White Peach Crostata

white-peach-crostata Recipe
Quentin Bacon

Nutritional 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


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


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.


Christine Hanna,

The Winemaker Cooks (Chronicle Books; $35)

September 2010
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