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Peach crostata recipe

Peach crostata recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts

Crostata is often made with a rich buttery pastry but it also works well with a low fat base. It tastes best the same day when the pastry is crispy.

1 person made this

IngredientsMakes: 1 crostata

  • 100g 0% quark or Greek yoghurt
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 85g plain flour
  • 85g wholemeal wheat flour
  • 1 teaspoon baking powder
  • For the topping
  • 4 to 6 ripe peaches
  • 60g light soft brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons plain flour
  • melted butter for brushing
  • demerara sugar for sprinkling

MethodPrep:20min ›Cook:40min ›Extra time:15min › Ready in:1hr15min

  1. In a large bowl mix all the ingredients for the bowl till it holds together. Transfer to a lightly floured work surface and knead till smooth, adding a little more milk if too dry.
  2. Wash peaches, make an X at the bottom of each peach and blanch in boiling water for 1 minute. Remove the skins over a bowl to catch all the juice. Remove stones and cut peaches into thick slices.
  3. Add brown sugar, flour and cinnamon and gently toss so the peach slices do not break apart. Set to one side.
  4. Line a small baking tray or a rectangular plate (something that fits your freezer) with greaseproof paper.
  5. Roll out the pastry to a 35x25cm rectangle and place it on the prepared baking tray.
  6. Arrange the peach slices like roof tiles in two long rows on the pastry, leaving 3cm free on all four sides. Pour the juice from the bowl over the peaches. Fold the sides over the peach filling and gently press with your fingertips to secure it. Place the baking tray in the freezer for 15 to 20 minutes.
  7. In the meantime preheat your oven to 200 C / Gas 6.
  8. Remove the baking tray from the freezer (if you have the crostata on a plate, transfer it with the greaseproof paper onto your baking tray) and brush the sides with melted butter, then sprinkle with demerara sugar.
  9. Bake in the preheated oven till golden brown, about 40 to 50 minutes. Serve with whipped cream or vanilla ice cream.

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Reviews & ratingsAverage global rating:(2)

This Peach Crostata is one of my summer staples. It is a great recipe which combines slices of peach with brown sugar, cinnamon, and rum. These flavorful peaches are placed on dough and baked into a rustic looking crostata. It’s an easy and very tasty dessert!

To make this recipe, start by tossing peaches with brown sugar, rum and cinnamon. Arrange these peach slices on a pie crust. Bring the pie crust over the peaches around the edges of the crostata. Brush the edges of the crostata with cream and sprinkle with turbinado sugar. Bake in the oven and serve warm slices with vanilla ice cream.

To make my Peach Crostata, you will need the following ingredients:

Step by step photos

  1. Place the dry dough ingredients in a food processor and pulse then add the butter and egg. Pulse to combine and it will start to look like step 2.
  2. Pulse to combine.
  3. It will start to form a ball.
  4. Drop this onto a floured surface.
  5. Form the dough into a uniform disc (notice it's not lumpy anymore).
  6. Wrap the dough in plastic and refrigerate for one hour. If you want, make this a day ahead.
  7. Place the peaches, lemon juice, cornstarch, thyme and sugar in a bowl. Now would be a good time to preheat the oven to 375°F.
  8. Stir to combine until the sugar has dissolved.
  9. Combine the milk, room temperature egg, and room temperature Neufchatel in a bowl
  10. Blend with a hand blender until smooth and then chill.
  11. Roll out your dough with a rolling pin to 12". It'll be cold, so use those muscles!
  12. Roll the dough onto the rolling pin.
  13. Unroll the dough onto to a baking sheet.
  14. Spread the chilled cheese mixture over the dough leaving a 2 inch border.
  15. Add the peaches over the cheese mixture only then fold up the edges and crimp the overlaps.
  16. Brush the egg wash on the folded up edge.
  17. Sprinkle with coarse sugar over the egg washed edge.
  18. Sprinkle some brown sugar and thyme on the peaches. Bake for 30 minutes until golden brown around the edges.

These Peach Recipes Are the Essence of Summer

Sure, a ripe peach tastes great on its own, but paired with sweet or savory ingredients, they are absolutely mouthwatering. Start by selecting the best peach, then choose a stellar recipe to transform it into something otherworldly. For advice on how to do just that, read on&mdashwe have you covered on both front.

Peaches are a type of stone fruit and reach peak ripeness in July and August. You may find them available earlier in the summer and sometimes even in the off season, when they most likely come from South America. When you are shopping for peaches at the farm stand or grocery store, look for fruits that have a fragrant aroma and a flesh that yields a bit when pressed gently. If the peach has cuts, dark spots, or it's either rock-hard or mushy, don't buy it. A green tinge indicates that the fruit is underripe.

