Peach Crostata


DOUGH:


1 1/2 cups flour

6 tablespoons cold unsalted butter

1 tablespoon sugar

pinch of salt

1 tablespoon vodka

ice water* see instructions for amount


FILLING:


5 peaches

5 tablespoons dark brown sugar

pinch of salt

pinch of apple pie spice

2 tablespoons flour


ASSEMBLY:

apricot preserves

1 egg yolk

sugar



Cut the butter into six pieces and place it in a food processor with the dough blade. Add the flour, sugar, and salt and pulse until combined, scraping sides as necessary. Pour the 1 tablespoon of vodka into a measuring cup and fill to 1/4 cup with ice water. Add to the butter mixture. Pulse until blended and the dough will stick together when pressed. Place the dough on a sheet of waxed paper, shape into a flat round, and refrigerate for 1/2 hour.


Meanwhile, peel and slice the peaches. Add brown sugar, salt, apple pie spice, and flour and mix well.


Preheat the oven to 425. Place a sheet of parchment paper on a baking tray. Roll the dough out on the parchment paper in a circle about 12 inches in diameter. Spoon the peaches and any liquid into the center of the dough and spread to about 1 1/2 inches from the edge. Fold the dough over the edge of the fruit.


Whisk about 1/4 cup of apricot preserves and spread over the fruit. Whisk the egg yolk and brush over the dough. Sprinkle two good pinches of sugar over the egg yolk wash.


Bake 45 - 55 minutes. Serve with whipped cream or vanilla ice cream.