Ingredients
FOR THE CROSTATA DOUGH
All purpose flour: 363 g
Salt: 2 g
Butter: 205 g (cold, diced)
Water: 106 g (cold)
Eggs: 1 1/4 (cold)
FOR THE ALMOND CREAM
Butter: 75 g (softened)
Powdered sugar: 60 g
Almond flour: 75 g
All purpose flour: 60 g
Eggs: 1 1/2
Vanilla extract: 1 tsp
FOR THE PEACH FILLING
Peaches: 2-3
Egg: 1 (for egg wash)
Sugar: for sprinkling
Toasted almonds and thyme sprigs: optional
Fair warning: this dessert may look imperfect, but that’s the whole point. “A crostata is a rustic, free-form pie, so don’t worry too much about how it looks—focus on the flavor,” says Psaltis.
How to make Peach Crostata
01.
Make the Dough
- Mix the flour and salt.
- Cut in the butter until pea-sized clumps form.
- Add water and egg; mix until just combined (do not overmix).
- Wrap in plastic and refrigerate for 1 hour.
02.
Make the Almond Cream
- In a mixer, paddle the butter until smooth.
- Sift together powdered sugar, almond flour, and all-purpose flour.
- Add eggs and vanilla to the butter and mix until incorporated.
- Add the dry mixture and combine.
03.
Assemble the Crostata
- Roll out the dough to 0.5 cm thick (about 23 cm diameter).
- Spread almond cream on top, leaving a 2.5 cm border.
- Slice peaches into 1.25 cm wedges and arrange over the almond cream.
- Fold dough edges over to partially cover peaches.
04.
Finish and Bake
- Brush edges with egg wash and sprinkle with sugar.
- Bake at 350°F for 20–25 minutes, until golden brown.
- Top with toasted almonds and thyme, if desired.
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