Hello all– When we first arrived in Wisconsin a couple weeks ago, our dear friends Jac & Jackie trekked down to Madison to meet up for dinner with us at our kids house. It was a sweet time catching up with them, and ended dinner with this fresh peach crostata. Sweet summer peaches– they make any dessert a celebration! After supper we walked and talked down along the lake in the coolness of the evening– so thankful for J & J.
1 cup flour
1/4 cup sugar
1/4 tsp. salt
1/2 cup cold butter (1 stick), diced
3-5 tablespoons ice water
a couple more tab. of sugar
5 peaches, peeled, pitted, cut into slices
1 tab. flour
1 tab. sugar
1 tsp. cinnamon
To make the crust use a food processor or a pastry blender (Or just 1 forks, if that is what you have on hand!), cut in the butter until the mixture resembles coarse crumbs. Mix in the ice water, starting with 3 tablespoons and adding more if needed until you have a ball of dough.
Wrap the dough ball in a piece of plastic wrap and set it into the fridge while you prepare the peaches.
Peel, pit and slice the peaches. In a mixing bowl coat them with the tablespoon of flour, tablespoon of sugar and teaspoon of cinnamon.
Then take the dough from the fridge, roll it on a floured counter with a rolling pin until it makes a 11″-12″ circle. Set the dough on a baking sheet that has been lined with foil or parchment paper.
Mound the peaches in the middle of the dough and then fold up the edges inward to hold in the peaches. Sprinkle the remaining 2 tablespoons of sugar over the turned up crust.
Put the crostata into a 400 degree oven for 20 to 25 minutes– until the crust is nicely browned. Serve it up hot, cut into wedges, with a scoop of ice cream! A fine summer dessert.