Buttery, golden-edged, and fragrant with the sweetness of summer fruit, this Italian Peach Crostata is the kind of dessert that turns a simple August evening into something that feels like a vacation.
The base is pasta frolla, Italy’s rich, crumbly shortcrust pastry made with butter, egg yolks, powdered sugar, and lemon zest. It bakes into something closer to a shortbread cookie than a flaky pie crust, and that is exactly what makes it so irresistible against a filling of lightly spiced, juicy peaches.
This is genuine Italian home baking. It does not demand precision, a culinary degree, or even a perfectly rolled crust.
Cracks get patched. Edges fold however they want. And every time, the result is a tart that looks like it came from a Florentine bakery window.
If you love rustic Italian fruit desserts, you will want to bookmark this Peach Galette Recipe too, a beautifully free-form version that uses a similar approach with no tart pan required.
Why You’ll Love This Italian Peach Crostata
This is one of those recipes that gives back far more than it asks of you.
The pasta frolla is arguably the most forgiving pastry dough you will ever make, because the high butter and egg yolk content keeps it tender and pliable even when handled more than it should be.
The peach filling is as simple as it gets. Sliced ripe peaches tossed with a little sugar, lemon juice, cornstarch, and a hint of cinnamon, and that is truly all it takes to create something magnificent.
Nothing is cooked in advance. Everything comes together in one bowl, goes into the shell, and bakes to golden perfection.
- Pasta frolla is far more forgiving than traditional pie crust and handles patching and cracks beautifully
- Fresh summer peaches create a naturally sweet, jammy filling without any need for pre-cooking
- No blind baking required for this recipe, saving you time and extra steps
- Impressive enough for a dinner party but simple enough for a Tuesday afternoon bake
- Easily made a day ahead since the crostata holds up beautifully overnight
- One tart pan is all the equipment you really need beyond standard mixing bowls
You might also enjoy: Blackberry Peach Galette
Ingredients
Good pasta frolla starts with cold butter and ends with patience during the chilling step. Do not skip the refrigerator rest, because that is what transforms a sticky, crumbly mess into a rollable, beautifully behaved dough.
For the Pasta Frolla (Italian Shortcrust Pastry):
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 3/4 cup (90g) powdered sugar
- Pinch of fine salt
- 3/4 cup (170g) cold unsalted butter, cut into small cubes
- 2 large egg yolks
- 1 tsp pure vanilla extract
- Zest of 1 large lemon (about 1 tsp packed)
- 1 to 2 tbsp ice-cold water, only if needed to bring the dough together
For the Peach Filling:
- 5 to 6 medium ripe peaches (about 2 lbs / 900g), peeled, pitted, and sliced into 1/4-inch (6mm) wedges
- 3 tbsp granulated sugar (adjust up or down based on how sweet your peaches are)
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp almond extract (optional but highly recommended for that authentic Italian pastry flavor)
For Finishing:
- 1 large egg, beaten with 1 tsp water (egg wash)
- 3 tbsp apricot preserves, warmed until pourable
- 2 tbsp powdered sugar for dusting, optional
Making a batch of Peach Jam during peak season means you always have a gorgeous, homemade alternative to storebought apricot preserves for glazing this crostata well into autumn.
Kitchen Equipment Needed
Having the right setup before you start makes the pasta frolla process smooth and stress-free, especially the rolling and transferring steps.
- 9-inch (23cm) fluted tart pan with a removable bottom, the key tool for that classic, elegant crostata shape and for unmolding cleanly
- Pastry blender, for cutting the cold butter into the flour by hand without warming it
- French rolling pin, for rolling the chilled dough to an even thickness with good control
- Digital kitchen scale, for weighing flour and butter accurately, which matters more in pastry than almost any other type of baking
- Silicone pastry brush, for applying both the egg wash and the warm apricot glaze evenly
- Parchment paper, for rolling the dough between sheets so it does not stick to the counter
- Wire cooling rack, to let air circulate under the tart and keep the bottom crust from softening while cooling
- Large mixing bowl, for both the pasta frolla and the peach filling
- Sharp paring knife and sturdy cutting board, for peeling and slicing peaches
- Small saucepan, for warming the apricot preserves
- Plastic wrap, for wrapping the dough disc during chilling
Read Also: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are products selected based on genuine quality and real impact on the final result. Each one solves a specific challenge that comes up when making an Italian Peach Crostata from scratch.
