Crostata di Pesche Cotte e Amaretti (Amaretti Peach Tart)
Extremely ripe peaches, stewed with cinnamon and sugar, serve as the filling for this summery tart. The cakelike crust is made from crushed almond cookies.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Cookie cutter
- Plastic wrap
- Baking sheet
- Saucepan
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Offset spatula
- Wooden spoon
- Mixing bowl
- Oven
- Stove
- Refrigerator
- Cooling rack
Ingredients
- 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
- 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
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