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1
In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
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2
Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
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3
In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
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4
Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
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5
Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
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6
Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
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7
Set the oven at 400u00b0F.
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8
Line a rimmed baking sheet with parchment paper.
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9
On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
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10
Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
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11
Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
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12
Bake for 15 minutes. Turn the oven down to 375u00b0F.
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13
Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
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14
Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
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15
Preparation time includes 30 minutes refrigeration of dough.