1. Removable-Bottom Fluted Tart Pan (9-Inch)
A proper fluted tart pan with a removable base is the single most important tool in this recipe. The fluted edges give the crostata its signature, professional Italian look, and the removable bottom lets you release the finished tart cleanly without disturbing a single edge of the crust. It also conducts heat more efficiently than a ceramic or glass dish, which means the bottom crust bakes through properly and does not come out doughy.
2. Nielsen-Massey Pure Vanilla Extract
The vanilla in pasta frolla may look like a small detail on paper, but it genuinely defines the warm, fragrant quality of a great Italian shortcrust pastry. Nielsen-Massey is a gold-standard brand used by professional pastry chefs worldwide, and even a single teaspoon adds a complex, floral depth that generic vanilla simply cannot match. A bottle lasts for dozens of bakes, so it is an investment that pays off quickly.
3. OXO Good Grips Pastry Blender
Making pasta frolla by hand is very doable, but a quality pastry blender makes it significantly faster and more consistent. The OXO Good Grips model cuts through cold butter efficiently without warming it, producing that ideal coarse, pea-sized crumb texture that is the foundation of a tender crust. If your hands run warm in the kitchen, this tool is almost non-negotiable for good results.
4. Ateco Stainless Steel Mini Tart Pan Set
Once you discover how much you love this crostata, you will want to make individual versions for dinner parties. An Ateco mini tart pan set lets you divide the dough and filling into smaller single-serve crostatas that bake in about 20 to 25 minutes and look stunning on a dessert table. Stainless steel provides excellent, even heat distribution for consistent results across every pan.
This Peach Tart Recipe is a lovely companion to this crostata and uses many of the same tools and techniques, so it is worth adding to your summer baking rotation.
Step-by-Step Instructions
1. Make the Pasta Frolla Dough
- In a large bowl, whisk together the 2 cups (250g) all-purpose flour, 3/4 cup (90g) powdered sugar, and pinch of fine salt until thoroughly combined and uniform in color.
- Scatter the 3/4 cup (170g) cold, cubed unsalted butter into the flour mixture all at once. Using your pastry blender (or the tips of your fingers, pressing quickly and decisively), work the butter into the flour until the mixture resembles coarse, sand-like crumbs with some pea-sized butter pieces still visible. Speed matters here. The goal is to cut the butter in while it is still cold, which is what creates the tender, slightly crumbly texture that defines pasta frolla.
- In a small bowl, whisk together the 2 large egg yolks, 1 tsp pure vanilla extract, and 1 tsp packed lemon zest until the yolks are broken up and the mixture is uniform.
- Pour the egg yolk mixture over the flour and butter crumbs. Use a fork to stir everything together in a folding, dragging motion until large clumps start to form. Switch to your hands and press the dough together gently. If it feels dry and does not hold when squeezed, drizzle in ice-cold water one tablespoon at a time, just until the dough coheres. It should look shaggy but hold together when pressed firmly.
- Turn the dough out onto a lightly floured surface and gather it into a smooth disc shape with gentle, quick motions. Do not knead it. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. For best results, chill for 1 hour. The dough can be made up to 24 hours in advance and kept refrigerated.
2. Prepare the Peach Filling
- Fill a large pot with water and bring it to a boil over high heat. While it heats, fill a large bowl with ice and cold water and set it nearby. Using a paring knife, cut a shallow X into the bottom of each peach, just through the skin.
- Lower the peaches into the boiling water and blanch for exactly 30 to 45 seconds. Use a slotted spoon to transfer them immediately into the ice water bath. Let them sit for 1 minute. The skins will have loosened dramatically and can now be peeled off with your fingers in seconds, with no knife required.
- Cut each peeled peach in half, remove the pit, and slice each half into wedges roughly 1/4 inch (6mm) thick. Try to keep the slices relatively uniform so they bake at the same rate and create a cohesive, attractive filling.
