You may also like
Categories:
tart flour baking powder salt unsalted butter sugar egg white vinegar water flour crostata peaches flour granulated sugar lemon juice milk
Viewed: 31 - Published at: 4 years agoIngredients
- Makes one 10-inch tart
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cut up
- 2 tablespoons sugar
- 1 egg
- 1 teaspoon distilled white vinegar
- 2 tablespoons ice water
- flour (for sprinkling)
- Peach crostata
- 6 large peaches
- 1/4 cup flour
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons whole milk (for brushing)
Method
- In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
- Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
- In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
- Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
- Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
- Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
- Set the oven at 400°F.
- Line a rimmed baking sheet with parchment paper.
- On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
- Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
- Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
- Bake for 15 minutes. Turn the oven down to 375°F.
- Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
- Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
- Preparation time includes 30 minutes refrigeration of dough.