In this rustic tart, pasta frolla is layered with apricot preserves and fresh peaches.
- Yield:makes two 8- by 8-inch tarts
- To make pasta frolla
- 2 1/3 cups all purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest from 1 lemon
- 3/4 cup (12 tablespoons) cold unsalted butter, diced
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/4 cup heavy cream
- 2 teaspoons ice water
- For assembly
- 1 cup apricot jam, microwaved for 30 seconds to loosen
- 4 peaches, sliced into 1/4 inch wedges
- 1 tablespoon sugar
- 1 egg whisked with 1 teaspoon water for egg wash
To make pasta frolla: In the bowl of a food processor, combine flour, sugar, baking soda, salt, and lemon zest. Pulse 5 times to combine. Add diced butter and pulse until it is the size of peas, about another 5 pulses.
In a small bowl, whisk together egg, egg yolk, heavy cream, and vanilla. Add to bowl of food processor with ice water. Pulse until dough comes together, adding more ice water by the teaspoon, if necessary. Divide dough in two, wrap in plastic wrap, and chill in refrigerator for at least 1 hour.
Adjust oven rack to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Take one piece of dough out of refrigerator and roll out on a lightly floured surface until it is a 9- by 9-inch square. Fold a 1-inch border in on all sides, making the tart approximately 8- by 8-inches. Place on a baking sheet. Repeat process with second piece of dough. Blind bake crusts for 10 minutes, then remove from oven and let cool slightly.
Place 1/2 cup jam on top of one crostata and use a knife or pastry brush to spread the jam to fill the interior of the tart. Place slices of peaches on top, forming two snug horizontal rows. Sprinkle with 1 1/2 teaspoon sugar. Repeat with second crostata. Brush edges of crostata with egg wash.
Bake crostatas until crust is golden and fruit is soft, about 30 minutes. Let cool completely before serving or else juices will run.