Tuesday, July 8, 2014

Peach Crostata

Not the easiest (nor the hardest) of desserts but it certainly does showcase the star of the dessert ~ the filling.  My filling was the remainder of the delicious white peaches I had gotten.  Just think sweet juices peaches with a hint of cinnamon wrapped in a buttery dough.

Peach Crostata

Dough ~

1 cup flour
2 tbsp sugar
1/4 tsp sea salt

Pulse to mix in a food processor.  Add in 1/2 cup of cold, slice unsalted butter.  Pulse until butter and flour make pea size pieces.  Add in 3 tbsp of ice water and pulse until it comes together as a dough.  Roll out onto a lightly floured surface and then form a disc and wrap in plastic.  Put in the refrigerator for 2 hours.  Roll out into a 9" circle and place on a parchment lined baking sheet.

Filling ~

3 peaches, peeled and sliced
1 tbsp flour
2 tbsp sugar
1/4 tsp cinnamon

Place the peach slices in a bowl.  Add in flour, sugar and cinnamon and toss until evenly coated.  Put the mixture in the center of the dough.  Fold up the sides, lightly pinching them together to hold.  Sprinkle cinnamon sugar on top before putting in the oven.  Bake for 20 minutes at 425°.