- Place the sliced peaches into a large bowl and add the 3 tbsp granulated sugar, 1 tbsp fresh lemon juice, 1 tbsp cornstarch, 1/2 tsp ground cinnamon, and 1/4 tsp almond extract (if using). Toss everything together gently but thoroughly, until every peach slice is coated in the sugar and cornstarch mixture. The cornstarch is critical here. It absorbs the juices the peaches release during baking and prevents a soggy, wet filling. Set the bowl aside and let the peaches macerate for 10 to 15 minutes while you prepare the dough.
3. Preheat the Oven and Roll Out the Dough
- Position a rack in the lower third of your oven and preheat to 375°F (190°C). Place a baking sheet on the rack while it preheats. Baking the tart pan directly on the hot baking sheet helps cook the bottom crust through properly.
- Remove the chilled pasta frolla from the refrigerator and let it sit at room temperature for 5 minutes. It should feel firm but no longer rock-hard. If it is still too rigid to roll without cracking, wait another 2 to 3 minutes.
- Place the dough disc between two large sheets of parchment paper. Using your French rolling pin, roll the dough out from the center outward in all directions, rotating the parchment every few strokes to maintain a rough circle shape. Aim for a circle approximately 12 inches (30cm) in diameter and about 1/8 inch (3mm) thick. Rolling between parchment means no extra flour is needed, which keeps the crust tender.
- Peel off the top sheet of parchment paper carefully. Slide your hand underneath the bottom sheet and flip the dough, centered, over your 9-inch (23cm) fluted tart pan. Peel off the now-top sheet of parchment.
- Gently ease the dough down into the pan, pressing it lightly into the fluted sides without stretching it. If the dough tears, simply patch it by pressing extra dough from the edges into the gap with your fingers. Pasta frolla is wonderfully forgiving, and patches are essentially invisible once baked.
- Run your rolling pin firmly across the top rim of the tart pan. The sharp edge will trim the excess dough cleanly. Gather the trimmings, press them together, and reserve them for decorative cutouts if you like. Use a fork to prick the bottom of the crust all over, about 15 to 20 times. This prevents steam from puffing up the base during baking.
4. Fill the Crostata
- Using a large slotted spoon, lift the macerated peach slices from the bowl and arrange them in the tart shell. Leave most of the accumulated juice behind in the bowl, adding only a tablespoon or two if needed. Too much juice in the shell will prevent the bottom crust from crisping properly.
- For a classic, polished Italian presentation, arrange the peach slices in overlapping concentric circles, starting at the outside edge and working inward. For a more relaxed, rustic result, simply tumble the slices in evenly and spread them level with the back of the spoon. Both approaches taste identical and both are authentically crostata.
- If you set aside dough trimmings, roll them out on a lightly floured surface and use a small cookie cutter or a paring knife to cut decorative leaf or strip shapes. Lay them over the filling in whatever pattern pleases you. Press the ends of any strips gently into the outer crust edge to anchor them.
5. Apply the Egg Wash and Bake
- In a small bowl, beat the 1 large egg with 1 tsp of water until the yolk and white are fully blended.
- Using your silicone pastry brush, paint the egg wash generously over all exposed edges and any decorative dough pieces on top. This coating is what gives the crust its deep amber color and professional-looking sheen in the oven. Be thorough but gentle so you do not disturb the arranged peaches.
- Carefully transfer the filled tart pan onto the preheated baking sheet in the oven. Bake at 375°F (190°C) for 35 to 40 minutes, until the crust is a deep golden brown and the peach filling is bubbling gently at the edges.
- Start checking at the 30-minute mark. If the outer rim of the crust is browning faster than the center, lay a small strip of foil loosely over just the edges and continue baking. The center should be completely set, not liquid, when done.
6. Glaze and Cool the Crostata
- Remove the crostata from the oven and set it on the wire cooling rack. While it is still warm but not hot from the oven, warm the 3 tbsp apricot preserves in a small saucepan over low heat with 1 tbsp of water, stirring until completely smooth and pourable. Alternatively, microwave for 20 seconds and stir well.
