Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 1.5 cups All-purpose Flour (plus 2 tbsps for the peaches)
- 1 tbsp. Vanilla Sugar
- 2 pinches of Salt
- 1 Lemon – zest and juice
- 10 tbsps. cold unsalted Butter – cut into 1/2-inch pieces
- 1/4 cup ice water
- 5 Frederickburg Peaches (may need more if smaller) — halved, pitted, and sliced 1/2 inch thick
- 1/4 cup Brown sugar
- 1/2 tsp. Vanilla extract
- 1 pinch of Cinnamon
- 2 tbsps. Heavy Cream
- 2 tbsps. Turbinado sugar
Directions
- In a food processor, combine the flour, sugar, 1 pinch salt and lemon zest until blended. Add the butter and pulse until it is smaller and like sand. Add the water (1-2 tbsps at a time) and pulse until the dough is evenly moistened and starts to pull away from the sides of the food processor.
- Transfer dough to a lightly floured work surface and pat it into a disk. Cover the disk with plastic wrap and refrigerate until chilled (minimum 30 minutes or best 2 hrs).
- Preheat oven to 425°F. In a large bowl, toss the peaches with the brown sugar, vanilla, cinnamon, 1 pinch of salt, 2 tbsps. flour and the lemon juice. Mix to thoroughly combine and set aside.
- On a lightly floured work surface (using a rolling pin) roll out the dough to roughly a 10-12-inch circle. Transfer the dough to a parchment-lined sheet pan. Mound the peaches with their juices in the center of the dough, leaving a 2-inch border all around.
- Fold the outer dough up and over each fold creating a rough shaped crust around the edges of the peaches. Refrigerate until chilled (30-60 minutes). When ready to bake, remove from the fridge.
- Brush the edge of the dough with the cream and sprinkle with the turbinado sugar. Bake for about 50-60 minutes or until the crust is golden in color and the peaches are soft.
- Let the crostata cool for 45-60 minutes before serving. Serve with an espresso. Enjoy!
