Cook: 50 mins
Serving: makes one 9 inch tart
Favorite homemade crust recipe or pre made pie crust
5 peaches or other stonefruits (approx. 2 pounds) halved, pitted and sliced ½ inch thick
¼ cup of dark brown sugar
½ tsp good vanilla extract
2 tablespoons of flour
Pinch of cinnamon
2 tablespoons heavy cream
2 tablespoons coarse sugar
Preheat oven to 425*. In a medium-sized bowl, gently mix peaches, brown sugar, cinnamon, vanilla, a pinch of salt, and 2 tablespoons of flour.
On a lightly floured work surface, roll out your dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet.
Mound the peach mixture and juices onto the center of the dough. Leave a 2 inch border around. Fold the edge of the dough up and over the peaches. Since this is rustic tart, no need to be perfect with the folding!
Refrigerate crostata until chilled, about 30 minutes.
Brush the dough with heavy cream and sprinkle with coarse sugar. Bake for 50 mins, until the crust is golden and the peaches are bubbly delish. As hard as it is, let cool for 15 minutes before serving.