- Using your pastry brush, paint the warm apricot glaze over the entire surface of the peach filling. Work quickly while the preserves are still fluid. The glaze does two things: it gives the tart a gorgeous, lacquered finish, and it adds a subtle, bright layer of sweetness that ties the whole dessert together.
- Allow the crostata to cool in the pan on the wire rack for at least 25 to 30 minutes before unmolding. This rest time lets the filling settle and makes slicing much cleaner.
- To unmold, set the tart pan on top of a large, stable can or a jar narrower than the pan’s base. Let the outer fluted ring slide gently down and off. You can serve the crostata directly on the metal base of the pan, or slide a wide spatula underneath and transfer it to a serving plate.
- Dust lightly with the 2 tbsp powdered sugar just before serving if desired, and serve at room temperature for the best flavor.
You might also enjoy: Blueberry Peach Galette
Tips for Success
Even though pasta frolla is one of the most forgiving pastry doughs out there, a few smart habits will take your Italian Peach Crostata from good to absolutely outstanding.
- Cold butter is non-negotiable. If your kitchen is warm, chill the mixing bowl in the freezer for 10 minutes before you start, and work quickly once the butter hits the flour.
- Do not overwork the dough. Overmixing develops gluten, which creates a tough, leathery crust instead of the tender, crumbly texture pasta frolla is known for. Stop mixing the moment the dough holds together.
- The chilling step is not optional. Skipping or shortening refrigerator rest leads to dough that is difficult to roll, shrinks excessively during baking, and loses its shape in the pan. Thirty minutes is the minimum and one hour is better.
- Choose ripe but firm peaches. Overripe, bruised peaches release far too much juice during baking. Look for peaches that are fragrant and yield to gentle pressure at the stem end, but are not soft or mushy.
- Use a slotted spoon to fill the shell. After the peaches macerate, some juice will have pooled at the bottom of the bowl. Spoon the fruit in without that excess liquid to protect the crust base.
- Prick the dough bottom thoroughly. Those fork holes let steam escape and prevent the base from puffing up and creating an uneven surface under the filling.
- Do not skip the apricot glaze. Beyond the beautiful shine, the glaze seals the surface of the filling and helps the crostata look fresh and lacquered for hours after baking.
Knowing the fundamentals of pastry dough unlocks a huge range of desserts. This Easy Pie Crust Recipe is a great companion reference that covers all the basics in plain, beginner-friendly language.
Serving Suggestions
An Italian Peach Crostata is equally stunning served warm from the oven, at room temperature, or gently chilled. Room temperature is the traditional choice in Italy and the point where both the crust and the peach filling taste their very best.
This tart moves seamlessly from casual summer lunches to elegant dinner party desserts with almost no effort. Slice it thin for a dessert spread or cut generous wedges for a simple, satisfying end to a meal.
- A scoop of vanilla gelato or vanilla ice cream melting slowly over a warm slice is the quintessentially Italian way to serve this tart and an absolute crowd-pleaser
- A spoonful of lightly sweetened mascarpone alongside each slice brings rich, tangy creaminess without overwhelming the delicate peach flavor
- Softly whipped cream with a tiny pinch of cinnamon stirred in is quick, classic, and never wrong
- A drizzle of dark honey and a scattering of lightly toasted flaked almonds add both crunch and a beautiful nutty note that complements the almond extract in the filling
- Serve thin slices alongside a short espresso or a milky cappuccino for a proper Italian afternoon treat
- For a summer dessert spread, serve slices next to Peach Ice Cream and a bowl of fresh raspberries for a full peach-themed dessert table
Read Also: Peach Sorbet
Variations to Try
Once the base recipe feels comfortable, the Italian Peach Crostata becomes an incredibly versatile canvas for creativity.
Small changes to either the pasta frolla or the filling completely transform the character of the finished tart while keeping all the same steps and techniques.
- Almond Frangipane Base: Spread a thin layer of almond cream (frangipane, made from equal parts softened butter, sugar, ground almonds, and egg) across the bottom of the crust before adding the peaches. The frangipane bakes into a nutty, custardy layer underneath the fruit that adds luxurious depth.
