Farm & Ranch Living



While the crostata, an open-faced fruit tart, is Italian, my version’s peach filling is perfectly suited for a Fourth of July gathering.

PREP: 45 min. + chilling

BAKE: 45 min. • MAKES: 10 servings

11/2 cups all-purpose flour

2 Tbsp. plus 3/4 cup packed brown sugar, divided

11/4 tsp. salt, divided

1/2 cup cold unsalted butter, cubed 2 Tbsp. shortening

3 to 5 Tbsp. ice water

8 cups sliced peaches

(about 7-8 medium) 1 Tbsp. lemon juice

3 Tbsp. cornstarch

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 large egg, beaten

2 Tbsp. sliced almonds

1 Tbsp. coarse sugar

1/3 cup water

1 cup fresh raspberrie­s, optional

1. Mix flour, 2 Tbsp. brown sugar and 1 tsp. salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover dough and refrigerat­e 1 hour or overnight.

2. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.

3. Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into the crust, reserving liquid. Fold crust edge over filling, pleating as you go and leaving center uncovered. Brush the folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes.

4. In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened,

1-2 minutes; serve warm with pie. If desired, top with fresh raspberrie­s.

1 SLICE 322 cal., 13g fat ( 7g sat. fat), 43mg chol., 381mg sod., 49g carb. ( 30g sugars, 3g fiber), 4g pro.

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