Italian Peach Crostata
This Italian peach crostata layers a thin bed of apricot jam under fanned slices of fresh peach, all cradled in a tender pasta frolla crust for a rustic summer tart that stays crisp from rim to middle.
Equipment
- Large mixing bowl - or food processor
- 9-inch tart pan with removable bottom - or a baking sheet for free-form crostata
- Sharp paring knife - for slicing peaches
- Microplane zester - for the lemon
- Pastry brush - for the egg wash
- Plastic wrap - for chilling the dough
Ingredients
For the Pasta Frolla Dough
- 2 cups all-purpose flour - 250 g, plus extra for dusting
- 1/3 cup granulated sugar - 67 g
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine salt
- 1 lemon - zest only
- 1/2 cup cold unsalted butter - 115 g, cut into small cubes
- 2 large egg yolks
- 1 large egg
- 1/2 teaspoon pure vanilla extract
For the Peach Filling
- 4 medium ripe peaches - about 1.5 lb / 680 g, pitted and sliced 1/4 inch thick
- 1/3 cup apricot jam - 100 g, or peach jam
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon - optional
For Finishing
- 1 egg - beaten with 1 tablespoon water, for egg wash
- 1 tablespoon turbinado or raw sugar - for sprinkling
- powdered sugar - for dusting, optional
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest until evenly combined.
- Scatter the cold cubed butter over the dry ingredients and rub it in with your fingertips or a pastry cutter until the mixture looks like coarse, sandy crumbs with a few pea-sized pieces remaining.
- Make a well in the center and add the 2 egg yolks, the whole egg, and the vanilla extract. Mix with a fork, then bring the dough together with your hands until it just forms a ball. Do not overwork it.
- Press the dough into a flat disc about 1 inch thick, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, slice the peaches into 1/4-inch pieces and toss them in a bowl with the granulated sugar, cornstarch, lemon juice, and cinnamon if using. Let them sit while you roll the dough.
- Preheat your oven to 375°F (190°C). Lightly flour a sheet of parchment paper and roll the chilled dough into a circle about 12 inches (30 cm) across and 1/4 inch thick.
- If using a tart pan, transfer the dough into it and press gently into the corners, trimming any excess. For a free-form crostata, leave the dough on the parchment and slide it onto a baking sheet.
- Spread the apricot or peach jam evenly over the base of the dough using an offset spatula, leaving a 1.5-inch (4 cm) border bare for free-form or spreading to the pan edge for a tart pan.
- Lift the peach slices out of the bowl, leaving most of the excess liquid behind, and fan them over the jam in overlapping concentric circles or pile them loosely for a rustic look. Drizzle a spoonful of the remaining juices over the fruit.
- For a free-form crostata, fold the bare dough border up and over the outer ring of fruit, pleating as you go. Brush the exposed dough with the egg wash and sprinkle with turbinado sugar.
- Bake for 40 minutes, or until the crust is deep golden and the peach juices bubble at the edges. If the crust browns too quickly, tent the edges loosely with foil.
- Let the crostata cool in the pan for at least 20 minutes before releasing. Dust with powdered sugar just before serving if you like.
Notes
- Keep the butter and dough cold for the most tender baked crust. If the kitchen is warm, chill the rolled dough again before filling.
- Do not skip the cornstarch; it thickens the peach juices so the filling sets instead of running.
- Peeling the peaches is optional. Traditional versions often leave the skins on for color and texture.
- Drain the fruit well with a slotted spoon to keep excess liquid off the crust. Overripe peaches release more juice, so drain them more aggressively.
- Pasta frolla tears easily when cold. Press any cracks back together with your fingers; no rerolling needed.
- Apricot jam is the classic choice because it is mild. Peach jam can make the tart taste one-note.
- Let the crostata cool fully for clean slices. Cutting warm gives you a lovely mess.
- Store loosely covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 4 days.
- Freeze individual slices tightly wrapped for up to 2 months. Thaw at room temperature before reheating.
- Reheat slices in a 325°F (160°C) oven for 8 to 10 minutes to re-crisp the crust. Avoid the microwave.
- The pasta frolla dough can be made up to 3 days ahead and kept wrapped in the fridge, or frozen for up to 3 months.
Nutrition
Serving: 1SliceCalories: 295kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 7.5gSodium: 75mgFiber: 2gSugar: 21g
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