Peaches are downright amazing this time of year… vibrant, juicy, ripe for the picking. It’s the quintessential summer fruit, what some may call the “summer apple.” Whatever you call it, it’s hard to argue against it’s deliciously sweet and subtle flavor. In my younger days, I wouldn’t dare eat a peach that wasn’t skinned. Now, I wouldn’t dare strip one of its natural, slightly fuzzy coating! Ugh. I feel like I’m writing a love note to peaches. But actually.
What better way to celebrate the peach than with its own dessert? The “summer apple” you say? Well, I made a delicious apple tart last year and know that a summer peach tart would be a wonderful idea! But to make things a bit more interesting, I present to you a stunningly delicious, free-form crostata featuring a colorful collection of peaches and nectarines. A quick vocabulary lesson: crostata is the Italian descriptor of a free-form tart/pie, while the French call it a galette. Fancy business all around :)
Commence drooling. Peaches and nectarines are some of my favorite stone fruits and the naturally complimentary flavors make for a bright centerpiece to this gorgeously rustic dessert. I sliced up a few fresh white peaches, yellow peaches, and yellow nectarines; tossed them in a lemon-vanilla mixture; and arranged them atop a homemade tart crust. Brush on an egg wash, toss it in the oven, and out pops an amazing dessert in less than an hour!
This is definitely a quick and easy dessert that is sure to impress anyone, both visually and in taste! It’s hard to go wrong with a fresh peach and nectarine dessert this time of year. And when all you need are a few simple ingredients that are most likely already in your pantry, there’s really nothing stopping you :) And quick tip.. a slice of this crostata goes oh-so-well with a generous scoop of vanilla ice cream. Yum!
- 1 ¼ c flour (I used ½ c whole wheat white + ⅜ c all-purpose white)
- ½ tsp salt
- 2 tsp granulated white sugar
- 7 tbs butter, unsalted and cubed
- 1-2 tbs ice water
- 3 large stone fruit: peaches, nectarines
- 2 tbs granulated white sugar
- 1 tsp lemon juice
- 1 tbs corn starch
- 1 tsp vanilla
- 1 egg, beaten
- ½ tbs granulated sugar
- In food processor, pulse together dry crust ingredients; add cold butter and pulse until pea-sized bits are formed; transfer to bowl and add in ice water 1 tbs at a time, folding/kneading until dough forms; wrap in saran wrap and refrigerate for 30mins and for up to 2 days.
- In a large bowl combine sugar and cornstarch. Cut and pit stone fruit into thin slices (16-20 per fruit) and add to large bowl. Combine with lemon juice and vanilla and let it sit for 20-30 minutes.
- Preheat oven to 375-deg fahrenheit
- Prepare a chilled surface to roll out dough, dust surface and rolling pin with flour: roll out dough into a large circle (about 13 inches in diameter) and place on baking sheet lined with parchment paper
- Heap “marinated” stone fruit in the center of the crust, keeping about 3-4 inches of crust border. The pile of fruit should resemble a “fruit hill” with the greatest concentration of fruit in the middle.
- Fold up the sides of the crust border on top of the fruit. I made about 6-7 folds around the fruit hill.
- Brush the sides of the crust (where it was folded up) with the beaten egg and optionally sprinkle granulated sugar on top.
- Bake for 45-50 minutes until crust is golden brown. Cool on wire rack before serving.
- Cut into wedges and serve! Goes well with a scoop of vanilla ice cream.
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