A free-form peach crostata is easier to make than pie, but just as sweet of a taste of summer. Gretchen McKay/Pittsburgh Post-Gazette/TNS It’s peach season. Time to pull out your rolling pin and ...

To make the crust, using an electric mixer fitted with the paddle attachment, mix the flour, sugar, cornmeal, lemon zest and salt on medium speed for about 1 minute, until blended. Add the cold butter ...

It's peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. Unlike a pie, which requires some fancy finger work and ...

1. Preheat the oven to 375 degrees. Pulse the flour, sugar, salt and butter in a food processor (or blend by hand with a pastry blender) until crumbly. 2. Add the egg yolk and continue to pulse until ...

These peach desserts are all about keeping things simple, fresh, and consistently great. These are the kinds of recipes you come back to all summer long, the ones that get people excited when they hit ...

But for some of us, the best of the bounty is the Colorado peach. Harvested close enough to these parts to make the “tree-ripened” sticker a statement of fact, the peaches from Colorado are here and ...

1. Make the dough: Combine the flour, sugar, salt and lemon zest in a food processor. Add the butter and zap quickly until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a ...

It’s peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. Unlike a pie, which requires some fancy finger work and ...

It’s peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. It’s finished when the fruit is bubbling and easily pierced with ...