Peach Crostata is a delicious summer dessert made with buttery dough, filled with peach jam and topped with juicy peach slices.
Crostata is a classic Italian pie that can be served as a dessert, as a sweet treat at coffee time, or even as a merenda, a small snack usually eaten mid-afternoon (between 3 and 6 pm).
Crostata can be made with many different fillings. Some people use custard cream instead of fruit jam.
And if you want to change it up, you can also use different fruits, such as apricots, strawberries, figs, oranges, cherries, raspberries…you name it (as long as the water content isn’t too high – so no watermelon please)!
Some variations have a lace pattern on top (similar to Linzer Torte), while others don’t. I like to create a pattern with fresh peach slices on top, but feel free to add the lace top if you prefer it. I’ve tried both versions in Italy, so feel free to experiment and see which one you prefer.
Ingredients
Here are the peachy crostata ingredients you’ll need to make this recipe:
- Unsalted butter – The dough is traditionally made with butter, so I don’t recommend substituting it with anything else.
- All-purpose flour – Regular white all-purpose flour works well for this recipe.
- Powdered sugar – Also known as icing sugar; some for the dough and some for garnish. Powdered sugar makes the dough smoother, so I don’t recommend substituting it with granulated sugar.
- Egg yolks – You’ll only need egg yolks for this recipe, but you can save the egg whites and use them for another recipe, such as Spanish Meringue Milk.
- Pinch of salt – Enhances the flavor of the dough.
- Peach jam – The filling can also be made with custard cream, but I prefer adding (peach) jam.
- Peaches – Use fresh, plump, and ripe peaches for the best taste. I like to use two different kinds of peaches (e.g. yellow peaches and nectarines) for a contrast in color, but feel free to use only one.
Recipe Tips
- For a different taste, you can swap the peaches for apricots, plums, figs, strawberries etc. – just be sure to change the jam as well.
- Do not skip refrigerating the dough. Since it has a high butter content, it needs to be chilled to be manageable. Otherwise, it can break quite easily when placed in the pie pan.
- I like to add the peach slices just as they are so that their juices become part of the filling. If your peaches are very ripe and juicy, I recommend sprinkling a couple of tablespoons of sugar on top and letting them sit to help release some of the excess juices. Otherwise, the crust can end up too soggy.
- You’ll likely notice that the filling doesn’t come up to the top of the pie pan – this is necessary because the filling expands a bit as it cooks, so it needs room.
- When you remove the crostata from the oven, don’t worry if it looks a little liquidy. It will firm up as it cools and rests in the fridge.
How to Make Peach Crostata – Step by Step Instructions
First, add the butter to a large bowl and cut it into smaller pieces using a pastry cutter or potato masher.
Once the butter is broken into smaller chunks, add the powdered sugar and mix.
Next, add the egg yolks and mix until well combined. You can use a spoon for this.
Now sift the flour into the bowl to prevent lumps, then add the salt and mix well. At some point, the mixture will become quite crumbly, which is normal and to be expected.
Once all the flour has been incorporated, form the dough into a ball and cover it with plastic wrap. Set it aside in the fridge for 30 minutes.
Meanwhile, wash the peaches and cut them into slices. If the peaches are too juicy, sprinkle them with a couple of tablespoons of sugar to help them release the excess juices.
At this time also preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
After 30 minutes, remove the chilled dough from the fridge and sprinkle a flat surface with a bit of flour.
Then gently roll out the dough to a thickness of approximately 1/3 inch (or 1 cm) using a rolling pin.
Next, transfer the dough to an 11-inch (28 cm) pie pan. If it breaks, don’t worry, just add small chunks of the remaining dough and press them together with your fingers.
Trim any excess dough from the edges of the pie pan. Unlike with a galette, we’re not folding the excess dough over the filling.
Then spread the peach jam evenly over the dough with a spoon.
Now arrange the peach slices in a ring on the outer edge of the pie pan, then create a second ring closer to the center, overlapping the first ring.
Repeat until you reach the center and the entire surface is covered.
Bake the peach crostata at 355 degrees Fahrenheit (top and bottom heat) for about 40 minutes. The exact baking time can vary depending on your oven.
Once the crostata is golden and the peach slices are slightly browned and soft, remove it from the oven and allow it to cool until it reaches room temperature. Then refrigerate for at least 2 hours.
Before serving, sprinkle powdered sugar on top for garnish.
Enjoy the peach crostata as a dessert or a sweet afternoon treat!
Storage Tips
The peach crostata can be stored in the fridge for up to 3 to 4 days.
Related Recipes
Here are some more sweet Italian recipes that might interest you:
Peach Crostata (Italian Peach Pie)
Ingredients
For The Dough
- 2/3 cup unsalted butter
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 3 egg yolks
- a pinch of salt
For The Filling
- 1 cup peach jam, approximately
- 2 pounds peaches, I used yellow peaches and nectarines
- 2 tablespoons powdered sugar, for garnish
Instructions
- In a bowl, add the butter and cut it into smaller pieces using a pastry cutter or potato masher.2/3 cup unsalted butter
- Once the butter is broken into smaller chunks, add the powdered sugar and mix.1 cup powdered sugar
- Add the egg yolks and mix until well combined.3 egg yolks
- Sift the flour into the bowl to prevent lumps, then add the salt and mix well. At some point, the mixture will become quite crumbly, which is normal and to be expected.2 cups all-purpose flour, a pinch of salt
- Once all the flour has been incorporated, form the dough into a ball and cover it with plastic wrap. Set it aside in the fridge for 30 minutes.
- Meanwhile, wash the peaches and cut them into slices. If the peaches are too juicy, sprinkle them with a couple of tablespoons of sugar to help them release the excess juices.2 pounds peaches
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Remove the chilled dough from the fridge and sprinkle a flat surface with a bit of flour. Then gently roll out the dough to a thickness of approximately 1/3 inch (or 1 cm) using a rolling pin.
- Transfer the dough to an 11-inch (28 cm) pie pan. If it breaks, don’t worry, just add small chunks of the remaining dough and press them together with your fingers. Trim any excess dough.
- Spread the peach jam evenly over the dough with a spoon.1 cup peach jam
- Arrange the peach slices in a ring on the outer edge of the pie pan, then create a second ring closer to the center, overlapping the first ring. Repeat until you reach the center and the entire surface is covered.
- Bake the peach crostata at 355 degrees Fahrenheit (top and bottom heat) for about 40 minutes. The exact baking time can vary depending on your oven.
- Once the crostata is golden and the peach slices are slightly browned and soft, remove it from the oven and allow it to cool until it reaches room temperature. Then refrigerate for at least 2 hours.
- Before serving, sprinkle powdered sugar on top for garnish.2 tablespoons powdered sugar
Notes
- For a different taste, you can swap the peaches for apricots, plums, figs, or strawberries (be sure to change the jam as well).
- Don’t skip refrigerating the dough. Since it has a high butter content, it needs to be chilled to be manageable.
- If your peaches are very ripe and juicy, I recommend sprinkling a couple of tablespoons of sugar on top and letting them sit to help release some of the excess juices. Otherwise, the crust can end up too soggy.
- When you remove the crostata from the oven, don’t worry if it looks a little liquidy. It will firm up as it cools and rests in the fridge.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
