KANSAS CITY, Mo. — A crostata is an Italian tart or pie, perfect for using up all the fabulous summer fruits. It’s the perfect combination of buttery, flaky crust and a fruity luscious filling.

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 ...

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 ...

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 ...

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 ...

*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 ...

Forget the ordinary – this isn’t your average fruit pie. My coconut peach pie features a luscious, cooked custard that’s bursting with the sunny sweetness of peaches and the tropical notes of coconut.

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 ...