White Peach 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

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.