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White Peach Crostata

Quentin Bacon
Yield (serving size: 1/6 of crostata)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 7 tablespoons unsalted butter, chilled and cut into chunks
  • 3 tablespoons ice water
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 4-5 white peaches, sliced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 egg, beaten

Nutrition Information

  • calories 299
  • fat 15 g
  • satfat 9 g
  • monofat 4 g
  • polyfat 1 g
  • protein 5 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 71 mg
  • iron 2 mg
  • sodium 63 mg
  • calcium 20 mg

How to Make It

  1. Pulse all-purpose flour, salt, and 2 teaspoons sugar in a food processor until combined. Add butter; blend until mixture resembles pebbles. Add ice water; pulse until mixture just comes together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes or up to 2 days. In large bowl, stir together 2 tablespoons sugar and cornstarch. Add sliced white peaches, fresh lemon juice, and vanilla extract. Let stand 30 minutes to release juices. Preheat oven to 375°. Remove dough from fridge; let soften. Roll out onto parchment paper to 12 inches; transfer parchment paper with dough to baking sheet. Pile fruit mixture into center of dough; fold edges of the dough over fruit to make a seam. Brush edges of dough with beaten egg. Bake 45-50 minutes or until crust is golden and fruit is bubbling. Let cool, cut into 6 wedges, and serve.

The Winemaker Cooks (Chronicle Books; $35)