Peaches can be white or yellow, and it's worth tasting different varieties to see which you prefer and to think about which color is a better fit for the dish you're making. A good example of when the color of your fruit really matters is our ombré-hued peach salad, which puts both white and yellow peaches on full display.

Depending on the type of peach, it is classified as either a clingstone or freestone. Wondering which one you have? Check how easy it is to dislodge the pit from the flesh. Most often you'll find you have a freestone, where the pit and fruit separate with ease.

Now onto recipes: A rip, juicy peach is a much more versatile ingredient than you might think. Peaches star in recipes to enjoy for breakfast, lunch, dinner, and dessert. The fruit is the perfect sweet sidekick to a number of proteins, so try making pickled peaches with crisp-fried chicken cutlets or transform them into a spicy salsa to be spooned over steak. Peaches work in sweet and vegetable-based salads. And, of course, they're guaranteed to impress in cobblers, pies, tarts, sorbets, and just about any fruit-forward dessert.

Beyond perfect pairings, we also included recipes that are great for summer events. Try bringing a giant slab pie or peach pie crumble bars to your next BBQ, pool party, or potluck&mdashboth are so tasty and beautiful, you're sure to be heading home with an empty dish. Cool down with peach and guava popsicles or a vodka-spiked adult beverage made from blended peaches and mint. And don't miss out on a Grilled Peach Old Fashioned&mdashit's the perfect cocktail for a hot summer evening.

Fresh Peach Crostata

This rustic little pie showcases the taste of fresh peaches, along with a buttery crust and streusel.


  • Crust
  • 2 cups Flour
  • ¼ cups Sugar
  • ½ teaspoons Salt
  • 8 ounces, weight Very Cold Butter, Diced
  • ¼ cups Ice Water
  • _____
  • Filling
  • 4 whole Peaches, Thinly Sliced
  • ½ cups Sugar
  • 2 Tablespoons Flour
  • _____
  • Topping
  • ¼ cups Flour
  • ¼ cups Sugar
  • ¼ teaspoons Salt
  • 4 Tablespoons Cold Butter, Diced
  • 1 dash Cinnamon


1. Put 2 cups flour, 1/4 cup sugar, and 1/2 teaspoon salt in a food processor. Pulse a few times to combine ingredients.

Add 8 ounces butter, and then pulse about 15 times. Turn food processor on low and pour in ice water. Turn food processor back off and pulse until the dough just starts to come together.

2. On a lightly floured surface, pour out dough, and then pull dough together. Cut in half and form two disks. Wrap one in plastic wrap and put in the refrigerator for 1 hour. (Put the other in a freezer bag and store for future use.)

3. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. (You should probably use a baking sheet with a lip, in case your crostata filling leaks.)

4. On a well-floured surface, roll the pastry out in a round circle, about 12 to 14 inches. Place on baking sheet.

5. Combine peaches with 1/2 cup sugar and 2 Tablespoons flour. Spoon into center of crust.

6. In a food processor, combine 1/4 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, 4 Tablespoons butter, and cinnamon. Remove from food processor and press together with your fingers to form bigger crumbles.

7. Pour streusel over filling. Fold up sides of crostata, pleating the sides to make a circle.

8. Bake about 50-55 minutes, or until crust golden and flaky. Let cool a bit before serving.

Rustic Peach and Almond Crostata

Jump To Recipe

As you know, hitting up the local farmers markets in Pittsburgh has been one of my greatest joys these past few months! The bounty of fresh fruits and vegetables (and other goodies) has inspired a number of new recipes, including this Rustic Peach and Almond Crostata.

If you&rsquore new to baking, don&rsquot let the title intimidate you. It&rsquos not nearly as complicated as it might sound. A crostata is a lot like a pie but much more forgiving and not nearly so fancy. And you don&rsquot need a pie pan. You just fold over the edges of the pastry to trap whatever filling you decide to use. In this recipe, we&rsquore using almonds and peaches, but you can use whatever you&rsquod like. In fact, I&rsquove shared recipes for a Blackberry and Apple Crostata, too. As you can imagine, there are endless options.

The first thing you will need is pie dough. You can find my go-to recipe here or use your favorite. Pie dough can be a bit tricky to make at first, but once you understand how the dough should feel, you&rsquoll be good to go. (I like homemade dough, but feel free to use store-bought if you prefer.)

