it is that time of year: peach season. yay! L.O.V.E. the peach. i made a peach crostata a couple of weeks ago that was supercalifragilistic and it was SOOOOOOO easy that i felt the need to pass it along. i found the recipe in Frank Stitt’s Southern Table. you probably think i am full of sh*t like i am trying to pretend it’s all so easy and in reality i am just trying to impress you with my kitchen chops. not true. and let’s get something straight: i don’t bust out a crostata every day, just ’cause, or as an emergency go-to. i am not that girl. but, when “company’s coming,” i do try to kick it up a notch by throwing in a homemade dessert. that’s on the one hand. on the other hand, i just don’t have time for the stress of too many steps, too many ingredients, or anything else that is going to make the lead up to company a real grind. and, i have been known to buy a pound cake from whole foods, throw it in a ceramic pan and a warm oven, and let people draw whatever conclusions they want . . . but this, THIS, is way better than that. because it was really easy and did i mention it was tots amaze?
let me just add this — this is super easy (easier than making a peach cobbler if you ask me) IF and only if (1) you have a food processor and a rolling pin and (2) you can remember to put your cut up butter in the freezer the morning of the day you intend to make the crostata. if you know you don’t have or won’t be able to do those, then, whole foods really does have amazingly homemade-ish pound cake! 😉
also, Frank Stitt’s Southern Table seems like it would be filled with 17,000 recipes that i could never make but, seriously, it is amazingly approachable and the recipes are pretty simple. not every one. but, i have learned to start with this cookbook when i am looking for a trustworthy but simple recipe. just sayin’.
anyway, if you’re thinking of making a cobbler this summer, give this a try first — it is, i think waaaaaay better and easier. enjoy!
Frank Stitt’s Peach Crostata
For the dough
2 c unbleached all-purpose flour
1/4 c sugar
1 t kosher salt
1 1/4 sticks unsalted butter, cut into 1/2″ cubes and chilled (I say put in freezer an hour before attempting dough)
1/4 c ice water
For the filling
1/4 c unbleached all purpose flour
1/4 c sugar
2 lbs ripe peaches, pitted, peeled, and sliced into 3/4″ wedges (I cut myself some slack here and just do the best I can with the slicing)
1 large egg yok, beaten with 1 teaspoon heavy cream for egg wash
1 tablespoon coarse or granulated sugar for topping
To prepare dough, combine the flour, sugar, and salt in a food processor and pulse a few times to blend. Add the butter and pulse until it is the size of small peas, about 15 times. With the processor running, add the ice water and process for about 10 seconds; stop the processor before the dough comes together. Turn the dough out onto a sheet of parchment paper, divide the dough in half, and shape it into disks. Wrap them in plastic wrap and refrigerate for at least 1 hour. (The dough can be refrigerated for 2 days or frozen for up to 2 weeks; if it has been frozen, defrost the dough for 30 minutes at room temperature.)[Don’t clean your food processor yet — I used it next to make the filling (made with the same ingredients) and put both the filling and the dough in the fridge at the same time.]
Preheat over to 450 degrees F.
Roll one disk of dough into an 11 inch circle on slightly floured surface (I cut my self some slack here, too). Transfer to a baking sheet (lined with parchment paper). (Reserve second disk for another use.)
To prepare filling, combine the flour and sugar in a small bowl. Blend in the butter with two knives until the mixture resembles course meal. [Again, I used the food processor in the same manner as the dough for this step — just a number of pulse and, boom, done.].
Place the peaches in the center of the dough circle on the baking sheet and top with the butter-sugar mixture. Begin draping the edges up and over, forming about 3 pleats. Crimp the pleats and press down to seal. Brush the pastry with the egg wash and sprinkle the sugar.
Bake the tart for about 25 minutes, or until golden brown. Let cool on a rack and serve slices with vanilla ice cream.