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. It’s finished when the fruit is bubbling and easily pierced with ...

It’s not too late to make peach desserts using locally grown fruit. The peach season in the metro-east has been pretty phenomenal, so take advantage of the late-season varieties with these two recipes ...

Summer just can't go by with out some sort of baked peach goodness. As temperatures started dropping this month, I finally decided to brave turning on the oven and giving summer one last hurrah with a ...

(If making crostata, rolling out on a lightly floured piece of baking parchment makes it easy to transfer to baking sheet and then to serving dish after baking.) Place on baking sheet or in pie plate, ...

2 1/2 cups cake flour, plus more for dusting 3 tablespoons sugar 1/2 teaspoon salt Grated zest of 1 lemon 1 cup cold unsalted butter, cut into small chunks 1/4 cup ice water Filling: 1. For the dough: ...

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 ...