- Nectarine Crostata: Swap the peaches for an equal weight of ripe nectarines. No blanching or peeling required, since nectarine skin softens beautifully during baking and adds a lovely color variation.
- Peach and Raspberry Crostata: Scatter a generous handful of fresh raspberries over the peach slices before baking. The tartness of the raspberries cuts through the sweetness of the peaches brilliantly, and the jewel-like color contrast is stunning.
- Honey Lavender Crostata: Replace the granulated sugar in the filling with an equal measure of good-quality honey, and add 1/4 tsp culinary dried lavender. The floral, aromatic result is unexpected and quietly sophisticated.
- Individual Mini Crostatas: Divide the dough and filling among four 4-inch (10cm) individual tart pans. Bake for 20 to 25 minutes. These are perfect for dinner parties where you want something both personalized and impressive.
- Chocolate Pasta Frolla: Add 2 tbsp of good-quality cocoa powder to the dry ingredients and reduce the flour by the same amount. The resulting deep, slightly bitter crust pairs remarkably well with sweet summer peaches.
You might also enjoy: Peach Tarte Tatin
Storage and Reheating
This crostata holds up better than most fresh fruit tarts, making it an excellent candidate for baking a day or even two days ahead of when you plan to serve it.
The pasta frolla actually deepens in flavor as it sits, and the filling becomes even more jammy and cohesive overnight.
- At room temperature: Store the fully cooled, unmolded crostata loosely covered with a clean kitchen towel or a large inverted bowl for up to 24 hours at room temperature, provided your kitchen is not too warm or humid.
- In the refrigerator: Place the crostata in an airtight container or cover it loosely with plastic wrap. It keeps well in the refrigerator for up to 3 days. The crust will soften slightly, but the flavor remains excellent.
- To freeze: Wrap the completely cooled, undusted crostata tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- To reheat: Place individual slices on a baking sheet and warm in a 300°F (150°C) oven for 8 to 10 minutes. This refreshes the crust and makes the filling taste freshly baked. Avoid the microwave entirely, as the steam it creates turns the crust soft and tough.
- Powdered sugar and glaze: Apply the apricot glaze before storing if you like the look, but add the powdered sugar dusting just before serving so it does not dissolve.
If you end up with extra peaches after making this crostata, making a batch of Peach Compote is one of the most rewarding ways to put them to use.
Nutritional Facts
The following values are estimates per serving, based on 8 equal servings. Exact amounts will vary depending on the sweetness of your peaches, specific brands used, and any additions or modifications.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~315 kcal |
| Total Fat | 16g |
| Saturated Fat | 10g |
| Carbohydrates | 39g |
| Sugars | 18g |
| Dietary Fiber | 2g |
| Protein | 4g |
| Sodium | 48mg |
| Vitamin C | ~8% DV |
| Vitamin A | ~6% DV |
For a lighter, naturally low-sugar peach dessert that still tastes indulgent, this Peach Chia Pudding is worth a look.
Health Benefits of Key Ingredients
This Italian Peach Crostata is a true dessert and should be enjoyed as one, but the ingredients that power it bring some genuinely worthwhile nutrition to the table.
Peaches are the standout here, and they are considerably more nutritious than most people realize when eating them baked into a tart.
- Fresh peaches: Rich in vitamin C, beta-carotene, and potassium, peaches support immune function, skin health, and eye health. They also contain dietary fiber, which aids digestion, and natural plant compounds called phenolic acids, which have antioxidant properties.
- Egg yolks: The pasta frolla relies on egg yolks rather than whole eggs, and yolks are a concentrated source of choline (vital for brain and liver health), vitamins B12, D, and A, and healthy fats that contribute to the dough’s richness.
- Butter: A natural, minimally processed fat that provides fat-soluble vitamins A, D, E, and K. When used in the context of a pastry, it contributes significantly to the eating experience and, in moderate quantities, fits comfortably into a balanced diet.
- Lemon juice and lemon zest: Both are excellent sources of vitamin C, and the zest in particular is densely packed with plant compounds called limonoids that have been studied for their antioxidant and anti-inflammatory effects. The zest is also where most of the citrus flavor lives, which is why pasta frolla calls for it specifically.
