Peach Crostata

Sue had several very ripe peaches, so I made up a Peach Crostata.

  

Ingredients:

• 200 g flour
• 50 g sugar
• 1 tsp salt
• 80 g butter, cut into 1/4" chunks
• 2 tbsp cold water
• 3 tbsp apricot jam
• thinly sliced peaches (2 regular, or 1 very large peach)
• optional - some fresh blueberries to arrange on top
  

Instructions:

1. In a food processor bowl, whisk together the flour, sugar, and salt.
2. Add 1/2 of cold butter in pieces by whirring together several times/
3. Add the rest of the butter chunks, whirr once. Rub the remaining  chunks into flakes using the flour mixture to coat your fingers and the butter.
4. Add the cold water, and pulse a few time until a dough forms. (Do not overwork the dough.)
5. Press the dough into a disc, enclose in plastic wrap, and chill in the refridgerator for at least an hour.
6. Preheat oven to 180 C / 350 F.
7. Roll out the dough and line the bottom and sides of a 10 inch / 26 cm round tart pan.
8. Spread the jam over the dough base, then arrange the fruit on top.
   
9. Bake for about 30 minutes, or until the jam bubbles up and the crust is lightly browned on top and on the bottom.

 

Carole's Notes:

We all liked this! It was a lightweight dessert that was great for later snacks and for breakfast.

The recipe is adapted from https://www.helvetickitchen.com/recipes/apricot-crostata