Learn how to make a fresh peach crostata. Starring summer ripe peaches and an easy rustic homemade crust to create a delicious dessert.
I picked up a bushel of Chambersburg Peaches at a local fruit stand. Everyone swears by them around here and let me tell you they did not disappoint.
I believe they grow several different varieties but this one is a freestone (the pit comes away easily) one that was so pretty and perfectly ripe without being soft or too ripe.
So I decided to make a peach crostata aka peach galette to feature these lovely peaches.
What's the Difference Between a Crostata and a Galette?
Simply put one is Italian, crostata, and a galette is the French version. Both are a freeform rustic tart with a sweet or savory filling. You may recall in the past I've made a sweet cranberry pear galette, and savory mushroom galette. I could just as easily called them crostatas.
Making the Crostata Crust
Cut up the cold butter into small pieces (see above).
Pulse flour, salt, and sugar in a food processor to mix. Then add the butter. It will look like the picture above. Often described as looking like oatmeal.
Next you add enough ice water just until the mixture starts to form a ball.
Take out the dough and form a disc with your hands and then wrap it in plastic wrap. Then place it in the refrigerator for 1 hour.
While you are waiting you can slice up the peaches and add a little sugar and fresh lemon juice.
After the hour has passed pull out the dough and let it sit for a few minutes to warm up before rolling it out into a large circle about 14 inches in diameter.
Next, transfer the dough onto a parchment lined baking sheet. I did not do this and it was really hard to move the crostata to the baking sheet with the peaches on top.
Then take some peach slices and make a circle 2 inches from the edge.
Fill in with the rest of the sliced peaches.
Next, turn over the edges of the dough and cover the peaches. Then brush the top with cream or an egg wash.
Finally, sprinkle a little organic or sanding sugar on top of the cream.
Bake for 70 minutes or until the crust looks golden brown and the juices from the peaches are bubbling.
Transfer the parchment paper with the peach crostata onto a cooling wire rack to allow it to cool slightly.
The crust is nice and flaky and the peaches are sweet with just a little tanginess. It's great just as is, however, a little scoop of vanilla ice cream on the side wouldn't hurt either.
Peach Crostata Recipe
- food processor
- parchment paper or foil
- rolling pin
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup butter cold cut up into small cubes
- 1/4 cup ice water
- 3 large ripe peaches sliced
- 1 tablespoon sugar
- 1 teaspoon fresh lemon juice
- 2 tablespoons heavy cream
- 1 tablespoon organic sugar or sanding sugar
- Combine flour, salt, and sugar in a food processor and pulse a few times.
- Add the butter and pulse a few times until the flour mixture looks like oatmeal.
- Slowly add cold water and pulse until the dough just comes together.
- Remove the dough from the food processor and press it with your hands to make a disc.
- Wrap the disc of dough in plastic wrap and place in the refrigerator for 1 hour.
- Meanwhile, slice the peaches and place them in a large bowl with sugar and lemon juice.
- After an hour roll out the dough about 14 inches in diameter.
- Transfer the dough to a parchment lined baking sheet.
- Make a circle with the peaches about 2 inches from the edge of the dough.
- Fill in with the remaining peaches.
- Fold over the edges of the dough on top of the peaches.
- Brush the edges with cream, then sprinkle with organic or sanding sugar.
- Bake at 350 degrees for 70 minutes.
- Remove the crostata from the oven and place it on a cooling rack.
- Serve alone or with a scoop of vanilla ice cream.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.