- Ground cinnamon: Even the small quantity in the filling contributes meaningful amounts of manganese, a mineral involved in enzyme function and bone health, along with antioxidant compounds that have been studied for blood sugar regulation.
- Almond extract: Reflecting the traditional Italian love of almonds in pastry, almond extract captures the flavor of almonds, which are a heart-healthy source of monounsaturated fat, magnesium, and vitamin E.
Another classic European fruit dessert that celebrates the natural sweetness of peaches with minimal fuss: French Peach Clafoutis
Frequently Asked Questions
1. Do I need to peel the peaches for an Italian Peach Crostata?
Yes, peeling is strongly recommended. Peach skin becomes tough and unpleasant in texture once baked, which detracts significantly from the smooth, jammy quality of the filling. The blanching method described in Step 2 of this recipe makes the peeling process take less than a minute per peach, so it is quick and well worth the small extra effort.
2. Can I use canned or frozen peaches instead of fresh?
You can, and the crostata will still be delicious, but fresh ripe peaches are meaningfully better in flavor and texture. If you use canned peaches, drain them thoroughly and pat them completely dry with paper towels before tossing with the filling ingredients, since canned peaches carry a lot of extra liquid that will make the crust soggy. Frozen peaches should be fully thawed, drained, and blotted dry before use.
3. Why did my crust shrink away from the edges of the tart pan?
Shrinkage almost always comes down to two culprits: insufficient chilling time, or stretching the dough into the pan rather than pressing it gently into place. Pasta frolla that has not been rested long enough in the refrigerator has not had time to relax, and it contracts toward its original shape during baking. Always chill for at least 30 minutes and ease the dough into the pan without pulling or tugging.
4. What is the difference between a crostata and a galette?
Both are rustic fruit tarts and both use a shortcrust style dough, but the key difference is structure. A crostata is baked inside a tart pan, giving it defined, fluted edges and a neat, structured shape. A galette is completely free-form and baked directly on a parchment-lined baking sheet with the edges of the dough simply folded over the filling. The pasta frolla used in a classic crostata is also slightly richer and sweeter than a typical galette dough.
5. Can I make the pasta frolla in a food processor?
Absolutely, and many Italian home bakers prefer it that way for speed and consistency. Pulse the flour, powdered sugar, and salt together for a few seconds until combined. Add the cold butter cubes and pulse 8 to 10 times until the mixture looks like coarse crumbs. Add the egg yolks, vanilla, and lemon zest and pulse again, just 3 to 4 times, until the dough starts to clump. Turn it out onto a surface, press it into a disc, and refrigerate as directed. Do not over-process or the dough will become dense and tough.
Read Also: Peach Cobbler
Italian Peach Crostata
Equipment
- 9-inch (23cm) fluted tart pan with removable bottom - Key tool for classic crostata shape and clean unmolding
- Pastry blender - For cutting cold butter into flour without warming it
- French rolling pin - For rolling chilled dough to even thickness
- Digital kitchen scale - For accurately weighing flour and butter (optional but recommended)
- Silicone Pastry Brush - For applying egg wash and warm apricot glaze evenly
- Parchment paper - For rolling dough between sheets to prevent sticking
- Wire cooling rack - For air circulation under tart while cooling
- Large mixing bowl - For pasta frolla and peach filling
- Sharp paring knife - For peeling and slicing peaches
- Sturdy cutting board
- Small saucepan - For warming apricot preserves
- Plastic wrap - For wrapping dough disc during chilling
- Large pot - For blanching peaches
- Large bowl - For ice water bath
- Slotted spoon - For transferring peaches and filling tart shell
- Baking sheet - For preheating and baking tart pan on
- Fork - For pricking dough bottom
- Small cookie cutter - For decorative cutouts (optional)
Ingredients
- 2 cups all-purpose flour - 250g, plus extra for dusting
- 3/4 cup powdered sugar - 90g
- 1 pinch fine salt
- 3/4 cup unsalted butter - 170g, cold, cut into small cubes
- 2 large egg yolks
- 1 tsp pure vanilla extract
- 1 large lemon zest - about 1 tsp packed
- 1 to 2 tbsp ice-cold water - only if needed to bring dough together
For the Peach Filling
- 5 to 6 medium ripe peaches - about 2 lbs / 900g, peeled, pitted, and sliced into 1/4-inch (6mm) wedges
- 3 tbsp granulated sugar - adjust up or down based on sweetness of peaches
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp almond extract - optional but highly recommended
For Finishing
- 1 large egg - beaten with 1 tsp water for egg wash
- 3 tbsp apricot preserves - warmed until pourable
- 2 tbsp powdered sugar - for dusting, optional
Instructions
- In a large bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs with some pea-sized butter pieces.
