CROSTATA PASTRY DOUGH

• In a large bowl whisk together salt, flour, sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30-60 minutes.
• Pre-heat oven to 350F (180C), lightly grease and flour, spray or line with parchment paper an 8 inch (20 cm) square cake pan.
• In a medium bowl mix together, sliced peaches, cinnamon, vanilla, lemon juice, flour and sugar, gently combine.
• Remove dough from fridge, roll out half the dough to fit into pre-pared cake pan, spread with peach jam, cover with sliced peach mixture.
• Roll out other half of dough and fit to cover the peaches, using a sharp knife remove excess dough, (use extra dough to make cut out cookies), cut three, 2-3 inch / 5-7 cm cuts on the top of dough using the sharp end of a knife. Brush top of dough with a little milk and sprinkle with sugar, bake for approximately 30 minutes or until golden and baked through, if it's browning too much, then cover tent style with foil and continue to bake. Let cool or eat warm, cut into squares and serve with vanilla ice cream if desired. Enjoy!