Go Ahead. Try Patsy's Peach Crostata
Patsy’s Italian restaurant is one of New York City’s more iconic establishments. It is family owned, and has been ever since Pasquale “Patsy” Scognamillo opened the doors in 1944. Its location — near the theater district and Carnegie Hall — may partially explain why so many celebrity photos smile down on the diners.
Only three chefs have presided over the kitchen — the original Patsy, his son Joe, and Joe’s son Sal. Just as Patsy’s has been a tradition in New York, this peach crostata has been a tradition at Patsy’s. We are told it is one of Chef Sal’s favorite desserts. For more information about Patsy’s, click here.
and now, dessert!
Peach Crostata
Makes about 6 to 8 Servings
A crostata can be made in a tart pan for a finished, “bakery” appearance, or it can be shaped free-form for a rustic look.
DOUGH
1 cup all-purpose flour, preferably unbleached, plus more for rolling out
2 tablespoons sugar
¼ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small cubes (for vegan version, use Earth balance or coconut butter)
3 tablespoons ice-cold water, as needed
FILLING
4 ripe peaches, peeled (see Note), pitted and cut into ½-inch wedges
2 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon unsalted butter cut into small cubes (for vegan version, use Earth balance or coconut butter)
1. To make the dough: Mix the flour, sugar, and salt in a medium bowl. Add the butter and cut it in with a pastry blender or two knives until the mixture resembles coarse crumbs with some pea-size pieces of butter.
Stir in enough water to moisten the flour mixture until it clumps together. Press the dough together: It should be moist and pliable enough to roll out without cracking. Add a little more water, if needed.
Gather the dough into a thick disk, wrap in plastic wrap and refrigerate until chilled, at least 1 hour and up to 1 day. (The dough is easiest to roll out after 1 or 2 hours of chilling. If it is very chilled and hard, let stand at room temperature for 15 minutes before rolling.
2. To make the filling. Toss the
peaches, cornstarch and sugar together in a medium bowl.
3. Preheat the oven to 375F. Line a
large rimmed baking sheet with parchment paper.
4. On a lightly floured work
surface, roll out the dough into a 13-inch-diameter circle. Transfer it
to the lined baking sheet. Leave a 3-inch-wide border, arrange the peach
slices into concentric circles, overlapping as needed, on the dough
circle. Fold the exposed crust over the peaches, leaving some peaches
exposed in the center. Dot with the butter and pour the juices from the
filling bowl over the peach mixture.
5. Bake until the filling juices are bubbling and the crust is golden brown, about 45 minutes. Let cool on the baking sheet for at least 30 minutes. Carefully slide the crostata onto a serving dish. Serve warm or cool.