A crostata is an Italian free-form dessert tart—shape it any way you want.
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 cup All Purpose Flour
- ⅓ cup Pecans, Ground
- ½ cup Sugar
- 1 tsp Kosher Salt
- 10 T Butter
- 2½ lb Peaches
- 2 T All Purpose Flour
- ¼ cup Sugar
- 3 T Turbinado Sugar
- 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.