Peach Crostata
Indulge in the rustic charm of this Peach Crostata, a delightful dessert that combines sweet, juicy peaches with a flaky, buttery crust. Perfectly spiced with a hint of cinnamon and a touch of vanilla, this free-form tart is the epitome of summer simplicity. The crust, made from scratch, offers a satisfying crunch enhanced by an optional sprinkle of coarse sugar, while the luscious peach filling bubbles to perfection in the oven. With just 30 minutes of prep time and a beautifully rustic presentation, this easy peach crostata is ideal for entertaining or enjoying as a weeknight treat. Serve it warm or at room temperature with a scoop of vanilla ice cream for a dessert that’s irresistibly golden and delicious.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, chilled and cubed
- 4 tablespoons Ice water
- 4 cups Peaches, peeled and sliced
- 0.33 cups Brown sugar
- 1 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 1 count Egg, beaten (for egg wash)
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it forms pea-sized crumbs.
Slowly add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the peach filling. In a mixing bowl, combine the sliced peaches, brown sugar, cornstarch, ground cinnamon, and vanilla extract. Toss gently to evenly coat the peaches.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer the rolled-out dough to the prepared baking sheet.
Spoon the peach filling into the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the fruit, pleating as you go to create a rustic crust. Make sure to leave the center exposed.
Brush the folded dough edges with the beaten egg and sprinkle coarse sugar over the top for extra crunch, if desired.
Bake the crostata in the preheated oven for 40-45 minutes, or until the crust is golden brown and the fruit filling is bubbling.
Allow the crostata to cool on the baking sheet for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 361.1 g | 131% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 202.8 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 186 mg | 14% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2119 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
