Peach and Amaretti Crostata

I’ll be happy to help you prepare a delicious Peach and Amaretti Crostata. This is a delicious variant of a classic crostata, combining the sweetness of peaches with the crunchiness of amaretti, typical Italian cookies. Here’s how to proceed:

Ingredients

• 250 g 00 flour
• 125 g cold butter
• 125 g sugar
• 1 egg and 1 yolk
• Grated zest of 1 lemon (untreated)
• 1 pinch of salt
• 500 g peaches (fresh or drained canned)
• 150 g amaretti
• 2 tablespoons brown sugar (optional)
• Apricot or peach jam for brushing

Preparation

1. Start by preparing the shortcrust pastry: mix the flour with the sugar and pinch of salt, then add the butter cut into cubes.
2. Work the mixture with your fingertips until you obtain a sandy consistency.
3. Add the whole egg and yolk, the grated lemon zest, and knead everything until it forms a ball. Wrap the pastry in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
4. Meanwhile, wash, dry, and slice the peaches into wedges, or drain them if canned.
5. Crumble the amaretti, leaving a few whole for decoration.
6. Roll out the shortcrust pastry into an even layer on a floured surface and line a previously buttered and floured tart pan.
7. Prick the base of the crostata with a fork.
8. Spread a layer of crumbled amaretti over the base of the crostata.
9. Arrange the peach wedges neatly and evenly over the amaretti.
10. Sprinkle with brown sugar and decorate with the whole amaretti.
11. Bake in a preheated oven at 180 °C for about 35-40 minutes, until the pastry is golden and the peaches are soft.
12. Remove the crostata from the oven and let it cool. Then brush the surface with warmed apricot or peach jam to add shine.

Trivia

The peach and amaretti crostata is a particularly tasty variant of the more classic fruit crostata. The pairing of peaches with amaretti is typical of some Italian regions, where these ingredients are often used in traditional desserts. Amaretti add a unique flavor note and pleasant crunch to the crostata.