Italian Peach Crostata
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 that bakes into something closer to a shortbread cookie than a flaky pie crust.
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.