This crostata is easy fishing


It’s fishing season. It’s time to get out your rolling pin and celebrate juicy stone fruits with the free-form dough known as crostata.

Unlike a pie, which requires sophisticated fingerwork and precision rolling, this flat, rustic summer dessert is a cinch to prepare. After briefly chilling in the refrigerator, the dough is simply rolled out into your desired shape – circle or rectangle, your choice – topped with a pile of fresh fruit, then the edges are folded over and over some of the sweetened slices to make a crust . If it’s misshapen, don’t worry: that’s part of the charm of the dessert for both the eater and the baker.

It’s over when the fruit bubbles and pierces easily with the tip of a knife, and the crust is fragrant, golden and slightly crispy.

I like to top the dessert with a scoop of vanilla ice cream, but a dollop or two of fresh whipped cream also works wonders, if that’s your preference.

In my opinion, a fruit crostata is best served when it’s still a little warm so the ice cream will soften with each bite. Again, it’s a great substitute for a bagel or croissant when served at room temperature with a cup of coffee for breakfast.

Look for peaches that are ripe but not too mushy; there should only be a little play when you squeeze it (gently). Unless you prefer the flavor, peeling or not peeling it can be a game day decision – the peel is completely edible and will fall off during cooking.


Peach Crostata


For the pastry

2 cups all-purpose flour

1/4 cup sugar

3/4 teaspoon coarse salt

8 ounces (2 sticks) cold unsalted butter, cut into 1/4-inch pieces

1/4 cup ice water

For filling

1 1/2 pounds peaches, sliced ​​1/2 inch thick

1/3 cup granulated sugar

A pinch of vanilla extract

Pinch of ground cinnamon

1 teaspoon fresh lemon juice

1/4 teaspoon coarse salt

1 tablespoon cornstarch or flour

1 large egg, beaten

Sugar for sanding, for sprinkling

Vanilla ice cream or whipped cream, to serve


Make the batter: Combine flour, sugar and salt in a food processor until combined. Add the butter and mix until the mixture resembles coarse flour, about 10 seconds. With the machine running, add ice water in a slow, steady stream until the mixture begins to hold together.

Shape the dough into 2 discs. Wrap each in plastic and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

When you’re ready to bake, preheat the oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment paper.

Combine sliced ​​fruit, granulated sugar, vanilla, cinnamon, lemon juice, salt and cornstarch or flour.

Roll out one of the discs of dough (saving the other for later use) into a 12-inch round, about 1/8-inch thick, on a lightly floured surface (or whatever shape that suits you – no need to sweat). Transfer to a baking sheet.

Arrange the peaches in the center, leaving a 2-inch border. Fold the border over to enclose the fruit, leaving the center open. Brush the crust with beaten egg and sprinkle with a little sugar.

Bake until golden brown and bubbling in the center, about 70 minutes. Cool on a baking sheet for 10 minutes, then slide the crostata onto the parchment paper on a wire rack. Let cool completely.

Serve with whipped cream or a scoop of vanilla ice cream.

For 6 to 8 people.

— Adapted from


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