Peach Crostata: A Simple, Rustic Summer Delight
A freeform peach tart with a golden, flaky crust and tender fruit filling. The sweet peaches are balanced by warm spices and a hint of citrus, making this dessert a quick and elegant summer treat that pairs perfectly with ice cream.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 6 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 standard pie crust (homemade or store-bought)
2 lbs fresh peaches (ripe but firm)
1/4 cup brown sugar
1/4 tsp ground cinnamon
2 tbsp apple juice
1 tsp vanilla extract
1 tbsp lemon juice
2 tbsp all-purpose flour (for thickening)
1 tbsp heavy cream (for brushing)
2 tbsp turbinado sugar (for topping)
Vanilla ice cream (for serving)
Instructions
Preheat oven to 375°F (190°C)
On a lightly floured work surface, roll out pie crust into a 12-inch circle
Chop peaches into 1/2-inch slices and place in a bowl
Mix brown sugar, cinnamon, apple juice, vanilla extract, and lemon juice in a small bowl
Arrange peach slices in overlapping layers on half of the dough, leaving a 3-inch border
Sprinkle flour evenly over the filling to thicken juices
Fold the other half of the dough over the peaches to create a crescent shape
Flute the edges with a fork or your fingers
Brush the crust with heavy cream and sprinkle turbinado sugar on top
Bake for 40-45 minutes until golden brown
Cool slightly before serving with vanilla ice cream
Notes
To make ahead, assemble crostata up to a day before baking; chill in the refrigerator until ready to bake.
For a halal version, ensure pie crust is made with non-animal shortening if necessary.
Use other stone fruits like nectarines or plums if peaches are out of season.
Adjust sugar quantity based on peach ripeness.
Can substitute other spices (like cardamom) if desired for a different flavor profile.
Best served warm and fresh, but leftovers can be refrigerated for up to 2 days.