Peach Crostata

Instructions

1. Step 1

   Combine the flour, part of the granulated sugar, and salt in a mixing bowl. Cut in the cold butter until the mixture contains pea-sized pieces.

   Ingredients used: 190.0 gr All-Purpose Flour, 3.0 gr Fine Salt, 25.0 gr Granulated Sugar, 113.0 gr Unsalted Butter

   Cookware: mixing bowl

2. Step 2

   Add the cold water and mix just until the dough holds together. Shape it into a disk, cover, and refrigerate.

   Timer: 45 min (fixed)

   Ingredients used: 45.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Heat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

4. Step 4

   Combine the peaches with the remaining granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until evenly coated.

   Ingredients used: 16.0 gr Cornstarch, 50.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 700.0 gr Peach, 5.0 ml Vanilla Extract

   Cookware: mixing bowl

5. Step 5

   Roll the chilled dough into a roughly 30 cm round on the parchment paper, then transfer it with the paper to the baking sheet.

   Cookware: baking sheet, parchment paper, rolling pin

6. Step 6

   Arrange the peach mixture in the center of the dough, leaving a 5 cm border. Fold the border over the outer peaches, pleating the pastry as needed.

   Cookware: baking sheet

7. Step 7

   Brush the exposed pastry with the beaten egg and scatter the coarse sugar over it.

   Ingredients used: 1.0 piece Egg, 12.0 gr Sugar

   Cookware: baking sheet, pastry brush

8. Step 8

   Bake at 200°C until the crust is deeply golden and the peach juices bubble thickly near the center.

   Timer: 40 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Move the baking sheet to a wire rack and let the crostata cool before slicing.

   Timer: 20 min (fixed)

   Cookware: baking sheet, wire rack