Fresh Peach Crostata

Step 1

Cut 10 tablespoons unsalted butter into cubes and let sit at room temperature until softened, 40 to 60 minutes.

Step 2

Place 2 1/2 cups all-purpose flour, 1/4 cup powdered sugar, 1 teaspoon of the kosher salt, 3/4 teaspoon baking powder, and 1/4 teaspoon ground nutmeg in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on low speed until combined, about 1 minute.

Step 3

Add the butter and mix on low speed until the butter is absorbed and the mixture resembles cornmeal, about 5 minutes.

Step 4

Place 2 large eggs and 1 tablespoon of the heavy cream in a small bowl and whisk with a fork until combined. Add to the flour mixture and beat on low speed until a dough forms, 1 to 2 minutes.

Step 5

Scrape the dough onto a lightly floured work surface and shape into a disc. Wrap well with plastic wrap and refrigerate for at least 2 hours but preferably 24 hours.

Step 6

Bring a large pot of water to a boil over medium-high heat. Score 3 pounds peaches with a paring knife by making a shallow “x” mark in the bottom of each one, just enough to cut the skin. Carefully add peaches to the boiling water and blanch for 30 seconds, turning them as needed so all of the sides come in contact with the water. Transfer the peaches to a colander and rinse under cold water for 30 seconds.

Step 7

Starting at the “x” mark, peel the skin from the peaches and discard. Any skin that isn’t coming off can be gently peeled with a knife. Halve and pit the peaches. Cut each half into 4 to 6 slices and place in a large bowl.

Step 8

Sprinkle with 3 tablespoons granulated sugar, 3 tablespoons cornstarch, 1 1/2 teaspoons orange blossom water if using, and remaining the 1/2 teaspoon kosher salt. Toss to combine.

Step 9

Place 7 ounces amaretti cookies in a zip-top gallon plastic bag and coarsely crush them with a rolling pin.

Step 10

Dust a work surface with all-purpose flour. Unwrap and place the dough on the work surface, then roll out into a rough 13-inch round. If the dough is cracking too much, let it sit on the counter, covered, until slightly softened. Transfer the dough onto a sheet of parchment paper and slide both onto on a rimmed baking sheet.

Step 11

Reserve 3 tablespoons of the cookie crumbs. Sprinkle the remaining cookie crumbs evenly onto the dough, leaving a 3-inch border. Place the peach mixture evenly over the cookie crumbs. Gently fold the edges of the dough over the filling, pleating the dough about every 2 inches as you go.

Step 12

Brush the remaining 1 tablespoon heavy cream onto the crust and sprinkle with the reserved cookie crumbs. Refrigerate or freeze for 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 325°F.

Step 13

Bake until the crust is golden brown and the peaches are knife tender, about 50 minutes. Let cool for at least 20 minutes before serving. Serve hot, warm, or at room temperature, with crème fraîche or vanilla ice cream if desired.