Crostata Pastry

Total Time: 1 hr 30 mins Preparation Time: 50 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cut up
• 2 tablespoons sugar
• 1 egg
• 1 teaspoon distilled vinegar
• 2 tablespoons ice water
• flour (for sprinkling)
• 6 large peaches
• 1/4 cup flour
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons whole milk (for brushing)

Recipe

• 1 in the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
• 2 scatter the butter over the flour mixture. pulse the mixture just until it resembles crumbs. add the sugar and pulse just to mix it in .
• 3 in a bowl, beat the egg, vinegar, and ice water. sprinkle the liquids over the flour mixture. pulse the processor just until the dough forms clumps. it should not come together to form a ball.
• 4 turn the clumps out onto a lightly floured counter and knead them gently until smooth. shape them into a disk, wrap in foil, and refrigerate for 30 minutes. use as directed.
• 5 halve the peaches and remove the pits. cut each half into 6 pieces and transfer them to a large bowl.
• 6 sprinkle with flour, 1/2 cup of the sugar, and lemon juice. toss gently.
• 7 set the oven at 400°f.
• 8 line a rimmed baking sheet with parchment paper.
• 9 on a lightly floured counter, roll the pastry dough into a 12 inch round. lift it onto the rolling pin and transfer it to the baking sheet. refrigerate the pastry for 5 minutes.
• 10 arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. leave a 1 1/2 inch border around the edge. fold the border up over the fruit. it will pleat onto itself in places; that's ok.
• 11 brush the exposed dough with milk. sprinkle the fruit and dough with the remaining 1/4 cup sugar.
• 12 bake for 15 minutes. turn the oven down to 375°f.
• 13 continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
• 14 let the crostata settle for 5 minutes. transfer it, still on the parchment paper, to a wire rack to cool.
• 15 preparation time includes 30 minutes refrigeration of dough.