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Pasta frolla, the classic Italian pastry dough, may also be made with butter for a flakier crust: use 3/4 cup chilled unsalted butter, cut into pieces, for the oil, only 1 egg and omit the vinegar.
- For Filling:
- 3 1/2 pounds ripe yet firm yellow peaches, peeled, pitted and chopped
- 1/2 cup sugar or 1/3 cup honey, or to taste
- 1/2 cup dry Italian white wine
- For Pastry:
- 1/4 cup slivered blanched almonds
- 1/2 cup sugar
- 2 cups all-purpose flour
- Pinch of baking soda
- Pinch of salt
- 2 extra-large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon minced lemon zest
- 3/4 teaspoon minced orange zest
- 1/3 cup mild flavored extra-virgin olive oil
- 1 teaspoon distilled white vinegar
FOR FILLING: In a bowl, toss together the peaches and sugar or honey; let stand for 1 hour. Then, in a saucepan, combine the peaches and wine. Bring to a boil, reduce the heat to low and simmer, uncovered, until soft, 60 to 70 minutes. Drain and let cool.
FOR PASTRY: In a food processor fitted with the metal blade or in a blender, combine the almonds and a little bit of the sugar. Process until finely ground. If using a blender, pour the nut mixture into the bowl of an electric mixer. To the processor or mixer, add the remaining sugar, the flour, baking soda and salt. Pulse or beat briefly until blended.
In a small bowl, whisk together the eggs, vanilla and lemon and orange zests; set aside. Turn the processor on or set the mixer on low speed (using a paddle attachment if you have one) and pour in the oil, then the vinegar, and finally the egg mixture, mixing for only a few seconds until a ball of dough forms. Divide into 2 portions, one twice as large as the other. Cover and refrigerate the smaller portion.
Preheat an oven to 425 degrees F. Place the larger dough portion between 2 sheets of flour-dusted waxed paper. Roll into a round about 11 inches in diameter and 1/8 inch thick. Peel off one piece of paper and transfer the round, paper side up, to a tart pan with a removable bottom 9 inches in diameter and 1 1/4 inches deep. Remove the remaining paper and press the pastry into the pan; trim off the overhang. Spread the filling over the pastry.
Roll out the remaining dough portion in the same manner, forming a round 9 inches in diameter. Using a fluted or plain pastry wheel, cut into strips 1/2 inch wide. Using longer strips near the center, place half of the strips about 1/2 inch apart on top of the pie. Place the remaining strips at a right angle to the first strips, forming a lattice; trim off any overhang. Press the strips against the rim to seal securely.
Place on a baking sheet and put in the center of the oven. Reduce the heat to 375 degrees F, and bake for 25 to 30 minutes. Rotate the tart to ensure even browning and reduce the heat to 300 degrees F. Continue to bake until the crust is golden and the filling puffs slightly, 20 to 25 minutes longer. Let cool before serving.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
371 calories; 11g total fat; 49mg cholesterol; 38mg sodium; 63g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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