Here’s what you will need:
1/2 batch IBC’s Go-To Pie Crust (find the recipe HERE)
3/4 cup whole almonds, toasted and then finely ground
1/4 cup sugar
1/3 teaspoon lemon zest
1 egg (yolk and white separated)
4 large peaches, pitted and sliced
3 tablespoons brown sugar
1 tablespoon unsalted butter
1 teaspoon coarse sugar
On a lightly floured surface, roll out the dough into a 12- to 14-inch circle about 1/8-inch thick. Line a baking sheet with parchment paper and transfer the dough to the baking sheet.
In a small bowl, stir together the ground almonds, 1/4 cup sugar, lemon zest, and egg yolk. (Reserve the egg white.) Spread this almond mixture in the center of the prepared dough, leaving a 4- to 5-inch border of dough.
In a large bowl, toss the peaches with brown sugar. Then, pour the mixture onto the center of the dough, spreading it out evenly to cover the almond mixture. Fold the edge of the dough up and over the piece, pleating it as you go and leaving the crostata uncovered in the center. Dot the top of the peaches with butter. Refrigerate the dough about 30 minutes until it is firm.
In the meantime, preheat your oven to 400 degrees F.
Before baking, brush the dough with the reserved egg white and then sprinkle it lightly with coarse sugar.
Bake the crostata 50-60 minutes until the crust is golden brown and the peaches are tender. Transfer the crostata to a wire rack and let it cool for 20 minutes before serving.