A peach crostata is basically a pie that stopped trying to be perfect, which is why I love it. You pile jammy, cinnamon-kissed peaches onto a round of dough, fold up the edges, and bake it until the ...

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 hard to imagine anything better than taking a bite out of a truly ripe fresh peach. The way the juice runs down your chin is an indescribable pleasure. Unfortunately, most of the time peaches are ...

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 ...

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. It’s finished when the fruit is bubbling and easily pierced with ...

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 ...