Best 5 Easy Peach Crostata Recipes

Indulge in the delightful flavors of summer with our tantalizing Peach Crostata recipe! This rustic Italian tart features a flaky crust, juicy peach filling, and a sprinkle of cinnamon sugar. Whether you're a seasoned baker or just starting, our easy-to-follow instructions will guide you through the process.

Each recipe comes with a detailed ingredient list, step-by-step instructions, and helpful tips to ensure your crostata turns out perfectly. From preparing the dough to assembling and baking the tart, we've got you covered.

In addition to the classic Peach Crostata, we'll also tempt you with variations like the Blueberry Crostata, bursting with sweet and juicy blueberries. For a touch of elegance, try the Raspberry Crostata, featuring a vibrant raspberry filling. And for those who love a unique twist, the Strawberry-Rhubarb Crostata combines the tangy sweetness of strawberries with the tartness of rhubarb.

Whether you're looking for a delightful dessert to share with family and friends or a special treat for yourself, our Peach Crostata and its variations are sure to satisfy your cravings. Let's get baking!

Let's cook with our recipes!

PEACH CROSTATA

Peach Crostata image

Fresh peach slices are tossed in delicious flavors like brown sugar, cinnamon, and rum, then placed into a simple tart dough, and baked into a rustic Peach Crostata. It's a simple and delicious dessert!

Provided by Joanne Ozug

Categories Dessert

Time 55m

Number Of Ingredients 11

Ingredients

1 standard pie crust
2 lbs fresh peaches
1/4 cup brown sugar
1/4 tsp ground cinnamon
2 tbsp spiced rum
1 tsp vanilla extract
1 tbsp lemon juice
2 tbsp flour
1 tbsp heavy cream
2 tbsp turbinado sugar
vanilla ice cream (for serving (highly recommended))

Steps:

Preheat the oven to 400 degrees F.
Roll the pie crust out into a big circle, about 12 inches in diameter. Don't worry if it's not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
Distribute the peaches as necessary to form into a relatively flat layer (it's okay to have the peaches piled up on top of each other).
Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!

Nutrition Facts : Calories 203 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 89 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

FRESH PEACH CROSTATA

Fresh Peach Crostata image

No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.

Provided by Kim Barnouin

Categories HarperCollins HarperCollins Summer Dessert Peach Tart Vegan

Yield Makes 1 (9-inch) crostata

Number Of Ingredients 8

Ingredients

3 medium (or 2 large) ripe peaches
3 tablespoons plus 5 tablespoons sugar
1/4 cup all-purpose flour, plus more for dusting
3 tablespoons Earth Balance, at room temperature
1/4 teaspoon nutmeg
1 teaspoon almond extract
1/2 recipe Flaky Pastry Dough
2 tablespoons sliced almonds (optional)

Steps:

Preheat the oven to 325°F. Bring a small pot of water to a boil over high heat. Using a small, sharp knife, cut a small "x" into the skin at the bottom of each peach. Place the peaches in boiling water for 20 seconds. Pour into a colander and rinse under cool running water. Starting at the "x," peel the skin from the peaches and discard. Slice the peaches and place in a small bowl, sprinkling with the 3 tablespoons sugar and set aside.
In a medium bowl, combine the remaining 5 tablespoons sugar with the flour, Earth Balance, nutmeg, and almond extract. Using your fingers, rub the mixture together until incorporated and set aside.
Dust a clean work surface with flour. Roll the pastry dough out into a circle about 13 inches across, trimming the edges so they are even. Transfer the dough to a sheet of parchment paper. Spread two-thirds of the sugar-flour mixture on the bottom of the crust, leaving a 2-inch border around the edge. Place two-thirds of the peaches over the flour mixture. Sprinkle the remaining flour mixture over the peaches. Add the remaining peaches on top. Fold the outer edge of the pastry dough in over the crostata to create a crust, pinching excess dough to secure.
Leaving the crostata on the parchment paper, transfer to a baking sheet. Sprinkle the sliced almonds on top and bake until the crust is golden brown and the filling is bubbly, about 50 minutes. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Serve hot, warm, or at room temperature.

EASY PEACH CROSTATA

Easy Peach Crostata image

Make and share this Easy Peach Crostata recipe from Food.com.

