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Rustic Peach Crostata

A rustic and delicious peach crostata, perfect for summer and casual entertaining. Sweet peaches in an easy crust that will impress any dessert lover.

Course Dessert
Cuisine Italian
Keyword Crostata, Peach Crostata, Peach Dessert, Rustic Tart
Servings 8 servings
Author The Tiny Fairy

Ingredients

Crostata Dough

  • 1⅔ cups all purpose flour
  • ¼ cup polenta (coarse cornmeal)
  • 3 Tablespoons granulated sugar
  • zest 1 navel orange
  • ¾ teaspoon kosher salt prefer Diamond brand
  • 1¾ sticks or 14 Tablespoons chilled unsalted butter, cut into ½-inch cubes
  • cup ice water

Peach Filling

  • ¼ cup granulated sugar
  • 2 teaspoon cornstarch
  • 5-6 medium peaches, pitted and cut into thin slices
  • ½ teaspoon vanilla extract
  • ½ teaspoon peach brandy, optional

Other Ingredients

  • 1 beaten large egg, room temperature (for egg wash)
  • raw sugar crystals
  • 2 Tablespoons peach preserves, heated and strained
  • ½ teaspoon peach brandy
  • vanilla ice cream, optional

Instructions

Making the Crostata Dough

  1. Combine the all-purpose flour, polenta (corn meal), granulated sugar, orange zest, kosher salt and cubed butter in food processor by pulsing a few times just until the butter is pea-size.

  2. Add water and continue with short small pulses until dough comes together in moist clumps. If your dough is dry, add an additional teaspoon of cold water at a time until you have moist clumps.

  3. Dump the dough onto your work surface, gather into a ball and pat to flatten into a round disk. Wrap and chill for at least one hour.

  4. Lightly flour a sheet of parchment paper and roll out the dough to desired shape. Turn the dough occasionally as you're rolling it out to prevent sticking. Transfer dough on parchment paper to baking sheet and refrigerate dough for 30 minutes.

Making the Peach Filling

  1. In a medium bowl, combine the granulated sugar and cornstarch. Mix in the sliced peaches, vanilla extract and peach brandy. Toss to coat and allow to macerate, about 30 minutes.

Assembly and Baking

  1. Preheat oven to 375°F. Transfer baking sheet with rolled out dough from refrigerator to your work surface. Allow the dough to stand about 5 minutes to slightly soften. Spoon or arrange fruit with its juice on the dough leaving a 2-inch edge all around.

  2. Brush 2-inch edge with an egg wash. You can simply fold edges over the fruit or make a decorative vertical pleats by pinching the edge about every 2 inches apart and folding those pinched seams over the fruit. The center of the crostata will be exposed.

  3. Brush the exterior of the folded edge with with egg wash and sprinkle with raw sugar.

  4. Bake for 50-55 minutes or until golden and filling is bubbling around the edges. Remove from oven and loosen tart from the parchment paper onto a cooling rack.

  5. In a small bowl combine the peach preserves that have been warmed and strained with peach brandy. Brush warm fruit with preserves. Allow to cool for 30-40 minutes and serve warm or at room temperature with ice cream.