Makes 6 to 8 servings Maria Boccia, an Italian-American transplant to Charlotte, North Carolina, makes sure she’s relaxed about her party so guests will be also. “Pick one or two showcase dishes,” she advises. “Don’t have too many complicated dishes to prepare. If you’re anxious, your guests aren’t comfortable.” She usually has a theme to help shape the menu, such as Italian food or brunch. Beyond that, the kitchen is her playground, and her guests are part of the fun.
PASTRY
1 cup all-purpose flour
Pinch of salt
⅓ cup shortening (or half butter, half shortening for a richer taste)
2 to 3 tablespoons cold water
FILLING
3 cups peeled, sliced peaches
⅓ to ½ cup firmly packed brown sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 to 2 tablespoons unsalted butter
GLAZE
1 egg yolk
1 tablespoon cold water
Coarse sugar
To make the pastry combine the flour, salt, and shortening in the bowl of a food processor. Pulse until the mixture resembles pebbles. Add the water and pulse until the dough just comes together in a ball. Wrap the dough in plastic wrap and flatten to a disc. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Roll the dough on a floured surface to a round approximately ⅛ inch thick. Place it on a sheet pan lined with a silicone mat or parchment paper.
For the filling, combine the peaches, brown sugar, cinnamon, and nutmeg in a small bowl. Arrange (or just pile) the peach mixture in the middle of the pastry. Dot with the butter.
Fold the pastry up and over the filling, pleating as you go around and leaving an opening in the middle so that some of the fruit is visible.
To make the glaze, whisk the egg yolk and water in a small bowl. Brush the mixture over the crust. Sprinkle with the coarse sugar. Bake for 40 minutes, until the pastry is golden and the filling is bubbling. Check occasionally and reduce the temperature to 350 degrees if the pastry seems to be browning too quickly.
Makes 6 to 8 servings