This Peach Crostata recipe is such an easy Italian dessert to make. Serve this baked fruit tart as is or top it with ice cream for a light summer dessert!
There are endless possibilities of fresh fruit desserts for the summer, especially peach dessert recipes.
Grilled peaches are one of the simplest and tastiest summer desserts to make, especially when topped with ricotta.
In-season juicy peaches also make a great addition to this fresh fruit salad, which is not only effortless to make but healthy and delicious as well.
This peach crostata recipe, called crostata di pesche in Italian, is simply made by rolling out pastry dough in a large circle, filling the center with sliced peaches, and bringing up the edges of the dough to enclose the fruit filling. Brushing the border of dough with an egg wash, followed by a sprinkling of coarse sugar ensures the perfect crust for this free form peach tart. Serve warm or at room temperature.
Mise en place
Before assembling this fruit crostata, we need to prepare both the filling and the dough.
Peach filling: In a large bowl, whisk together 2 tablespoons of sugar, 2 teaspoons of all-purpose flour, ⅛ teaspoon of cinnamon, a pinch of nutmeg, and a pinch of salt.
Rinse 3 medium-sized ripe peaches. Cut in half. Cut again in half and slice each quarter as thinly as possible. Optional: If desired, remove the skin.
Toss gently together with the dry ingredients and set aside at room temperature for at least 10 minutes to allow the natural sugars of the stone fruit to be released.
Crostata dough: The recipe I used for the dough is the same as the one I used in this berry crostata. It comes together very easily and provides the perfect base for the peaches. You are going to love the crispy, buttery texture. Consult the post for a step by step photo tutorial. The detailed recipe is also located in the recipe card found at the bottom of this post.
If you prefer, you can make this no butter pasta frolla recipe that was used in making this Crostata di Marmellata.
If neither of these homemade options works for you at this time, feel free to buy a commercial product.
Instructions
Preheat the oven to 375℉ (190°C). Position rack to bottom third.
Roll out the dough into a 12-13 inch circle on a lightly floured piece of parchment paper.
Place the peaches, without the extra liquid for now, in the center of this simple homemade crust any way you like, leaving a 1½-2 inch border around the edges.
Gently fold the edges of the pastry towards the center and create pleats at 2-inch intervals, leaving the center of the crostata exposed.
As an option, scatter a handful of fresh berries over the peaches.
At this time, drizzle the extra peach liquid over the top of the peaches and sprinkle about half a teaspoon of almond flour.
Working quickly, brush the egg wash over the exposed dough followed by a sprinkling of coarse sugar (1 tablespoon).
Bake in the preheated oven for 25 minutes.
Place a sheet of foil over the peach filling and continue to bake for another 20 minutes or until the crust becomes golden brown.
Transfer to a wire rack to cool down slightly for the fruit to set.
Serve warm or at room temperature. If desired, garnish the golden pink peaches with fresh mint or basil.
Tips to make the best peach crostata
- Allow the peaches to marinate with the sugar for at least 10-15 minutes allowing the natural sugars to be released.
- Adjust the amount of sugar used based on the sweetness and ripeness of the peaches.
- To ensure the perfect flaky crust, do not overwork the dough.
- If you are having a hard time rolling out the dough, place it in between 2 pieces of parchment paper.
- Rolling out the dough on lightly floured parchment paper provides an easy transfer to the baking sheet.
- Arrange the sliced peaches any way you like on the dough.
- To prevent the peaches from drying out, drizzle the top with the leftover juices from the filling and cover the fruit with aluminum halfway through the baking process.
How long does it keep?
Can be stored in the refrigerator for up to 2 days.
Recipe origins
Growing up Italian meant having the most wonderful urban garden. We had a very large backyard which allowed my dad not only to plant a nice variety of vegetables but also fruit trees.
Throughout his lifetime, he successfully planted a few varieties of apples, pear, Italian plum, fig, cherry, and peach trees. Still to this day, those were some of the juiciest peaches I have ever tasted.
The kitchen was my mom’s territory and like most Italian nonnas, she produced the most amazing desserts and preserves with all this fresh fruit.
Easy Italian desserts like this apple cake and of course fruit-filled crostatas -nothing fancy, just easy desserts from scratch that taste amazing!
Once you make this crostata, you will not only be amazed at easy it is to make, but how delicious it is as well.
Enjoy!
