Description
Discover a foolproof Peach Crostata recipe thats easy to make and stunning enough for summer entertainingsweet flaky and irresistible Try it now
Ingredients
Scale
1 1/4 cups all-purpose flour (160 g)
1/4 cup almond meal (28 g)
2 tablespoons granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter (85 g)
2–4 tablespoons ice water
3–4 medium ripe peaches
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1–2 teaspoons apricot jam or honey (glaze, optional)
Instructions
- In a large bowl combine the flour, almond meal, sugar, and salt. Toss to distribute evenly. Add the cold butter and work with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea sized pieces of butter remaining. This is what creates a flaky texture once baked. Work quickly and avoid over mixing to keep the dough tender. If you are using a stand mixer, pulse just until you see tiny bits of butter visible.
- Drizzle in ice water, 1 tablespoon at a time, while stirring with a fork. When the dough begins to come together, press a small amount between your fingers. If it holds together without crumbling, you have enough water. Gather the dough into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes. Resting the dough helps relax the gluten and makes rolling easier. Tip: If you live in a warm climate, you can chill the dough for up to 60 minutes to ensure butter stays cold during rolling.
- Wash and slice the peaches into evenly sized wedges or thick slices, about 1/4 inch thick. Toss them with lemon juice, 1 tablespoon of sugar, and the cornstarch. Let them sit for 10–15 minutes to macerate. This step infuses the fruit with bright citrus flavor and starts to draw out juices so the filling will be luscious rather than watery.
- Preheat the oven to 375 F (190 C). Lightly flour a work surface and roll the dough into a rough circle about 12 inches in diameter. If the dough cracks at the edges, let it rest for 5 minutes and try again. Carefully transfer the dough to a parchment lined baking sheet or a tart pan with no bottom. Leave a 2 inch overhang around the edges. If you prefer a lattice top, reserve a portion of dough to cut into strips later. Chill the dough on the sheet for 10–15 minutes to help set the shape.
- Spoon the peach filling into the center, leaving about a 2 inch border. If using a lattice, weave the strips over and under in a decorative pattern. Fold the overhang up over the filling to create a rustic edge. Brush the crust with a light coating of water or a tiny amount of milk to help it brown. This is the moment to add an extra pinch of sugar on the crust for a subtle sparkle. Place the crostata in the oven and bake for 35–40 minutes, or until the crust is golden and the fruit is bubbling at the edges. If the crust browns too quickly, tent with foil to prevent burning while the fruit finishes cooking.
- Remove from the oven and allow to cool at least 20 minutes before slicing. A glaze of warm apricot jam brushed over the cooled crostata gives a sunny sheen that makes each slice look irresistible. Serve with a scoop of vanilla ice cream or a dollop of softly whipped cream for a special touch. If you prefer, finish with a few fresh peach slices and a light dusting of finely chopped mint for a refreshing finish.
Notes
A rustic summertime Peach Crostata with a flaky crust and vibrant peach filling, featuring a simple, data-informed approach to achieving bakery-quality results at home.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 8 servings
- Sugar: 16 g
- Fat: 16 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
