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Italian Peach Crostata Recipe

Italian Peach Crostata

iamwinfred
This Italian Peach Crostata Recipe is the kind of dessert that looks like it took hours but really only asks for about twenty minutes of hands-on work. A buttery pasta frolla crust gets folded rustically around a filling of ripe, juicy peaches, so there's no fussy lattice work or perfectly fluted edges to worry about. It's the dessert Italian nonnas have been baking for generations, and once you taste that golden, slightly crumbly crust against warm peach filling, you'll understand why it's stuck around this long.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Brunch, Dessert
Cuisine Italian
Servings 10 slices
Calories 290 kcal

Equipment

  • Food processor or pastry cutter
  • Large mixing bowl
  • Rolling Pin
  • Parchment paper
  • Rimmed baking sheet half sheet pan recommended
  • Pastry brush silicone preferred
  • Wire cooling rack
  • Sharp paring knife

Ingredients
  

For the crust (pasta frolla)

  • 2 1/4 cups all-purpose flour 270g
  • 2/3 cup granulated sugar 135g
  • 1/2 teaspoon fine salt
  • 1 cup cold unsalted butter 226g, cubed
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For the filling

  • 5 to 6 medium ripe peaches sliced, about 2 lbs or 900g
  • 1/3 cup granulated sugar 65g
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup apricot preserves warmed and strained

For assembly

  • 1 large egg beaten, for egg wash
  • turbinado sugar for sprinkling
  • 2 tablespoons sliced almonds optional

For serving (optional)

  • vanilla ice cream for serving
  • sweetened mascarpone for serving

Instructions
 

  • In a food processor, pulse flour, granulated sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse sand with some pea-sized butter pieces. Whisk egg, yolk, lemon zest, and vanilla, then pour into processor and pulse just until dough clumps together. Turn out onto floured surface and shape into a flat disc.
  • Wrap dough disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This relaxes gluten and firms the butter for a flaky crust.
  • While dough chills, slice peaches into thin wedges. In a large bowl, toss peaches with granulated sugar, cornstarch, lemon juice, and cinnamon. Set aside to release juices.
  • Preheat oven to 375°F (190°C) and line a rimmed baking sheet with parchment. Let dough sit at room temperature for 5 minutes, then roll into a rough 12 to 13-inch circle, about 1/4 inch thick. Transfer to prepared baking sheet.
  • Spread warmed apricot preserves over the center, leaving a 2-inch border. Drain excess liquid from peaches, then arrange slices in a circular, overlapping pattern over the preserves. Scatter almonds on top if using. Fold uncovered dough edge up and over the peaches, pleating as you go.
  • Brush folded dough edge with beaten egg and sprinkle generously with turbinado sugar. Bake for 35 to 40 minutes until crust is deep golden brown and filling is bubbly. Tent with foil if edges brown too quickly during the last 10 minutes.
  • Let crostata cool on the baking sheet for at least 20 minutes so filling sets. Transfer to a wire rack to cool further if desired. Slice into wedges and serve warm or at room temperature.

Notes

  • Keep butter and dough as cold as possible right up until baking for the flakiest crust.
  • Use peaches that are ripe but still slightly firm so they hold their shape during baking.
  • Don't skip draining excess peach juice or the crust can turn soggy in the center.
  • Roll the dough on parchment paper to make transferring to the baking sheet much easier.
  • Let the crostata rest before slicing so the filling has time to set properly.
  • Make dough ahead and refrigerate for up to 2 days, or freeze for up to a month.
  • Substitute nectarines, plums, or mix in raspberries or blackberries for variation.
  • Add a spoonful of amaretti cookie crumbs under the filling for subtle almond flavor.
  • Store leftovers loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • Reheat slices in a 300°F oven for 8-10 minutes to re-crisp the crust; avoid microwaving.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 110mgPotassium: 180mgFiber: 2gSugar: 23gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 6mg
Keyword Italian peach tart, pasta frolla, peach crostata, rustic peach dessert, summer fruit tart
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