I absolutely love fruit tarts, any fruit tart; it is my favorite dessert. But certainly this crostata can turn into a seasonal favorite every season by changing the fruit; cherries, apricots, pears and apples are only a few options.
- 3 large ripe peaches
- 1 tablespoon lemon juice
- ¾ cup plus 1 tablespoon sugar
- 2 eggs
- 2 tablespoons milk
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 cups unbleached flour
- 3 tablespoons butter, softened
- 2 tablespoons smooth apricot jam, heated in 1 tablespoon water (optional)
Slice the unpeeled peaches in eighths; there should be 2 cups of sliced fruit, so add or subtract accordingly. In a bowl, mix the peaches, lemon juice, and 1 tablespoon of the sugar, coating the peaches well, and marinate 10 minutes. Preheat the oven to 350 degrees. Beat the eggs with the milk. Mix the remaining dry ingredients and incorporate them into the egg-milk mixture. Then add the softened butter.
This process can be done in the mixer with a dough hook, with a wooden spoon, or by hand. Lightly butter a 10” springform tart pan and line it with the dough, pressing down with your fingers to make it even. Arrange the peaches, skin-side down, in a radiating pattern and press them lightly into the dough. Bake 30-40 minutes. Serve tart at room temperature as is or, if you like, while still warm, brush the surface with apricot glaze.