Italian Crostata Bars with Peach Filling
An Italian In My Kitchen
Fresh peaches! Need I say more? Delicious!
½ tsp. salt
2 ¼ cups flour
½ cup sugar
½ tsp. baking powder
1 egg (room temperature)
1 egg yolk (room temperature)
½ cup + 1-2 Tbsp. butter
2-3 Tbsp. Peach jam
2 ½ cups peaches sliced thin or chopped
¼ tsp. cinnamon
½ tsp. vanilla
1 Tbsp. lemon juice
2 Tbsp. flour
¼ cup sugar
For the Crostata Pastry Dough
For the Peach Filling
In a large bowl, whisk together salt, flour, sugar and baking powder. Make a well in the center and add egg, egg yolk, and butter (cubed); mix together. Remove dough to a flat surface and knead until it becomes a soft dough. Wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 350° F. Lightly grease and flour an 8-inch square cake pan.
In a medium bowl, mix together the sliced peaches, cinnamon, vanilla, lemon juice, flour and sugar. Gently combine.
Remove dough from fridge and roll out half of the dough to fit into the prepared cake pan. Spread with peach jam and cover with sliced peach mixture.
Roll out the other half of the dough and fit it to cover the peaches, using a sharp knife to remove excess dough. Make 3 2 to 3-inch cuts on the top of the dough. Brush the top of the dough with a little milk and sprinkle with sugar. Bake for approximately 30 minutes or until golden. Let cool or eat warm. Cut into squares and serve with vanilla ice cream. Enjoy!