Skip to main content

bourbon peach crostata

I'm really sorry for disappearing for the past few weeks.  School started the Tuesday after Labor Day, and since then things have gotten truly insane.

There is so much hype about junior year.  It seems like when my classmates used to talk about The Bachelor and the scary new P.E. teacher, they now talk about AP classes and college apps.
All of this hype freaked me out a little bit.  My label-maker went into overdrive, I felt as though my life was scheduled down to the minute, I was constantly writing myself illegible notes on my phone,  I had calenders solely dedicated to keeping track of my other calenders. 

Then I took a step back.  I realized that while jamming my label-maker and staring down at my bi-weekly calender, I was missing a heck of a lot.   Things were just passing right by me.   The air started smelling like fall, Carly got a haircut, and I desperately needed a manicure... and I didn't even notice.  Missing out is a scary thing.  I realized that sometimes, I need to get my face out of my agendas.  Sometimes, it's absolutely necessary to do something "pointless."

I did a dryer load of fuzzy socks, so I could put them on when they're still warm.

I painted my nails this electric peachy pink color.

I went on a long walk blasting "Don't Drop That Thun Thun" and looking at the trees. Then I started noticing things again and how beautiful everything was.  I noticed how the light reflects of the wavy windows in my neighborhood, how birds manage to nestle into precarious little crevices of brick walls without falling down, and how simply tilting my chin can give me a whole new perspective on my neighborhood. I wondered what the world would look like if I were 6 feet tall, or what it looks like to Carly.  Before I knew it, I was eighteen blocks away from home.

Most of the time, I bake for a purpose (bake sales, birthdays, sports games), and I absolutely love my classic cookie/blondie/brownie repertoire (i.e. things that can be eaten with one hand on the way to English class or on the sidelines).  But I think that sometimes, it's important to make something impractical and crumbly.

Like this crostata.  It's not particularly ridiculous like some of the other things I make.  It doesn't have the "wow" factor of a triple-decker Nutella cake or oreo-stuffed chocolate chip cookies.

It's a little crumbly, a little rustic, and the dough looks a little like a six-year-old's play-dough creation.

But it's really delicious.  It's one of my favorite things to make.  It's pretty simple and great for sharing.  Perhaps some would say that it's a little "pointless."  But maybe "pointless" isn't such a bad thing after all.

With love,

2 1/4 cups all purpose flour
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon baking powder
11 tablespoons cold butter, cut into small pieces
2 eggs
zest of one lemon
pinch of salt
1 small jar of peach jam (mine had a hint of smoky bourbon in it)
1 peach
raw cane sugar for sprinkling

Preheat oven to 400 F and grease a 9" tart pan.
Place flour in a large mixing bowl, make a well in the center and add the eggs. Using either your hands or a fork, incorporate the eggs into the flour. Work the butter into the dough until it forms clumps.
Add the sugar, lemon zest, baking powder and a pinch of salt. Keep working the dough until is it very crumbly and slightly sticky.
On a lightly floured surface, knead the dough a couple of times, then take off about 1/3 of the dough (for the lattice pattern on top). 
With a rolling pin, roll out the bigger piece of dough into about a nine inch circle and press into the tart pan. Prick a few times with a fork, then spread the jam evenly on top.Break off little pieces of the small piece of dough and roll them between your hands into long strips. Place the strips over the jam, pressing lightly at the edges so they stick to the crust.
Bake for 25-30 minutes or until the top is lightly golden.

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.


  1. Dear this peach crostata looks delicious! I'm glad you made it just for no reason. Perfect!! I'm sorry things are busy these days but once the year gets settled, it will get better :)

    1. Thank you so much! I am getting back in the blogging swing of things and should have more regular posts coming your way!

  2. Aw This would be lovely with tea and a good book. Peaches are really expensive here in Malaysia, I really wish I could grow peach trees in my backyard and bake pies like this everyday! :(

    1. The great thing is, you can make this with literally any jam/fruit combination you can dream up! I made a great raspberry crostata from the same recipe! Just sub the peach jam for a different flavor!

