Peach Crostata
List of Ingredients
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
8 Tbsp. (1 stick) butter
5-6 medium peaches (preferably freestone), peeled and halved
1/2 to 3/4 cup sugar
ground cinnamon (optional)
1 cup heavy cream, sour cream or yogurt
2 eggs
Recipe
This one comes from the Food Maven's (www.foodmaven.com) web site, well worth a visit (which I've done, often!) I generally slice the peaches as opposed to halving them, as the latter tends to make the finished product look more like a meatball pizza than a pie. It'll still TASTE terrific, mind you: just look a bit weird...
"I always think of this as "beach crostata" because one August on Fire Island my housemates became addicted to it and I was forced to make it ... all ... the ... time. I mean a couple every day. It was exhausting, and pretty boring. It says a lot for the pastry that I still look forward to making it every peach season."
Preheat the oven to 400º F. In a mixing bowl stir together the flour, the 1/4-cup of sugar, and salt. Cut in the butter, using the tips of your fingers, until the mixture resembles coarse meal.
Press the mixture evenly into the bottom and up the sides of a deep 9- or 10-inch pie plate. Make the top edge neat by pressing the side up with the side of your left index finger into the side of
your right index finger (or vice versa).
Arrange the peaches over the crust and sprinkle with the remaining 3/4 cup of sugar. Sprinkle lightly with cinnamon, too, if desired. Bake for 15 minutes.
Meanwhile, in a small bowl, with a fork or whisk, beat together the cream and eggs until well blended. After 15 minutes, remove the crostata from oven, pour over the egg and cream mixture, then return to the oven for another 30 minutes.
Serve warm (not hot) or at room temperature. (The crostata is at its best if never refrigerated.)
Variation: Nectarines are a natural substitute for peaches.
Advance Preparation: May be baked several hours ahead. Can be kept at room temperature for up to 24 hours.
Serves 6
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