Rustic Peach Crostata
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • -CRUST
  • 1⅔ cups (210 g) all-purpose flour
  • ¼ cup (42 g) polenta flour (coarse cornmeal)
  • 3 Tbsp (42 g) sugar
  • ¼ lemon peel, grated (use about ½ lemon)
  • ¾ tsp (4 g) salt
  • 14 Tbsp (200 g) chilled unsalted butter, cut into ½-inch cubes
  • ⅓ cup (75 ml) ice water
  • -FILLING
  • ¼ cup (57 g) sugar
  • 1½ tsp (5 g) cornstarch
  • 4 medium saturn peaches, each pitted and cut into slices
  • a handful of cherries, pitted
  • ½ lemon, juiced
  • ½ tsp vanilla extract
  • 1 egg, beaten
  • Raw sugar crystals
  • Peach preserves, heated
Instructions
  1. Combine the first 5 ingredients in a processor and blend for 5 seconds. Add butter and blend just until butter is reduced to pea-size pieces. Add ice water. Blend until dough comes together in moist clumps (adding more water if dough is dry). Form a ball (adding more flour, if necessary) and flatten into disk. Wrap and chill for at least 1 hour.
  2. Let dough soften slightly at room temperature and roll it on lightly floured sheet of parchment paper, turning it occasionally to prevent sticking. Transfer onto a round baking pan (the edges will probably stick out). Chill until dough firms slightly, about 15 minutes.
  3. Mix fruit, sugar, cornstarch, lemon juice, and vanilla in a bowl. Let stand until juices are released, stirring fruit occasionally, about 10 minutes.
  4. Preheat oven to 375°F. Take dough out of the fridge. Spoon fruit and juices into center of dough leaving out the edges. Lift about 2 inches of dough border and fold it down over fruit. Brush folded border with egg glaze; sprinkle with raw sugar.
  5. Bake until crust is golden brown and fruit filling is bubbling, about 55 minutes. Remove from oven and brush fruit with peach preserves. Serve warm or at room temperature.
Notes
To ensure a flaky crust, be careful not to overwork the butter.
Recipe by Very EATalian at https://www.veryeatalian.com/rustic-peach-crostata/