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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them. | 2. Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in . | 3. In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball. | 4. Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed. | 5. Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl. | 6. Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently. | 7. Set the oven at 400°F. | 8. Line a rimmed baking sheet with parchment paper. | 9. On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes. | 10. Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK. | 11. Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar. | 12. Bake for 15 minutes. Turn the oven down to 375°F. | 13. Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown. | 14. Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool. | 15. Preparation time includes 30 minutes refrigeration of dough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	1/2	cup	unsalted cut	813.795	0.0681	0.9648	92.0599
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
white vinegar	1	teaspoon	distilled	0.9	0.002	0.0	0.0
ice water	2	tablespoons		0.0	0.0	0.0	0.0
flour				867.42	189.9081	14.1015	3.3654
peach	6			409.5	100.17	9.555	2.625
flour	1/4	cup		867.42	189.9081	14.1015	3.3654
sugar	3/4	cup	granulated	239.85	45.006	7.5075	3.7439999999999998
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.