I rolled the dough out in a circle and placed it on a parchment-lined baking sheet. Next, I sprinkled the crust with a mixture of ground almonds, sugar, lemon zest, and egg yolk. When making a crostata, it&rsquos a good idea to layer something (even plain flour) on the dough to help absorb some of the juice from the filling. This keeps the crust from becoming soggy. For this recipe, I used ground almonds because they add a flavorful crunch and complement the peaches.

Speaking of peaches, they are next! Before adding them to the dough, I gently tossed them with brown sugar to make them even sweeter.

For the final step, the dough is simply folded over to hold in all of that sun-ripened summer fruit flavor. This is the part I love most about making a crostata. The rustic imperfection is part of the appeal of this delectable dessert.

After a visit to the oven and some time to cool on the counter, your Rustic Peach and Almond Crostata is ready to enjoy!

Rustic Peach and Almond Crostata

Here's what you will need:
1/2 batch IBC's Go-To Pie Crust (find the recipe HERE)
3/4 cup whole almonds, toasted and then finely ground
1/4 cup sugar
1/3 teaspoon lemon zest
1 egg (yolk and white separated)
4 large peaches, pitted and sliced
3 tablespoons brown sugar
1 tablespoon unsalted butter
1 teaspoon coarse sugar

On a lightly floured surface, roll out the dough into a 12- to 14-inch circle about 1/8-inch thick. Line a baking sheet with parchment paper and transfer the dough to the baking sheet.

In a small bowl, stir together the ground almonds, 1/4 cup sugar, lemon zest, and egg yolk. (Reserve the egg white.) Spread this almond mixture in the center of the prepared dough, leaving a 4- to 5-inch border of dough.

In a large bowl, toss the peaches with brown sugar. Then, pour the mixture onto the center of the dough, spreading it out evenly to cover the almond mixture. Fold the edge of the dough up and over the piece, pleating it as you go and leaving the crostata uncovered in the center. Dot the top of the peaches with butter. Refrigerate the dough about 30 minutes until it is firm.

In the meantime, preheat your oven to 400 degrees F.

Before baking, brush the dough with the reserved egg white and then sprinkle it lightly with coarse sugar.

Bake the crostata 50-60 minutes until the crust is golden brown and the peaches are tender. Transfer the crostata to a wire rack and let it cool for 20 minutes before serving.

As I told you, it&rsquos not a complicated dessert. And It is the perfect way to enjoy summer and fall fruit from the market.

Oh, and if you&rsquore in the mood to indulge, top your piece of crostata with a scoop of vanilla ice cream. Delicious!!

Peach Crostata

Ingredients US Metric

  • For the tart dough
  • 1 1/4 cups all-purpose flour, plus more for the work surface
  • 1/8 teaspoon salt
  • 2 teaspoons granulated sugar
  • 7 tablespoons (3 1/2 oz) cold unsalted butter, cut into chunks
  • 3 tablespoons ice water
  • For the filling
  • 1 to 2 tablespoons sugar, plus more for sprinkling
  • 1 teaspoon cornstarch
  • 4 to 5 white peaches, peeled, pitted, and cut into 1-inch (25 mm) slices (4 to 5 cups sliced peaches)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten


Pulse the flour, salt, and sugar in a food processor until blended. Add the chunks of butter and blend just until mixture resembles pebbles. Add the ice water, 1 tablespoon at a time, and pulse just until the mixture comes together. Do not let it form a ball. It should should still appear to be pretty pebbly and shaggy. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

In a large bowl, stir together the sugar and cornstarch. Add the peaches, lemon juice, and vanilla. Let stand for about 30 minutes, until the peaches release their juices. Taste and adjust the amount of sugar according to how innately sweet your peaches are.

Preheat the oven to 375°F (190°C). Adjust an oven rack to the center position.

Remove the dough from the refrigerator and let it rest at room temperature for a few minutes. Roll the dough out on a piece of parchment paper to 12 inches in diameter. Transfer the parchment and the dough to a rimmed baking sheet. Pile the fruit mixture into the center of the dough, spreading it slightly but mounding it in the center. Fold the edges of the dough up around the fruit, allowing the dough to fall into pleats or seams every 2 inches. There should be at least 6 inches of fruit showing in the center of the crostata. Brush the edges of the dough liberally with the beaten egg and sprinkle with sugar.

