form a lattice pattern. If the strips break, patch them together with a drop of water. Press the ends of the strips against the sides of the tart shell to seal.

For the Topping:
1 large egg
Demerara, turbinado, or other coarse sugar for sprinkling

to make the topping, in a bowl, whisk together the egg and 1 tablespoon of water. Using a pastry brush, gently brush the dough strips with the egg mixture. Sprinkle the strips generously with the course sugar. Bake until the pastry is golden brown, about 45 minutes. Transfer to a wire rack, let cool for 10 minutes, then remove the outer ring and cool until warm or room temperature. Cut into wedges and serve.


Photo Taken by Sally Anderson



This recipe was obtained from the Willams-Sonoma Essentials of Italian cookbook. We love the recipes in this book. I have become a big fan of italian food through cooking the recipes in this book.
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