Summer Peach Crostata

This summer time peach crostata is a fast and easy dessert to throw together when those unexpected guests show up for a last minute dinner.    Crostatas are rustic free form tarts filled with summer fruit.  The dough is buttery and delicious.  Remember to use fresh seasonal fruit and chill the dough thoroughly.  This recipe comes from Frank Stitt's book, Southern Table. The only thing I changed was exchanging the all purpose flour for the King Arthur's Whole Wheat White Flour.  This not only make this dessert healthier for you I think it gives the crust a nuttier flavor.

Summer Peach Crostata:
Pre-Heat Oven:  450 degrees
Serves:  6

Crust:
2 cup King Arthur's Whole Wheat White Flour
1/4 cup sugar or organic cane sugar
1 teaspoon Kosher salt
1 1/4 sticks cold butter, cut into 1/2 inch cubes
1/4 cup ice water

In a bowl, combine the flour, salt, and sugar and mix together.  Cut the cold butter into small pieces. Using a pastry knife cut the butter into the flour mixture until it looks like small pea size pieces.  Add the cold water and mix the dough until it comes together(I ended up needing about an additional 1/4 cup cold water to make this dough come together).  Place the dough ball in plastic wrap and allow to cool in the refrigerator for 1 hour.

Cutting The Flour And Butter With The Pastry Knife

Filling:
1/4 cup King Arthur's Whole Wheat White Flour
1/4 cup sugar or organic cane sugar
4 tablespoons cold butter
2 pounds ripe peaches, pitted, peeled and sliced into 3/4" thick wedges
1 large egg yolk, beaten with 1 teaspoon cream for egg wash
1 tablespoon coarse sugar for topping

1.  In a large bowl, mix the flour and sugar together.  Then add the cold butter pieces to the flour mixture.  Using a pastry knife cut the butter into the flour until you have small pea like pieces.  Add the peach wedges and mix together.

Summer Peaches

Mixing The Summer Peaches With Flour And Butter Mixture

2.  Cut the cold dough in half (save the other half for another crostata).  Roll out 1 dough ball with a rolling pin between two pieces of parchment paper until it reaches 13" across.  Peel off one piece of the parchment paper throw it away.  Place the remaining parchment paper down on a cookie sheet with the dough facing up.
3.  Place the peaches in the middle of the dough.  Making 4 pleats in the dough bring the dough up and over and sealing the dough so no peaches or juice can run out.

Pleating The Crust And Brushing The Dough With Egg Wash

4. Brush the dough with the egg wash and then sprinkle with sugar
5.  Bake at 450 degrees for 25 minutes or until browned all over. Allow the crostata to cool on a wire rack. Serve warm or at room temperature.

Summer Peach Crostata