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 ...

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 ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. PEACH AND PLUM CROSTATA Yield: 6 servings For crust: 1/2 cup (1 stick) unsalted butter 3 medium or 2 large plums (Santa Rosa ...

I don't know if you've ever had a bad peach, you know the kind — out of season, cold, hard enough to use as a substitute baseball. It's depressing. But a good peach, on the other hand, the kind you ...

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 ...

BATON ROUGE, La. (WAFB) - Crostatas are essentially free-form tarts, like the French galette. Like many foods we have in America today, we can thank the Italians for this one. Crostatas are great for ...