- Whisk egg yolks, vanilla, and lemon zest in a small bowl. Pour over flour mixture and stir with a fork until clumps form. Press together gently, adding ice water if needed. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Blanch peaches in boiling water for 30-45 seconds, then transfer to ice water. Peel, pit, and slice into 1/4-inch wedges. Toss with sugar, lemon juice, cornstarch, cinnamon, and almond extract. Let macerate for 10-15 minutes.
- Preheat oven to 375°F (190°C) with a baking sheet on the lower rack. Roll chilled dough between parchment paper into a 12-inch circle. Transfer to a 9-inch tart pan, pressing into fluted sides. Trim excess and prick bottom with a fork.
- Using a slotted spoon, arrange macerated peach slices in the tart shell in overlapping concentric circles or tumble in evenly. Add decorative cutouts from dough trimmings if desired.
- Brush exposed crust and decorative pieces with egg wash. Bake on preheated baking sheet for 35-40 minutes until deep golden brown and filling bubbles. Cover edges with foil if browning too quickly.
- While warm, brush apricot glaze over peach filling. Cool in pan on wire rack for 25-30 minutes before unmolding. Dust with powdered sugar just before serving.
Notes
- Cold butter is essential: If your kitchen is warm, chill the mixing bowl for 10 minutes before starting and work quickly when cutting butter into flour.
- Don’t overwork the dough: Overmixing develops gluten, creating a tough crust. Stop mixing the moment the dough holds together.
- Chilling is not optional: Refrigerate dough for at least 30 minutes (1 hour is better) to prevent shrinkage during baking.
- Choose ripe but firm peaches: Overripe peaches release too much juice and create a soggy filling. Look for fragrant peaches that yield to gentle pressure at the stem end.
- Use a slotted spoon for filling: Leave most of the macerated juice behind to protect the bottom crust from becoming soggy.
- Apricot glaze makes a difference: It adds a beautiful lacquered finish and seals the filling, keeping it fresh-looking for hours.
- Storage: Store at room temperature for up to 24 hours covered with a kitchen towel, or refrigerate for up to 3 days. The crust softens slightly but flavor remains excellent.
- Freezing: Wrap completely cooled, undusted crostata in plastic wrap then foil. Freeze for up to 2 months. Thaw overnight in refrigerator.
- Make ahead: The pasta frolla dough can be made up to 24 hours in advance and kept refrigerated.
- Reheating: Warm individual slices in a 300°F oven for 8-10 minutes to refresh the crust. Avoid microwaving, which makes the crust soft and tough.
Final Thoughts
This Italian Peach Crostata is everything a summer dessert should be: fragrant, golden, not too sweet, and made with ingredients you can actually feel good about.
Every time peach season comes around and the market stalls fill up with that irresistible stone-fruit perfume, this is the first recipe I want to bake.
Give it a try this season, and do not stress about a cracked edge or a slightly uneven peach arrangement. The imperfections are part of what makes it so beautifully Italian.
If you make this crostata, drop a comment below and let me know how it turned out. And if you share a photo, tag us, because nothing makes a recipe more inspiring than seeing someone else’s gorgeous golden tart fresh from the oven.
Recommended:
- Peach Tart with Puff Pastry
- Strawberry Peach Tart
- Peach Galette with Puff Pastry
- Peach Hand Pies
- Peach Turnovers
- Peach Crumble
- Peach Crisp
- No Bake Peach Tart
- Peach Pie Recipe
- Mini Peach Tart