  3. Do you put any real peaches in it? The picture shows whole peaches but none in the directions. Thanks.

    1. Yes! I garnished mine with some fresh peaches, but it's also delicious with just jam

  4. Yay!! So happy you're back with a new post and got to take time out to do something pointless! I can still remember the days from high school when it felt like I had way too much on my plate and I just had my nose to the grindstone all the time, but it is really important to take time out to relax and enjoy life. I've been wanting to make a crostada for a looong time (a la Maggiano's apple crostada--so good!) and I love this take on a peach one! Bookmarking to try :)

    1. Oh yum! I'm glad you sympathize with the high school grind! Haha let me know if you end up making this one!

  5. Erica:
    I've been following your blog for over a year now, and I have to say that I'm still as excited for your posts as I was when I first started reading your blog. Out of all of the amazing things about Cannella Vita, what I appreciate most is your writing. It is sooo relatable. I'm also a junior in high school, taking two APs, and somehow studying for the SAT along the way. Everyday I open your blog, hoping that you've posted something new because reading your work takes my mind off the piles of homework on my desk. Please keep sharing your stories and posting delicious recipes--they make me so happy!

    Good luck with junior year. I think we both need it.

    1. Thank you so much Lena! This was such a sweet comment and it truly makes me smile that you look forward to my posts! I am also so glad that you relate -- it's really nice to know that there are thousands of other kids out there sharing this same experience with me! :) Let's keep in touch -- feel free to like my page on Facebook and we can chat there!
      Good luck to you too!
      With love,

  6. I know exactly how you feel - the past few weeks have been crazy! Today I did the same thing, and baked just for me - I made pumpkin cinnamon rolls! :)

  7. So nice to have you back with us. I totally agree that sometimes we forget to enjoy all the lovely little things in life.
    This rustic fruity pie/tart creation looks gorgeous and the kind of thing where you'd happily keep coming back for seconds and thirds....
    x x x
    {The Lobster & Me}

    1. ... and fourths! haha thank you so much! There are so many lovely little things that can easily go unnoticed.


Post a Comment

Popular posts from this blog

julia's banana bread

I just woke up from one of the best dreams I've ever had.  At the moment, I am sitting on Amtrak -- rolling through miles of factory towns and burnt out buildings on my way to New York City.  As much as I love the city that never sleeps, I seriously needed some sleep. Thank the Lord it's spring break and I can finally log out of my school e-mail account, hang up my backpack, and get some serious shut eye.  About an hour ago, the bumpiness of the train lulled me to sleep, and I was transported far, far away from the hustle and bustle of the city...

It's a bit of a pet peeve of mine when people tell me about their dreams.  Not their dreams as in aspirations, but their nonsensical, rambling, nighttime dreams about purple cows and police chases.  Please forgive me, but I need to share this awesome dream with you guys.  It's nothing crazy or complicated  -- just a small tree house, a winding road, and some really good banana bread.

I had my noise cancelling headphones on, …

recipe showdown: belgian waffles

It's humiliating.  It's tragic.  It's the decay of Western civilization.
... and I can't stop watching it.

Ever since I heard that little, blond, 4-foot-tall toddler's famous catchphrase"a dollar makes me holler honey boo boo," I've been in love.
She's hyperactive, uninhibited, and foul-mouthed... and I'm kind of obsessed.

But since this is technically a food blog, I should be talking about food, not the "Here Comes Honey Boo Boo."  I did a little research and the Honey Boo Boo clan has some *pretty* interesting dishes.
Have you ever heard of "Sketti"?
Spaghetti, doused with a sauce that is one part margarine, one part ketchup.
However, the most infamous Honey Boo Boo specialty is her "go go juice" -- a secret mix of Mountain Dew and Red Bull that gets her "go go"-ing for her pageants.  If you aren't familiar with "go go juice," click here.  Thank me later.

Anyways, I have my own version…

sex in a pan

Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.

It's not the daintiest, nor the prettiest. As a matter of fact, it's basically a hot mess in a pan.
But you know what? Despite it's frightening appearance, people just can't keep their hands off of it.
I made this for the first time for my school's Winter Sports Banquet.  In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT...

When I came back to get it for the banquet, some sneaky little devil had eaten half the pan.  I wonder who it was...
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that "innocent" little freshman boy from Baking club?
I'll never know...

However, what I do know is that som…