Peach Crostata
- 2 cups unbleached all-purpose flour
- ¼ cup sugar
- 1 teaspoon Kosher salt
- 1¼ sticks unsalted butter, cut into ½-inch cubes and chilled
- ¼ cup ice water
- ¼ cup unbleached all-purpose flour
- ¼ cup sugar
- 4 tablespoons cold unsalted butter
- 2 pounds ripe peaches, pitted, peeled, and sliced into ¾-inch-thick wedges
- 1 large egg yolk, beaten with 1 teaspoon heavy crèam for egg wash
- 1 tablespoon coarse or granulated sugar for topping
- This recipe is vegetarian
- Produce
- Peaches, ripe (2 pounds)
- Cooking & Baking
- Coarse or granulated sugar (1 tablespoon)
- Flour, unbleached (2 1/4 cups)
- Kosher salt (1 teaspoon)
- Sugar (1/2 cup)
- Drinks
- Ice water (1/4 cup)
- Dairy
- Butter, unsalted (1 1/4 sticks)
- Butter, unsalted (4 tablespoons)
- Refrigerated
- Egg yolk, large (1)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published July 22, 2012 (7 months ago).
26 people saved this recipe.