Bake the crostata for 45 to 50 minutes, until the crust is golden brown and the fruit is bubbling at the edges. If some liquid oozes out during baking, spoon it up and dribble it over the peaches in the center of the crostata. Transfer the parchment and peach crostata to a wire rack and let cool slightly or, if you can manage to resist, let cool completely. Cut the tart into wedges and serve.

Recipe Testers' Reviews

This crostata was delicious. I made the tart dough in the food processor as suggested and it came together very quickly. I had cut up the butter and placed it in the freezer while I gathered all the other ingredients. It was a sunny day so my dough required all 3 tablespoons ice water. The dough looked pretty shaggy when I dumped it out of the food processor, so I kneaded it a little to make it look like a cohesive ball. Once chilled, it rolled out quite nicely. The peaches were quite sweet so I only used 1 tablespoon sugar. We couldn’t wait for the crostata to cool completely. We ate it warm with a scoop of vanilla ice cream.

What a lovely way to celebrate summer. A slice of this crostata is like a bit of sweet, peachy heaven. I would have liked to have more precise amounts for the peaches, such as weight or cups, rather than just the quantity of the fruit. I used approximately 4 cups fruit, which was a nice ratio for the amount of pastry. The addition of vanilla and lemon made a subtle yet pleasant enhancement to the peaches, and I think the amount of sugar in the filling is going to be very dependent upon the sweetness of the fruit itself. After tasting my peaches, I added 2 more tablespoons sugar to the filling as my peaches weren’t quite as sweet as I would have liked. This turned out to be the right amount of sugar for my peaches. There was a nice amount of juice that leaked out during baking. I spooned this juice back over top of the peaches while the crostata was still baking, as it looked a bit dry on top. This gave the fruit a nice glaze and moistened the peaches a bit. I used my homemade gluten-free flour mix and added a bit of ground pecans to it. For me it seems to stabilize the crust somehow. Perhaps it is not an accurate evaluation of their pastry, but I was happy with the flaky and rich pastry that resulted. Next time, I will sprinkle some sugar on the folded over edges of pastry. All told, this is certainly worth making again and again, and would be a nice reminder of summer in the cold winter months if frozen peaches work well.

This recipe was a dream. I loved the end result and there wasn’t much work to get there. When I was done pulsing the dough, it was more like a streusel, though once I dumped it out on my work surface it came together easily. Once baked, I have to say, the crust was delicate, flaky, and flavorful.

We love white peaches. For us they are the third summer fruit to ripen, right after apricots and cherries. All three of them are on the market for a very short period, less than a month each. During this time I try to use them for cakes and desserts as much as I can. As written, I used the food processor for the dough, even though I usually prepare this kind of crust with my hands in just a few minutes. Even if you don’t have a mixer, it’s possible to make this crostata. For the fruit filling I used 6 peaches because they were very small. Baking time was about 45 minutes. We had it after dinner a few hours later, served with some vanilla ice cream. I’ll try it again in 2 to 3 weeks when the yellow peaches arrive.

This was so much fun to make. The simple, limited ingredients are great. I love the fresh fruit and the free-form, stress-free crust, which is beautiful when baked. I would suggest using the best-tasting fruit you can possibly find. All the flavors work together in the finished product and make for a lovely family dessert. Note: When processing, the dough looks like cookie dough before it forms a ball.

This is a delicious and easy-to-make peach crostata. I used yellow peaches instead of white because that’s all I could find. I think next time I’d add a little more sugar, especially if I use yellow peaches again, and I’d make it in a pie pan. Whenever I make a crostata, I always have trouble with the juice leaking out.

With so few ingredients, this recipe is utterly dependent on the quality of the peaches used. If you’re lucky enough to have access to local peaches in season, this crostata is a great way to show them off. My only tweaks were to add 1/4 teaspoon ground ginger to the filling. This was possibly even better the next day, after the flavor of the fruit had time to develop and meld.

This is a good basic peach crostata recipe. I followed it exactly and it worked well. In the food processor the dough ended up looking like little pebbles however, once it was turned out on the floured surface, it all came together. I used 4 ½ white peaches. The peach filling was good, but it’s not that sweet and is almost a little on the bland side. Perhaps next time I may add some more peaches, some cinnamon or cake spice, or perhaps blueberries or grated ginger. I used my convection oven at 375°F (190°C) and only needed to bake it for 30 minutes. I served it with vanilla ice cream. This would be a good, light dessert at the end of a heavy meal.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Oh, yes, I know, but you put this idea in my head… )

I had some a week or so ago that were underripe, shall we say, and even those were good—sliced thin and dressed with an olive oil vinaigrette sweetened with a little brown sugar…OMG! So, even good when they’re “green.”

