I’ve never been that adept at baking. I blame my hot hands. That’s why I love that rustic take on the tart, the crostata. First of all, the crust has more bite when it’s wrapped around fresh fruit like a beggar’s purse.
When I was trailing at Spiaggia in Chicago, we used to thinly slice apples and layer them in a crostata, with cinnamon sugar. Since the peaches were still so beautiful this week, I thought I’d take advantage of that. I tossed sliced peaches in cinnamon sugar, added some minced fresh ginger and wrapped a crostata dough around them. Savory ingredients in pastries are always a plus, and peaches and ginger are such classic playmates that I couldn’t resist.
1 1/3 cups all-purpose flour
1/2 cup sugar
2 pinches salt
6 tablespoons cold unsalted butter, cut into cubes
Fresh ginger, peeled and minced
Put the flour, sugar and salt in the bowl of a standing mixer fitted with a dough hook attachment. With the machine on low, slowly add the egg, then the butter. Be sure not to overmix. If the mixture is still too dry, add a few drops of milk. Wrap the dough in plastic wrap and put in the freezer for 30 minutes, or until it gets very cold. When the dough is cold, roll out. Chill again, then remove from the fridge and cut into circles about 3 inches in diameter. Chill until ready to stuff.
Toss the peach in cinnamon sugar. Put the peach and ginger in the center of the circles of dough. Bring the edges of the dough around the peach and bake at 350 degrees F until the crust is golden. Remove from the oven and allow to cool.