Peach Crostata

Peach Crostata

A crostata is an Italian lattice-topped pie which can be sweet or savoury. This one has a fruity fresh peach filling. Serve with crème fraîche or ice cream.
Serves 6Peach Crostata 2





• 350g plain flour
• 175g butter, chilled and diced
• 2 tbsp caster sugar
• 1 large egg, beaten with 2tbsp cold water

• 6 peaches, halved, stones removed and thickly sliced
• 2 tbsp caster sugar
• 2 tsp cornflour
• Milk to glaze
• Icing sugar, to dust

1. To make the pastry, sift the flour into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, add the egg and water, then stir with a knife until the mixture begins to stick together.
2. Gather the dough with one hand, turn out onto a lightly floured surface and knead for a few seconds until smooth. Flatten into a round, wrap in cling film and chill for 30 minutes.
3. Preheat the oven to 200C, fan 180C, gas 6. Place a baking sheet in the oven to heat up.
4. Roll out about two-thirds of the pastry on a lightly floured surface to the thickness of a one pound coin and use to line a 23cm round pie dish.
5. Toss the peaches in a bowl with the sugar and cornflour then pile into the pastry case. Roll out the rest of the pastry to a 20cm circle and use a lattice pastry roller to cut slashes in the pastry (see tip).
6. Brush around the edge of the pastry case with a little water then drape the pastry circle over the filling, pulling it gently to create the lattice effect. Press the pastry edges together to seal and trim off any excess pastry.
7. Glaze the pastry with milk, then place on the hot baking sheet in the oven and bake for 35-45 minutes until the pastry is crisp and golden. Serve warm or cold, dusted with icing sugar.

If you don’t have a pastry lattice roller, cut the rolled out pastry into thin strips and drape over the filling