Ingredients for Peach Crostata
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How to Make Peach Crostata
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom and up the sides of a deep 9-10 inch pie plate.
- Trim and neaten the edges of the crust.
- Arrange 4-5 ripe peaches, sliced, over the crust. Sprinkle with ¾ cup granulated sugar.
- Dust with ½ teaspoon cinnamon (optional).
- Bake for 15 minutes.
- Meanwhile, in a small bowl, whisk together ½ cup heavy cream and 2 large eggs until well blended.
- After 15 minutes, carefully remove the crostata from the oven and pour the egg and cream mixture evenly over the peaches.
- Return to the oven and bake for another 30 minutes, or until the crust is golden brown and the filling is set.
- Let cool slightly before serving. Serve warm or at room temperature.
- Best served fresh, but can be kept at room temperature for up to 24 hours. Do not refrigerate.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
167g
Fat
97g
Carbs
25g
