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Gluten Free Peach Crostata
Prep time
Cook time
Total time
Gluten Free Peach Crostata
Author: Jan Withington
Recipe type: Dessert
Serves: 6
Ingredients
- 2 cups Cup4Cup Multipurpose Flour - gluten free
- 2 tablespoons Clabber Girl Cornstarch - gluten free
- ⅓ teaspoon McCormick Nutmeg - gluten free
- ¼ cup organic raw honey - naturally gluten free
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ teaspoon McCormick Ground Cinnamon - gluten free
- 1 stick butter, grated
- ¼ cup packed brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 7 tablespoons iced water
- 1 large egg, beaten
- 6 medium ripe peaches, peeled, pitted and sliced
- 3 tablespoons whole milk
- 1 tablespoon coarse brown sugar
Instructions
- In a large bowl, combine flour, 1 tablespoon granulated sugar and ½ teaspoon salt. Add the butter and mix nicely by hand then add the egg and mix nicely. Add the iced water and form the dough into a ball. Knead for few minutes. Cover and refrigerate for 1 hour.
- Sprinkle flour on a large work surface. Roll the dough into thin 16 inch diameter.
- In another large bowl, combine the peaches, brown sugar, lemon juice, cornstarch, honey, cinnamon and nutmeg. Carefully arrange the peaches at the center of the pastry leaving about 2 or more inches along the edges. Fold the edges. Brush milk around the pastry and sprinkle coarse sugar. Bake from 35 to 40 minutes at 425 degrees F. Serve
