Peach Crostata

Mark Boughton Photography
  • Yield: 8 servings
  • Prep: 60 minutes

This recipe is based on one from Frank Stitt's Southern Table, Recipes and Gracious Traditions from Highland's Bar and Grill (Artisan, 2004).


2cups all-purpose flour
1/3cup ground pecans
1/2cup granulated sugar
1teaspoon coarse salt
10tablespoons (1 1/4 sticks) sticks butter, chilled and grated
1/4cup water
2 1/2pounds fresh ripe peaches, peeled and sliced
2tablespoons all-purpose flour
1/4cup granulated sugar
3tablespoons turbinado sugar


  1. 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.
  2. Preheat oven to 450F.
  3. Roll dough out on a floured surface. Place on baking sheet.
  4. 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.

Nutritional Info *per serving

  • Calories 400
  • Fat 18g
  • Cholesterol 40mg
  • Sodium 370mg
  • Carbohydrate 58g
  • Fiber 3g
  • Protein 5g