Heh. Oh, I know and understand well, ruthie. I think you and I are kindred souls in terms of white peaches. My world changed dramatically the day I first took a bite of one. I love the sounds of your olive oil and brown sugar vinaigrette, makes me almost think of doing this gado gado with firm underripe white peaches, swapping them for the green papaya—or, in the case of the recipe I linked to, green apples. Or maybe try them in this miang kam recipe shared by Ruth Reichl…? See what you’ve started? I’m off to find some white peaches today…! Many thanks!

Recipe Summary

  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 7 tablespoons unsalted butter, chilled and cut into chunks
  • 3 tablespoons ice water
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 4-5 white peaches, sliced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 egg, beaten

Pulse all-purpose flour, salt, and 2 teaspoons sugar in a food processor until combined. Add butter blend until mixture resembles pebbles. Add ice water pulse until mixture just comes together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes or up to 2 days. In large bowl, stir together 2 tablespoons sugar and cornstarch. Add sliced white peaches, fresh lemon juice, and vanilla extract. Let stand 30 minutes to release juices. Preheat oven to 375°. Remove dough from fridge let soften. Roll out onto parchment paper to 12 inches transfer parchment paper with dough to baking sheet. Pile fruit mixture into center of dough fold edges of the dough over fruit to make a seam. Brush edges of dough with beaten egg. Bake 45-50 minutes or until crust is golden and fruit is bubbling. Let cool, cut into 6 wedges, and serve.

  • To make pasta frolla
  • 2 1/3 cups all purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest from 1 lemon
  • 3/4 cup (12 tablespoons) cold unsalted butter, diced
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/4 cup heavy cream
  • 2 teaspoons ice water
  • For assembly
  • 1 cup apricot jam, microwaved for 30 seconds to loosen
  • 4 peaches, sliced into 1/4 inch wedges
  • 1 tablespoon sugar
  • 1 egg whisked with 1 teaspoon water for egg wash

To make pasta frolla: In the bowl of a food processor, combine flour, sugar, baking soda, salt, and lemon zest. Pulse 5 times to combine. Add diced butter and pulse until it is the size of peas, about another 5 pulses.

In a small bowl, whisk together egg, egg yolk, heavy cream, and vanilla. Add to bowl of food processor with ice water. Pulse until dough comes together, adding more ice water by the teaspoon, if necessary. Divide dough in two, wrap in plastic wrap, and chill in refrigerator for at least 1 hour.

Adjust oven rack to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Take one piece of dough out of refrigerator and roll out on a lightly floured surface until it is a 9- by 9-inch square. Fold a 1-inch border in on all sides, making the tart approximately 8- by 8-inches. Place on a baking sheet. Repeat process with second piece of dough. Blind bake crusts for 10 minutes, then remove from oven and let cool slightly.

Place 1/2 cup jam on top of one crostata and use a knife or pastry brush to spread the jam to fill the interior of the tart. Place slices of peaches on top, forming two snug horizontal rows. Sprinkle with 1 1/2 teaspoon sugar. Repeat with second crostata. Brush edges of crostata with egg wash.

Bake crostatas until crust is golden and fruit is soft, about 30 minutes. Let cool completely before serving or else juices will run.

Peeling Peaches and Nectarines for Peach Crostata

What You’ll Need

  • Ripe but firm peaches or nectarines.
  • A pot of boiling water with enough water to cover the peaches entirely.
  • A pot of ice water for quenching the peaches after they come out of the hot water bath.

How to Peel Peaches and Nectarines

  • Score the top of the fruit with an “x” enough to break the skin.
  • Dunk the fruit into the boiling water bath for 30 seconds.
  • Fish it out and immediately dunk it in the ice bath for 10 seconds.
  • The skin should already start peeling away where you make the scores. Use a small paring knife to help with the peeling if necessary, but the skin should come off very easily.

Note that if you use green peaches, the skin will not come off easily. So avoid doing this if you know your peaches are not ripe. If you’re not sure, test one out first before giving the whole bunch a hot bath. Refer to this post by The Kitchn for step by step photos.

I’ve made this Peach Crostata with both peaches and nectarines and they tasted exactly the same. No surprise here since nectarines are really just bald peaches. So if you are shopping and found ripe nectarines instead of ripe peaches, feel free to substitute so you can use the best fruits for your enjoyment. Serve them up with some homemade lactose-free vanilla bean ice cream or homemade whipped cream, or both for good measure.



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