If you are searching for a delicious and easy dessert to prepare, it’s hard to go wrong with a Peach Crostata. It’s made with a wonderfully tender and crisp pastry, accompanied by sweet ripe peach filling that will make this rustic Italian tart irresistible. That means any experience level is welcome in the kitchen and there is no need for anything fancy to make this delicious bread. So let’s start to read about all how you can prepare this widely popular dessert at home!
Table of Contents
What is a Crostata?
Crostata, free-form tart, pie – there is a thin line between these three as they are more or less the same, with Italian origins, and could be sweet or savory. In contrast to a pie that has to be baked in a particular pan, crostata is baked on a baking sheet which creates an amateurish look. The beauty of a crostata lies in its simplicity: few ingredients, less manipulation, but lots of taste.
Ingredients for Peach Crostata
For the Crust:
1 ½ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
½ cup of cold unsalted butter, cut into small pieces – 1 stick
4-6 tablespoons ice water
For the Filling:
4-5 ripe peaches, sliced
¼ cup granulated sugar
2 tablespoons brown sugar
1 teaspoon of corn flour (to add thickness)
½ teaspoon cinnamon
½ teaspoon vanilla extract
Juice of half a lemon
1 tablespoon of unsalted butter, melted (this is optional).
For Topping:
1 egg (beaten, for egg wash)
1 tablespoon coarse sugar, for garnishing (note: optional)
How to Make the Perfect Peach Crostata
Step 1: Prepare the Dough
The most important aspect of any crostata is that it should have the right texture of butter and preferably be flaky. Here’s how to make it:
In a large bowl mix the flour, sugar, and salt.
Then, add the cold butter cubes and that is when you use a pastry cutter, or your bare hands, to coat the butter with the flour until the ingredients look more like coarse sand.
Slowly then pour ice water into the mixture, one tablespoon at a time, and stir the mixture until the dough has formed. You don’t want it to be too wet.
Knead the dough into a disc shape, cover it with plastic wrap, and leave to rest for not less than 30 minutes or up to 2 hours. This is because when the dough is chilled the crust does not stick hence it leaves us with a flaky texture when baked.
Step 2: Prepare the Peach Filling
While your dough is chilling, let’s prepare the peach filling:
In a medium bowl, mix the peaches, both sugars, cornstarch, cinnamon, vanilla and lemon zest/ juice. Toss everything together in a most delicate manner until the peaches are well coated.
Allow the mixture to rest for 10-15 minutes, in order for the peach to give out its juice.
Step 3: Assemble the Crostata
Turn the oven to 400°F (200°C) then place a parchment paper on the baking tray.
Put the pastry out on a floured surface and roughly shape into a circle about 12 inches in diameter, Press it gently onto the baking sheet. If they’re not perfectly straight don’t worry — that’s the rusticity of crostata for you!
To do this ensure that you carefully turn the dough over onto the baking sheet.
With a spoon put the peach filling on the center of the dough to be baked with about 2-inch space from the edges.
Bring the dough over the peaches and slightly fold them, so the fruit filling is in the middle but open on top.
If used, dot the top of the peaches with small bits of butter in order to give it more depth of flavor.
Step 4: Bake to Perfection
Mix up the beaten egg and paint the folded edges of the dough with the mixture and sugar, if you desire.
Place the crostata in the preheated oven and bake for 35-40 minutes, or until the crust is a deep golden brown and the peaches are melt-in-your-mouth tender and bubbly.
After baking, take it out of the oven and let it rest for about 10-15 minutes before slicing the crostata.
Tips for the Best Peach Crostata
Use Fresh, Ripe Peaches: It’s important to note that the fruit is the most important ingredient in your crostata, therefore, the better the fruit the better the crostata. When picking peaches, make sure the peaches are ripe but should not be too soft. In case, fresh and ripe peaches are not available, such other varieties can be used that are apples, plums, or berries.
Keep the Butter Cold: Fatty as it needs to be cold butter is required to achieve a flaky crust. In case your butter becomes too soft while handling the dough, do not hesitate to chill for a few minutes to become firm.
Don’t Skip the Egg Wash: Egg wash applied to the surface helps to give a neat brown color to the crust and also adds a sort of glamorous look to the crust. The gentleman aforesaid is not so small one, and it does something to the appearance of the铁嶙.
Let It Cool Before Serving: Despite the urge to cut in immediately, or wait till the crust is cold, let the crostata cool for some time before slicing through it. This also allows the base sufficient time to bake whilst at the same time allowing the filling to cool and contract making it easier to slice.
Why You’ll Love This Peach Crostata
It’s Easy to Make: Easy peasy tart-making here, no need for tart pans or any other specialty techniques. These are basically pastry products that are incredibly simple to prepare just roll the dough, put your filling, fold it, and bake it.
Versatile and Customizable: Replace the peaches with any other fruit of the season, or even any other fruits at all. It is also possible to toss in about a cup of fresh herbs (preferably Mediterranean ones such as thyme and basil).
Perfect for Entertaining: This is such an eye-catching tart but is actually very rustic and very easy to make – it is ideal for entertaining at dinner parties or just for a relaxed lunch.
| Component | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 40g |
| Protein | 4g |
| Fat | 14g |
| Saturated Fat | 9g |
| Cholesterol | 55mg |
| Sodium | 120mg |
| Fiber | 2g |
| Sugar | 17g |
Can I use frozen peaches for this crostata?
Yes, you can use frozen peaches if fresh ones aren’t available. Be sure to thaw them first and drain any excess liquid to prevent the filling from becoming too watery.
Can I make the crostata dough ahead of time?
Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator. Just bring it to room temperature for a few minutes before rolling it out.
What if I don’t have cornstarch for the filling?
If you don’t have cornstarch, you can use all-purpose flour or tapioca starch as a thickener. They will help bind the juices and prevent the crostata from becoming soggy.
How should I store leftover peach crostata?
Store any leftovers in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 4 days, but note that the crust may lose some of its crispiness.
Can I freeze the crostata?
Yes, crostatas freeze well. Once baked and cooled, wrap the crostata tightly in plastic wrap and aluminum foil before freezing. It will keep for up to 2 months. To serve, thaw it in the fridge overnight and reheat it in the oven for a few minutes to crisp up the crust.
