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  • 2 cups all-purpose flour
  • 1/3 cup ground pecans
  • 1/2 cup granulated sugar
  • 1 teaspoon coarse salt
  • 10 tablespoons (1 1/4 sticks) sticks butter, chilled and grated
  • 1/4 cup water
  • 2 1/2 pounds fresh ripe peaches, peeled and sliced
  • 2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons turbinado sugar


  1. To prepare crust, combine flour, pecans, sugar and salt. Add grated butter and mix with hands until mixture resembles small peas. Add water; stir until mixture comes together. Pat dough into a disk. Wrap in wax paper and chill at least 30 minutes.
  2. Preheat oven to 450F.
  3. Roll dough out on a floured surface. Place on baking sheet.
  4. To prepare filling, toss peaches with 2 tablespoons flour and 1/4 cup granulated sugar. Pile onto center of dough. Fold up edges of dough to cover peaches partially. Sprinkle with turbinado sugar. Bake 25 minutes or until browned.

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The recipe was originally published as Peach Crostata on

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