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1
Make the dough: combine the flour, sugar, and salt in a food processor; pulse a few times to blend.
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2
Add the butter and pulse until it is the size of small peas, about 15 times.
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3
With the processor running, add the ice water and process for about 10 seconds; stop the processor before the dough comes together.
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4
Turn the dough out onto a sheet of waxed paper; divide the dough in half, and shape it into two disks.
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5
Wrap them in plastic wrap and refrigerate at least 1 hour (the dough can be refrigerated 2 days or frozen for up to 2 weeks; if it has been frozen, defrost the dough for 30 minutes at room temperature).
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6
Preheat oven to 450u00b0.
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7
Roll one disk of dough into an 11-inch circle on a lightly floured surface.
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8
Transfer to a baking sheet (reserve the second disc for another use).
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9
Prepare the filling: combine the flour and sugar in a small bowl; blend in the butter with two knives utnil the mixture resembles coarse meal.
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10
Place the peaches in the center of the dough circle on the baking sheet and top with the butter-sugar mixture.
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11
Begin draping the edges up and over, forming about 3 pleats.
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12
Crimp the pleats and press down to seal; brush the pastry with the egg wash and sprinkle with the sugar.
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13
Bake the tart for about 25 minutes or until golden brown; let cool on a rack and serve slices with vanilla ice cream or cream anglaise.
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14
Variation: line the dough bottom of the crostata with a heaping tablespoon of pecan frangipane before adding the peaches; to make frangipane--combine 1/2 cup toasted pecans and 1/2 cup sugar in a food processor and process until the nuts are coarsely ground; add 8 tablespoons of unsalted butter, cut into small pieces, and 1 large egg; pulse until the mixture resembles a coarse paste.
