| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
Yield 12 pieces
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Ingredients
For the Crostata Pastry Dough
- 1 pinch Salt
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 egg
- 1 egg yolk
- 1/2 cup + 2 tablespoons butter
For the Peach Filling
- 2 tablespoons peach jam
- 2 1/2 cups canned peaches
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 1/4 cup sugar
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Ingredients
For the Crostata Pastry Dough
For the Peach Filling
Whipped Cream
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Instructions
For the Crostata Pastry Dough
- In a large bowl whisk together salt, flour, sugar, and baking powder, make a well in the center and add egg, egg yolk and butter (cubed), mix together, remove dough to a flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 375°, lightly grease and flour a square cake pan. In a medium bowl mix together sliced peaches, cinnamon, vanilla, lemon juice, flour and sugar, gently combine.
- Remove dough from fridge, roll out half the dough to fit into prepared cake pan, spread with peach jam, cover with sliced peach mixture. Roll out other half of dough and fit to cover the top of the other dough, using a sharp knife remove excess dough. Brush top of dough with a little milk and sprinkle with sugar, bake for approximately 25 minutes or until golden. Let cool or eat warm, cut into squares.
For the Whipped Cream
- Using a mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
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