Craig's Peach Crostata


8 serving(s)


4 ripe peaches, sliced
4 tablespoons sugar, divided in half
¼ teaspoon vanilla extract
1 sugar dough (recipe below)
1 tablespoon milk
1 egg, beaten
½ cup apricot jelly, liquefied over heat

For Fernand Chambrette's Sugar Dough, which makes enough dough for 2 tarts

2½ cups flour
2 sticks cold butter (8 ounces) , cut into small pieces
1¼ cups powdered sugar
2 whole eggs
Pinch of salt



To make sugar dough:

In a food processor, pulse flour and cold butter until the mixture forms pebble-sized pieces. Pulse in the powdered sugar. Add in eggs and turn until the dough clumps together into a ball on the blade. Remove, need gently until it comes together. Divide into two, shape into inch-thick disks, wrap in plastic wrap and let cool in fridge until use, at least 30 minutes. Can be frozen up to six months.

To make the tart:

Preheat oven to 375 degrees. Toss peaches in sugar and vanilla and set aside for 20-30 minutes while oven warms. Roll dough into a rough circle, with a thickness of about 1/8-inch. Place on baking sheet lined with parchment paper (preferably a pan without sides, to more easily remove tart when finished.)

Arrange fruit at center of the dough, ideally spreading out in pretty concentric circles. When fruit covers 8-9-inches of diameter, carefully fold in the edges of the dough over the fruit. It is meant to be rustic and uneven. Add milk to beaten egg and brush over the top of exposed dough.

Sprinkle remaining sugar on top of egg washed sides.

Bake for about 25-30 minutes until crust is golden brown. Remove tart, raise oven rack to highest level and set oven to broil. While oven warms, gently cover exposed crust with foil strips (but keeping fruit exposed.) Place crostata under broiler until edges of fruit nicely brown, about 2-4 minutes, but be careful not to let it burn! Remove from oven and let cool five minutes. Very carefully, slide tart onto a plate for service. (Large thin spatulas are ideal for this, but tart can also be pulled onto dish with parchment paper, which, if it doesn't easily slide off tart, can simply be trimmed around edges.) Carefully paint exposed fruit slices with thin layer of melted apricot jam. Slice and serve with whipped cream, or vanilla ice cream if desired.

Michael Klein