This delicately flavored crostata is filled with sweet peaches.
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2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2/3 cup Land O Lakes® Butter, softened
3 to 5 tablespoons cold water
5 to 6 medium (5 cups) peaches, peeled, pitted, sliced 1/2-inch
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon ground ginger
3/4 cup sliced almonds, toasted
Land O Lakes® Heavy Whipping Cream, sweetened, whipped or ice cream, if desired
Heat oven to 400°F.
Combine flour, 1/4 cup sugar and salt in bowl; stir in butter with fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened and mixture forms dough. Shape dough into ball.
Press or roll pastry into 14-inch circle on greased baking sheet. Fold edges in 1 inch to form 12-inch circle; loosely crimp edges.Prick bottom of crust with fork. Bake 12 minutes or until edges just begin to brown.
Place 1/4 cup sugar, peaches, cornstarch, lemon juice and ginger in bowl; toss lightly.
Arrange peaches on hot, partially baked crust; sprinkle with almonds. Continue baking 20-25 minutes or until crust is golden brown. Serve warm with dollop of sweetened whipped cream, if desired.
- To peel peaches easily, place peaches in boiling water 20-30 seconds, then dip in cold water.
- To toast almonds, spread evenly in shallow baking pan. Bake at 350°F., stirring once, 5-7 minutes or until light areas of nuts begins to brown.
Fresh from the market or straight from the tree, fresh season only comes once a year. Get them while they are at their best and enjoy peach cobbler, peach pie,or a scrumptious tart.