Crostata di pesche | Peach Crostata tart
This quick and delicious tart will make you want more and more!
crostata, jam, pasta frolla, pesche
(according to our website)
Prepare the pasta frolla according to the basic recipe, flavoring it with the rind of 1 grated lemon and let it rest for at least an hour.
After this time roll out the dough on a floured surface, bringing it to a thickness of 3/16 inches. Use it to coat the bottom and edges of a non-stick tart pie measuring 9 inches in diameter.
Remove the excess shortcrust pastry with a rolling pin, mix it again with the other dough, rewind it in the food film and place it back in the fridge.
With the prongs of a fork puncture the dough inside the mold.
Fill the mold with jam, leveling to obtain a uniform layer.
Roll out the remaining short pastry to a thickness of 3/16 inches and with a serrated wheel made of strips of ⅜ inches.
Form a grid with strips of pastry, spaced out regularly.
Preheat the oven at 350 F
Cook the peach jam crostata in the oven for about 40 minutes.
Remove from the oven, let it cool on a cake rack and serve.
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Crostata di pesche | Peach Crostata tart https://www.nonnabox.com/peach-crostata/