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1. Preheat the oven to 400 degrees.
2. In a mixing bowl, stir together the
flour, the 1/4 cup of sugar, and salt.
3. Cut in the butter, using the tips of
your fingers, until the mixture resembles coarse meal.
4. Press the mixture evenly into the bottom
and up the sides of a deep 9- or 10-inch pie plate. Make the top
edge neat by pressing the side up with the side of your left index
finger into the side of your right index finger (or vice versa).
5. Arrange the peaches over the crust and
sprinkle with the remaining 3/4 cup of sugar. Sprinkle lightly with
cinnamon, too, if desired.
6. Bake for 15 minutes.
7. Meanwhile, in a small bowl, with a fork
or whisk, beat together the cream and eggs until well blended.
8. After 15 minutes, remove the crostata
from oven, pour over the egg and cream mixture, then return to the
oven for another 30 minutes.
9. Serve warm (not hot) or at room temperature.
(The crostata is at its best if never refrigerated.)
Variation: Nectarines are a natural substitute for peaches.
Advance Preparation: May be baked several hours ahead. Can
be kept at room temperature for up to 24 hours.
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