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Crostata alla crema di ricotta e pesche Per prima cosa ho preparato la mia frolla, con 170 g di burro, 110 g di zucchero, la scorza di un limone grattugiata, un cucchiaino di estratto di vaniglia, un pizzico di sale, un uovo intero e un tuorlo, 330 g di farina 00 setacciata. Ho tagliato tre belle pesche a pezzi e le ho messe in casseruola con un cucchiaio di zucchero e qualche goccia di limone, le ho fatte cuocere per circa cinque minuti e ho messo da parte. Poi ho preparato la crema pasticciera
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