Font ResizeMARCY'S PEACH CROSTATA
Serves 8
This crostata is excellent with vanilla-bean ice cream or fresh whipped cream.
1¼ cups unbleached all-purpose flour
1/3 cup sugar
¼ teaspoon salt
1 stick (8 tablespoons) unsalted butter
1 egg yolk
½ cup sugar
3 tablespoons flour
5 or 6 medium peaches, peeled and sliced into ½-inch wedges
3 tablespoons peach or apricot jam (optional, depending on sweetness of peaches)
Ground cinnamon
1. Preheat the oven to 375 degrees. Pulse the flour, sugar, salt and butter in a food processor (or blend by hand with a pastry blender) until crumbly.
2. Add the egg yolk and continue to pulse until evenly combined. The dough will be crumbly and quite dry. Put it into a 9-inch tart pan with a removable bottom and pat firmly and evenly across the bottom and up the sides.
3. Combine the ½ cup sugar and 3 tablespoons flour in a small bowl until well-mixed, pour over the peaches and toss gently. Arrange the peaches in a single layer on the unbaked crust in the tart pan.
4. If the peaches are ripe and sweet, ample juices will build up. Pour the sweet juice over the peaches. If your peaches are tart and not much juice develops, heat the jam for a few seconds in the microwave oven (or over low heat on the stove) and brush the warm jam over the
5. Sprinkle lightly with cinnamon. Place the tart pan on a baking sheet or other pan to collect any juices that may boil over and bake for 35 minutes, or until the crust is golden and the peach juices are bubbly. Remove from the oven and cool to room temperature.
— Recipe from "Come to the Table: The Slow Food Way of Living"
Per serving: 320 calories, 3 g protein, 50 g carbohydrates, 12 g total fat, 7 g saturated fat, 55 mg cholesterol, 80 mg sodium, 2 g fiber. Calories from fat: 110.
— Staff analysis
