In a large bowl mix all dry ingredients for the dough. Add cold butter cut in small cubes. Using a wooden spatula break butter cubes into small pieces. You can do all this using a food processor. Simply add all ingredients in the bowl and pulse a couple of times until you have a nice crumbly dough.

Add an egg and vanilla extract. Finish kneading the dough with your hands until it comes together.

TIP: If the dough seems too dry and hard to work with add a tablespoon of water.

Roll the disk onto the rolling pin and transfer to a pan. Cut off the excess dough.

Stick it with a fork a couple of times.

Place a piece of parchment paper on top(!) and cover with any kind of dry beans.

We are doing this to prevent the dough from fluffing unevenly.

NOTE: Once you used the beans they can’t be used for cooking. BUT. They can definitely be re-used times and times for making crostata again.

Bake at 350F for 20-25 minutes. Let cool completely.

In the meantime prepare peaches and the final glaze.

Run a sharp knife around the peaches and pull apart to remove the pit.

Cut each half into less than ⅛ inch slices.

For the glaze mix apricot, peach or apple jam (or any other kind of light color jam) with a litlle bit of water.

Generously cover crostata base with vanilla pasty cream and layer peach wedges in a circle starting from outwards.

Brush the top with your jam glaze to prevent peaches from loosing the color.