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  • Recipe of the Week- Peach Crostata

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    July is nearly over, friends! And while we are a little sad about how quickly the summer is going, we are definitely looking forward to all of the ripening fruit & the change of seasons. This week, we're showcasing a delicious Peach Crostata and trust us when we say, everyone will be begging for another slice. This tarte can be served warm with a dollop of French vanilla ice cream or made the morning of the event and served room temperature with whipped cream. Either way, we are happy this stone fruit is ready for plucking and serving. 

    1 1/2 C all-purpose flour
    2 tbsp granulated sugar
    6 tbsp cold butter, cut into cubes
    1/4 C ice water
    6 peaches (we vote a mix between yellow and white!), pitted and sliced
    1/4 C dark brown sugar
    1 tsp vanilla
    1 tbsp heavy cream
    2 tbsp coarse sugar (for outside of crust)

    Crostata Crust:
    *You can use a pastry cutter tool OR a food processor for this part. It depends on your preference! We chose to use a food processor* In a food processor, pulse the flour with tbsp granulated sugar and salt until blended. Add the cubes of butter and pulse until the butter is mostly broken down. Add the water and pulse the dough until it is evenly moistened. Transfer the dough onto a lightly flour dusted surface (a large wood cutting board works best with this) and shape into a disk. Cover the dough with plastic wrap and chill for 30-40 minutes. After chilled, roll the dough out to a 12-inch round. Transfer the dough onto a parchment paper lined backing sheet to be filled.

    In a medium sized bowl, toss the slices of peaches in the brown sugar, vanilla, salt, a pinch or two of flour, and cinnamon (OPTIONAL). Mound the peaches into the center of the rolled dough on the baking sheet, leaving about 2-2 1/2 inches around the edge. Fold the edge of the dough over the peaches and press down slightly. Cover with plastic wrap and refrigerate for 20 minutes. 

    Preheat the oven to 400 degrees. Once the tarte is chilled, brush the edges with the heavy cream and sprinkle the coarse sugar along the rim. Bake for 40-50 minutes or until the tarte crust is golden and the peaches are caramelizing. Let set for 10 minutes before serving warm.  

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