- Yield 8 servings
- Prep 60 minutes
A crostata is an Italian free-form dessert tart—shape it any way you want. This would be fabulous with ground pecans in the crust.
This recipe is based on one from Frank Stitt's Southern Table, Recipes and Gracious Traditions from Highland's Bar and Grill (Artisan, 2004).
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon coarse salt
- 1 1/4 sticks butter, chilled and grated
- 1/4 cup water
- 2 1/2 pounds fresh ripe peaches, peeled and sliced
- 3 tablespoons turbinado sugar
- Combine flour, 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. Place in wax paper and let chill at least 30 minutes.
- Preheat oven to 450F.
- Roll dough out on a floured surface. Place on baking sheet. Pile sliced peaches onto center of dough. Fold up edges of dough to cover peaches partially. Sprinkle with sugar. Bake 25 minutes or until browned.