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Crostata di Pesche Cotte e Amaretti (Amaretti Peach Tart)

From: Saveur SERVES 8

FOR THE DOUGH:
1 cup flour, plus more
6 tbsp. unsalted butter, plus more
1 tbsp. sugar
⅛ tsp. kosher salt
¼ cup ice-cold water
FOR THE FILLING:
3 lb. very ripe peaches, peeled, pitted, and roughly chopped
5 tbsp. sugar
1 tbsp. ground cinnamon
5½ oz. amaretti cookies, finely crushed

1. Make the dough: Pulse flour, butter, sugar, and salt in a food processor until pea-size crumbles form. Add water; pulse until dough forms. Flatten dough into a disk and wrap in plastic wrap; chill 1 hour.

2. On a lightly floured surface, roll dough into a 15" circle about ⅙" thick; press into a greased 11" tart pan with a removable bottom set over a baking sheet; trim edges. Gather and reroll dough scraps, and cut into decorative shapes; transfer to side of tart on baking sheet. Chill 1 hour.

3. Make the filling: Simmer peaches, sugar, and cinnamon in a 4-qt. saucepan over medium heat until thick, 40–45 minutes. Stir in cookies; let cool.

4. Heat oven to 425°. Spread filling over dough; arrange dough shapes over top. Bake until crust is golden, 40–45 minutes. Let cool completely before serving.