A crostata is an Italian free-form dessert tart—shape it any way you want.
This recipe is based on one from Frank Stitt's Southern Table, Recipes and Gracious Traditions from Highland's Bar and Grill (Artisan, 2004).
- 2 cup all-purpose flour
- 1/3 cup ground pecans
- 1/2 cup granulated sugar
- 1 teaspoon coarse salt
- 10 tablespoon (1 1/4 sticks) sticks butter, chilled and grated
- 1/4 cup water
- 2 1/2 pound fresh ripe peaches, peeled and sliced
- 2 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoon turbinado sugar
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- 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.