Italian Peach Crostata

For the Italian peach crostata, first prepare the short pastry.

To do this, cut the cold butter into small cubes. Pile the flour on the work surface to form a small mound and press a well in the center. Add the egg, sugar, butter cubes, zirtone grated and a pinch of salt to the well and quickly work into a shortcrust pastry.

Form the dough into a ball, wrap it with plastic wrap and let it rest in the refrigerator for 30 minutes.

In the meantime, make the custard. To do this, mix the vanilla custard powder with a little milk and 2 tablespoons of sugar according to the package instructions, add 1 level teaspoon of cornflour and the peach liqueur and mix into the hot milk. Cook, stirring constantly, for about 1 minute. Pour pudding into a shallow dish and cover the surface with plastic wrap to prevent a skin from forming. Allow to cool and refrigerate.

Preheat the oven to 200 °C. Press shortcrust pastry evenly with fingers into a 26 centimeter diameter tart pan, cover with baking paper and fill with baking beans. Then blind bake for about 25 minutes.

Remove the baking beans and paper and place in the oven for another 5 minutes. Then let cool and spread with the cooled custard.

Finally, decorate the Italian peach crostata with the peach wedges and sprinkle with powdered sugar.

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