You are here: Home » Recipes » Peach Crostata Peach Crostata Yield 8 servings Prep 60 minutes Cook A crostata is an Italian free-form dessert tart—shape it any way you want. Mark Boughton Photography PrintEmail This recipe is based on one from Frank Stitt's Southern Table, Recipes and Gracious Traditions from Highland's Bar and Grill (Artisan, 2004). Ingredients Crust2 cups all-purpose flour1/3 cup ground pecans1/2 cup granulated sugar1 teaspoon coarse salt10 tablespoons (1 1/4 sticks) sticks butter, chilled and grated1/4 cup waterFilling:2 1/2 pounds fresh ripe peaches, peeled and sliced2 tablespoons all-purpose flour1/4 cup granulated sugar3 tablespoons turbinado sugar Instructions To prepare crust, combine flour, pecans, sugar and salt. Add grated butter and mix with hands until mixture resembles small peas. Add water; stir until mixture comes together. Pat dough into a disk. Wrap in wax paper and chill at least 30 minutes. Preheat oven to 450F. Roll dough out on a floured surface. Place on baking sheet. To prepare filling, toss peaches with 2 tablespoons flour and 1/4 cup granulated sugar. Pile onto center of dough. Fold up edges of dough to cover peaches partially. Sprinkle with turbinado sugar. Bake 25 minutes or until browned.