CROSTATA DI PESCHE FRESCHE

(Fresh peaches tart)

Desert - Vegetarian


For the dough:
1 1/3 cup of Italian 00 flour
1/3 cup sugar
1 extra large egg
3 tbsp butter, diced and chilled
1/4 tsp baking powder
1 pinch salt

For the filling:
2 big yellow peaches, peeled and sliced
3 tbsp sugar
6 amaretto cookies, crumbled
2 tbsp pinenuts


Prepare the dough: in a bowl arrange all dry ingredients and mix them to combine evenly. Add butter and mix it roughly with flour mixture; form a well and put the egg in it.
Mix all ingredients well but quickly in order not to warm up butter too much (which would result in a "hard" dough), you have to obtain a smooth "ball".
Wrap it in plastic and refrigerate for 30 minutes at least.

Prepare the filling: place butter and peaches in a non-stick skillet over medium-high heat and sautee for about 4-5 minutes. Remove from heat and add 2 tbsp of sugar, along with pinenuts.

Preheat oven to 375.

Grease and dust with flour a 9" tart pan (or line it with parchment paper).

Remove dough from refrigerator and roll it on a lightly floured surface until you obtain a disc about 1/4" thick.

Place dough in the tart and punch the bottom with a fork in order to allow steam to escape.

Line bottom of the dough with half of the crumbled amaretti, pour peaches over them, then finish with the remaining amaretti crumbles and sugar.

Bake on central rack for about 35 minutes (or until edges become golden brown).

Remove from oven and from pan and let it cool down on a rack.

You can serve it as is, dusted with a little cocoa powder or with some ice cream.


It will serve 8 people at least.


- If you want, you can use sliced almonds instead of pinenuts.

- You can use 1 large egg, adding 1 tbsp butter or 2 tbsp chilled milk

- White peaches are sweeter, if you use them, consider adjusting sugar: 1 tbsp in the skillet and 1 on top should be more than enough.