Peach Crostata

Servings: 8

INGREDIENTS

Dough: 8ounces (2sticks) unsalted butter 2cups all-purpose flour ¼ cup fine granulated sugar ½ teaspoon salt ¼ + cup ice water All-purpose flour Filling: 5ripe peaches, cut into slices 1cup peach jam, divided ¼ cup peach brandy or liqueur 2to 3tablespoons cornstarch 2teaspoons ground cinnamon, divided Confectioners’ sugar

INSTRUCTIONS

Preheat oven to 400degrees. Dough: In a food processor, combine butter, flour, sugar and salt; pulse to combine until the butter particles are the size of peas. Add ice water all at once and process until just starting to form a mass. Turn onto a floured surface and shape dough into a 6- to 7- inch disk. Wrap and refrigerate. Fruit filling: In a bowl, combine peaches, ¾ cup jam and brandy; toss well to combine. Sprinkle top of fruit with cornstarch and 1teaspoon cinnamon; mix well. Hold. Crust: Lay flattened dough

onto a clean work surface sprinkled liberally with confectioner’s sugar. Roll dough into a free-form circle, 12 to 14inches, sprinkling with more confectioners’ sugar as needed to keep dough from sticking to surface. Edges may be rough. Slide dough onto a baking sheet sprayed with non-stick cooking spray. Spread ¼ cup jam onto the rolled-out dough circle. Pour and mound fruit mixture into the center. Raise the dough borders up around the edges to enclose just the sides of the fruit (not the top), letting each piece gently rest over the edge of the previous fold. Be careful not to mash the fruit. Pinch these edges together to adhere well. Sprinkle with 1teaspoon cinnamon. Bake tart: Bake the tart 25to 35minutes or until dough is golden brown and fruit is bubbly. Remove tart from oven and cool on rack. Sprinkle top with confectioner’s sugar to serve. Accompany with whipped cream, sweetened mascarpone or ice cream, if desired.

RECIPE COURTESY OF CHEF BLAKE SWIHART