White Peach Crostata

Quentin Bacon

Yield: (serving size: 1/6 of crostata)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 299
  • Fat: 15g
  • Saturated fat: 9g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 38g
  • Fiber: 3g
  • Cholesterol: 71mg
  • Iron: 2mg
  • Sodium: 63mg
  • Calcium: 20mg

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

Preparation

  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.
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