coconut peach crostata

Made up this recipe when I needed to take a dessert to my Bethany group yesterday – and it was quite yummy!  Pretty simple, too.  I based the crust on the one for that fruit tart.


Mix 1 stick softened butter, 1 cup flour, ~1/3 cup powdered sugar, and 1/4 cup water in a bowl with a fork.  Add flour as needed until it all comes together in a non-sticky crust – maybe about another 1/2-3/4 cup flour.  Press crust thinly into glass pie pan and up the sides.  

Mix 1 jar peach jam (~8 oz? I used homemade), ~1/2 cup shredded coconut, and ~1/4 cup chopped pecans.  Pour into crust.  

Fold the sides of the crust down loosely onto filling.  (Do a Google image search for ‘crostata’ to see how.)

Bake at 400 degrees for 25-30 minutes.

Dust with powdered sugar.  This ALWAYS makes desserts look better, and people eat with their eyes before their mouths.

Devour! 


(Didn’t take a picture because it was eaten too fast.)
(Update 5/4: made it again.  Pics are here.)

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