Peach Crostata

By Tom421

Ingredients

• Crust:
• A Crostata is an Italian free-form dessert tart—shape it any way you want
• 2 cups all-purpose flour
• 1/3 cup ground pecans
• 1/2 cup granulated sugar
• 1 teaspoon coarse salt
• 10 tablespoons (1 1/4 sticks) sticks butter, chilled and grated
• 1/4 cup water
• Filling:
• 2 1/2 pounds fresh ripe peaches, peeled and sliced
• 2 tablespoons all-purpose flour
• 1/4 cup granulated sugar
• 3 tablespoons turbinado sugar or sub. brown sugar

Preparation

Step 1

To prepare crust, combine flour, pecans, sugar and salt. Add grated butter and mix with hands until mixture resembles small peas. Add water; stir until mixture comes together. Pat dough into a disk. Wrap in wax paper and chill at least 30 minutes.

Preheat oven to 450F.

Roll dough out on a floured surface. Place on baking sheet.

To prepare filling, toss peaches with 2 tablespoons flour and 1/4 cup granulated sugar. Pile onto center of dough. Fold up edges of dough to cover peaches partially. Sprinkle with turbinado sugar. Bake 25 minutes or until browned.