The best way to enjoy an excess of summer peaches: folding them into a flaky, buttery freeform crust. This peach crostata is an easy, quick-to-prepare way to use up any excess summer fruit. The simple ...

It’s peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. Unlike a pie, which requires some fancy finger work and ...

It's peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. Unlike a pie, which requires some fancy finger work and ...

1. Preheat the oven to 375 degrees. Pulse the flour, sugar, salt and butter in a food processor (or blend by hand with a pastry blender) until crumbly. 2. Add the egg yolk and continue to pulse until ...

Summer just can't go by with out some sort of baked peach goodness. As temperatures started dropping this month, I finally decided to brave turning on the oven and giving summer one last hurrah with a ...

1. Make the dough: Combine the flour, sugar, salt and lemon zest in a food processor. Add the butter and zap quickly until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a ...

When I am in a pinch for time but want something special for dessert, I often fall back on preparing a crostata. Sometimes called a galette in French cooking, this free-form tart has endless ...

To make the crust, using an electric mixer fitted with the paddle attachment, mix the flour, sugar, cornmeal, lemon zest and salt on medium speed for about 1 minute, until blended. Add the cold butter ...

It’s peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. It’s finished when the fruit is bubbling and easily pierced with ...