3peachesmedium, sliced thinly, with or without skin
For the pastry dough:
1½cupsall-purpose flour215 grams
⅓cupice cold water
For the egg wash:
1tablespoonTurbinado or coarse sugar for sprinkling on egg washfor sprinkling on egg wash
blueberries fresh, a handful
Basil or mint leaves for garnish
Preheat the oven to 375℉ (190°C). Position rack to bottom third.
For the peach filling:
In a large bowl, whisk together the sugar, all-purpose flour, cinnamon, nutmeg, and salt.
Add the sliced peaches and toss gently together. Set aside.
For the pastry dough:
In a medium bowl, whisk together the flour, sugar, zest and salt.
Using a cheese grater, grate frozen butter over dry ingredients.
Toss gently (with fingers) to incorporate the butter.
In a small bowl, whisk together the ice cold water and egg yolk.
Sprinkle one tablespoon of egg yolk-water mixture over a small section of the dry ingredients..
Incorporate together with a fork and push it aside.
Add another tablespoon and repeat until you have used up all the liquid.
Gently knead the dough (with your fingertips) a few times and before you know it, you will have a ball of dough.
Place the ball of dough between two pieces of parchment paper which have been lightly floured.
Roll out the dough in a circle approximately 12-13 inches.
Transfer the parchment with the rolled out dough directly on the baking sheet.
How to assemble:
Place the sliced peaches, without the extra liquid for now, in the center of this simple homemade crust any way you like, leaving a 1½-2 inch border around the edges.
Gently fold the edges of the pastry towards the center and create pleats at 2-inch intervals, leaving the center of the crostata exposed.
As an option, scatter a handful of fresh berries over the peaches.
At this time, drizzle the extra peach liquid over the top of the peaches and sprinkle about half a teaspoon of almond flour.
Working quickly, brush the egg wash over the exposed dough followed by a sprinkling of coarse sugar (1 tablespoon).
Bake in the preheated oven for 25 minutes.
Place a sheet of foil over the peach filling and continue to bake for another 20 minutes or until the crust becomes golden brown.
Transfer to a wire rack to cool down slightly in order for the fruit to set.
Serve warm or at room temperature. If desired, garnish with fresh mint or basil.
Allow the peaches to marinate with the sugar for at least 10-15 minutes allowing the natural sugars to be released.
Adjust the amount of sugar used based on the sweetness and ripeness of the peaches.
To ensure the perfect flaky crust, do not overwork the dough.
If you are having a hard time rolling out the dough, place it in between 2 pieces of parchment paper.
Rolling out the dough on lightly floured parchment paper provides an easy transfer to the baking sheet.
Arrange the sliced peaches any way you like on the dough.
To prevent the peaches from drying out, drizzle the top with the leftover juices from the filling and cover the fruit with aluminum halfway through the baking process.
How long does it keep? Can be stored in the refrigerator for up to 2 days. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.