Provided by bsmith1

Categories Dessert

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb peach, peeled and thinly sliced
3 tablespoons brown sugar
1 tablespoon cornstarch
1/8 teaspoon ground ginger
1 pinch salt
1 refrigerated pie crust

Steps:

Preheat oven to 425.
Unroll piecrust on cookie sheet.
In large bowl, toss peaches, brown sugar, cornstarch, ground ginger, and a pinch of salt. Arrange this mixture on crust, leaving a 2 inch border. Fold border over filling.
Bake 25-30 minutes or until crust is golden.

Nutrition Facts : Calories 286.9, Fat 11.3, SaturatedFat 3.6, Sodium 221.7, Carbohydrate 44.5, Fiber 3, Sugar 21.2, Protein 3.6

PEACH CROSTATA RECIPE

Peach Crostata Recipe image

This Peach Crostata recipe is such an easy Italian dessert to make. Serve this baked fruit tart as is or top it with sweet ricotta for a light summer dessert!

Provided by Maria Vannelli RD

Categories Dessert

Time 1h15m

Number Of Ingredients 19

Ingredients

2 tablespoons granulated sugar
2 teaspoons flour (all-purpose)
⅛ teaspoon cinnamon (or to taste)
pinch nutmeg
pinch salt
3 peaches (medium, sliced thinly, with or without skin)
1½ cups all-purpose flour (215 grams)
2 tablespoons granulated sugar
½ teaspoon lemon zest
½ teaspoon salt
⅓ cup butter (frozen)
⅓ cup ice cold water
1 egg yolk
1 egg
1 tablespoon water
1 tablespoon Turbinado or coarse sugar for sprinkling on egg wash (for sprinkling on egg wash)
blueberries (fresh, a handful)
½ teaspoon almond flour
Basil or mint leaves ( for garnish)

Steps:

Preheat the oven to 375℉ (190°C). Position rack to bottom third.

Nutrition Facts : ServingSize 1 serving, Calories 217 kcal, Carbohydrate 30 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 222 mg, Fiber 2 g, Sugar 11 g

PEACH CROSTATA

Peach Crostata image

This is easy to make (no-roll crust) and really lets the fresh peach flavor shine through. From Arthur Schwartz's "Soup Suppers".

Provided by Elisabetta47

Categories Tarts

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
8 tablespoons butter (1 stick)
6 medium peaches, peeled and halved
cinnamon (optional)
1 cup sour cream or 1 cup yogurt
2 eggs

Steps:

Preheat oven to 400°.
In a mixing bowl, stir together flour, 1/4 C of the sugar, and salt.
Cut in butter, using the tips of your fingers, to a coarse meal texture.
Press mixture evenly into bottom and up sides of deep 9-10-inch pie plate.
Make top neat.
Arrange peaches over the crust and sprinkle with remaining 3/4 C of sugar.
Dust with cinnamon if desired.
Bake for 15 minutes.
Meanwhile, in a small bowl, whisk together cream (or other) and eggs until well blended.
After 15 minutes, remove crostata and pour egg and cream mixture over it.
Return to oven for another 30 minutes until well set.
Serve warm (not hot) or at room temperature.
Crostata is best if never refrigerated.
Make be baked several hours ahead.
Can be kept at room temperature for up to 24 hours.
Nectarines may be substituted for the peaches.

Nutrition Facts : Calories 616, Fat 32.3, SaturatedFat 19.5, Cholesterol 165.6, Sodium 342.1, Carbohydrate 75.7, Fiber 2.6, Sugar 41.8, Protein 8.3

Tips:

For the best flavor, use ripe, juicy peaches.
If you don't have a rolling pin, you can use a wine bottle or even a sturdy glass to roll out the dough.
To prevent the dough from sticking to the rolling pin, lightly flour your work surface and the rolling pin.
If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is smooth and elastic.
If the dough is too dry, add a little water, one tablespoon at a time, until it is smooth and elastic.
When transferring the dough to the baking sheet, use a large spatula or a piece of parchment paper to help you.
To prevent the crust from getting too brown, cover it with a piece of aluminum foil after 15 minutes of baking.
Let the crostata cool for at least 15 minutes before slicing and serving.

Conclusion:

This easy peach crostata recipe is a delicious and rustic dessert that is perfect for summer. The combination of sweet peaches, flaky crust, and creamy filling is sure to please everyone. With a few simple tips, you can make this crostata at home and enjoy it with your family and friends.