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Ciao for now,
Maria
★★★★★ If you have made this Italian rustic peach tart, I would love to hear about it in the comments below and be sure to rate the recipe!
Peach Crostata Recipe
Ingredients
For the peach filling:
- 2 tablespoons granulated sugar
- 2 teaspoons flour all-purpose
- ⅛ teaspoon cinnamon or to taste
- pinch nutmeg
- pinch salt
- 3 peaches medium, sliced thinly, with or without skin
For the pastry dough:
- 1½ cups all-purpose flour 215 grams
- 2 tablespoons granulated sugar
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ⅓ cup butter frozen
- ⅓ cup ice cold water
- 1 egg yolk
For the egg wash:
- 1 egg
- 1 tablespoon water
- 1 tablespoon Turbinado or coarse sugar for sprinkling on egg wash for sprinkling on egg wash
Optional:
- blueberries fresh, a handful
- ½ teaspoon almond flour
- Basil or mint leaves for garnish
Instructions
- Preheat the oven to 375℉ (190°C). Position rack to bottom third.
For the peach filling:
- In a large bowl, whisk together the sugar, all-purpose flour, cinnamon, nutmeg, and salt.
- Add the sliced peaches and toss gently together. Set aside.
For the pastry dough:
- In a medium bowl, whisk together the flour, sugar, zest and salt.
- Using a cheese grater, grate frozen butter over dry ingredients.
- Toss gently (with fingers) to incorporate the butter.
- In a small bowl, whisk together the ice cold water and egg yolk.
- Sprinkle one tablespoon of egg yolk-water mixture over a small section of the dry ingredients..
- Incorporate together with a fork and push it aside.
- Add another tablespoon and repeat until you have used up all the liquid.
- Gently knead the dough (with your fingertips) a few times and before you know it, you will have a ball of dough.
- Place the ball of dough between two pieces of parchment paper which have been lightly floured.
- Roll out the dough in a circle approximately 12-13 inches.
- Transfer the parchment with the rolled out dough directly on the baking sheet.
How to assemble:
- Place the sliced peaches, without the extra liquid for now, in the center of this simple homemade crust any way you like, leaving a 1½-2 inch border around the edges.
- Gently fold the edges of the pastry towards the center and create pleats at 2-inch intervals, leaving the center of the crostata exposed.
- As an option, scatter a handful of fresh berries over the peaches.
- At this time, drizzle the extra peach liquid over the top of the peaches and sprinkle about half a teaspoon of almond flour.
- Working quickly, brush the egg wash over the exposed dough followed by a sprinkling of coarse sugar (1 tablespoon).
- Bake in the preheated oven for 25 minutes.
- Place a sheet of foil over the peach filling and continue to bake for another 20 minutes or until the crust becomes golden brown.
- Transfer to a wire rack to cool down slightly in order for the fruit to set.
- Serve warm or at room temperature. If desired, garnish with fresh mint or basil.
- As an option, scatter a handful of fresh berries over the peaches.At this time, drizzle the extra peach liquid over the top of the peaches and sprinkle about half a teaspoon of almond flour.
Notes
- Allow the peaches to marinate with the sugar for at least 10-15 minutes allowing the natural sugars to be released.
- Adjust the amount of sugar used based on the sweetness and ripeness of the peaches.
- To ensure the perfect flaky crust, do not overwork the dough.
- If you are having a hard time rolling out the dough, place it in between 2 pieces of parchment paper.
- Rolling out the dough on lightly floured parchment paper provides an easy transfer to the baking sheet.
- Arrange the sliced peaches any way you like on the dough.
- To prevent the peaches from drying out, drizzle the top with the leftover juices from the filling and cover the fruit with aluminum halfway through the baking process.
Nutrition
Sarah says
Tried it and it turned out great ! Just the right amount of sweetness while maintaining the natural flavor of peaches. My family loved it ! Keep inspiring 🙂
Maria says
Fantastic Sarah! Thanks for sharing!
Toni says
I recently found your blog, I love it!!!! I also enjoy your stories about your parents. Thank you for sharing such great dishes!!
Maria says
Thanks so much for your kind words Toni! Welcome!
Diane says
I just finished making this Peach Crostata recipe. It is delicious! I saw your pictures after I took it out of the oven. But it’s definitely delicious and that’s all that matters.
Maria says
How wonderful Diane! Thank you !