Monday, August 29, 2011

Peach Crostata

Adapted from my other favorite recipe book: Souper Suppers by Arthur Schwartz.

2 cups all purpose flour
1 cup sugar
1/2 tsp salt
8 tbsp butter
5-6 medium peaches, peeled and cut in half
cinnamon (optional)
1 cup sour cream (or you could use heavy cream or yogurt, or a combo)
2 eggs

  1. Preheat oven to 400 degrees
  2. In a mixing bowl, stir together flour, 1/4 cup of the sugar and salt 
  3. Cut in the butter, using your fingers, until the mixture resemble course meal
  4. Press the mixture evenly into the bottom and up the sides of a deep 9 or 10 inch pie plate (I used a rectangular dish).
  5. Arrange the peaches over the crust sprinkle with the remaining 3/4 cups of sugar.  Sprinkle with cinnamon if desired.
  6. Bake for 15 minutes
  7. Meanwhile, in a small bowl, beat together the sour cream and eggs till well blended
  8. once the crostata has baked for the 15 minutes, remove from oven, pour over the egg and sour cream mixture and then return to oven for another 30 minutes
  9. Serve warm (not hot) or at room temp. It's best if it's never refrigerated, as the peaches will weep and make it too wet.

1 comment:

  1. I do admire you laways have great ideas.It looks really yummy:))