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 ...

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 ...

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 ...

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 ...

When I am in a pinch for time but want something special for dessert, I often fall back on preparing a crostata. Sometimes called a galette in French cooking, this free-form tart has endless ...

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 ...

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 ...