Crostata di Pesche Cotte e Amaretti (Amaretti Peach Tart)
Piedmont home cook Maddalena Bellorini likes to use soft, extremely ripe peaches as the filling for this summery tart. She stews them with cinnamon and sugar, and then stirs in crushed amaretti cookies, which add a nutty almond flavor and a light, almost cakelike texture. The top of the tart is then decorated with cutout scraps of pastry. This recipe first appeared in our June/July 2014 issue along with Sophie Brickman’s article “Feast of Life.”
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
For the Dough
- 1 cup flour, plus more
- 6 tbsp. unsalted butter, plus more
- 1 tbsp. sugar
- 1⁄8 tsp. kosher salt
- 1⁄4 cup ice-cold water
For the Filling
- 3 lb. very ripe peaches, peeled, pitted, and roughly chopped
- 5 tbsp. sugar
- 1 tbsp. ground cinnamon
- 5 1⁄2 oz. amaretti cookies, finely crushed
- Make the dough: Pulse flour, butter, sugar, and salt in a food processor until pea-size crumbles form. Add water; pulse until dough forms. Flatten dough into a disk and wrap in plastic wrap; chill 1 hour.
- On a lightly floured surface, roll dough into a 15″ circle about 1⁄6” thick; press into a greased 11″ tart pan with a removable bottom set over a baking sheet; trim edges. Gather and reroll dough scraps, and cut into decorative shapes; transfer to side of tart on baking sheet. Chill 1 hour.
- Make the filling: Simmer peaches, sugar, and cinnamon in a 4-qt. saucepan over medium heat until thick, 40–45 minutes. Stir in cookies; let cool.
- Heat oven to 425°. Spread filling over dough; arrange dough shapes over top. Bake until crust is golden, 40–45 minutes. Let cool completely before serving.