Summer Peach Crostata Recipe

I love this peach crostata recipe because it perfectly captures the essence of summer with its juicy peaches wrapped in a flaky, buttery crust that reminds me of childhood afternoons spent picking fresh fruit. The blend of vanilla and cinnamon with a hint of lemon makes every bite a delightful explosion of flavors that feels just like a warm hug on a cozy day.

My favorite dessert that captures the flavors of summer is Peach Crostata, and I love making it. For the crust, I use 1 1/4 cups of all-purpose flour and 1/2 cup of unsalted butter, which is just about perfect for this crostata-form dessert.

The filling, which is mostly peach, is lightly sweetened with 1/4 cup of sugar and some cinnamon, allowing the peach’s flavor to really pop.

Ingredients

All-Purpose Flour: Supplies what is needed to give shape and form with its wet gluten; the main ingredient.

Butter, unsalted: Essential fat; adds richness and flakiness to pastry.

Peaches: Present sweetness and vitamins in their natural state; are fresh and juicy.

Sugar, in its granulated form, sweetens and balances tartness; aids caramelization.

Cornstarch: Thickens peach filling; produces smooth texture.

Lemon Juice: Enhances flavor; provides a zesty brilliance.

Cinnamon, ground: A warm spice that is a superb complement to peaches.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 3-4 tablespoons ice water
• 3-4 medium ripe peaches, sliced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar, for sprinkling

Instructions

1. In a medium bowl, combine the all-purpose flour, salt, and 1/2 teaspoon of granulated sugar. Whisk together well.

2. Add 1/2 cup chilled unsalted butter, cut into pieces, to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

3. Slowly incorporate 3-4 tablespoons of ice water, one tablespoon at a time, and continue mixing until the dough holds together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for no less than 1 hour.

4. Your oven should be at 400°F (200°C) when you start. Chill your dough before rolling it out on a surface lightly dusted with flour. You want to make a 12-inch circle. Move the rolled dough to a parchment-lined baking sheet, and you’re ready for the next step.

5. In a massive bowl, lightly but thoroughly combine the sliced peaches with 1/4 cup regular sugar, cornstarch, a hit of vanilla, a sprinkle of cinnamon, and some lemon juice until uniformly mixed.

6. In the middle of the dough, place the peach mixture, leaving a 2-inch border around the edges. Place the pieces of unsalted butter (1 tablespoon) on top of the peaches.

7. Enclose the filling by folding the edges of the dough over the peaches, pleating as you go. Leave the center open.

8. Coarse sugar gives added texture and sweetness to the finished almond crescent; however, it is also a mess that can be avoided if you use a different method for finishing the cookies. When I first made these cookies, I set them on a cooling rack over a cookie sheet. Then, I poured the coarse sugar over them, letting it fall onto the cookies instead of onto me.

9. In the preheated oven, bake the crostata for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

10. Let the crostata cool on a wire rack for a short time before serving it. You can serve it warm or at room temperature. Enjoy!

Equipment Needed

1. Medium bowl
2. Whisk
3. Pastry cutter or your fingers
4. Plastic wrap
5. Rolling pin
6. Baking sheet
7. Parchment paper
8. Large bowl
9. Measuring cups and spoons
10. Knife
11. Cutting board
12. Oven
13. Cooking rack

FAQ

• Can I use frozen peaches instead of fresh ones?Certainly, frozen peaches can be used. Just make sure they are thawed and well-drained before you use them in the recipe; otherwise, you’ll end up with too much moisture in the crostata.
• How do I prevent the crust from becoming soggy?Thoroughly dry the peach slices and mix them well with cornstarch, which helps absorb some of their juices during baking.
• Is there an alternative to using egg wash?If you prefer not to use an egg wash, milk or cream can be brushed onto the pastry for a golden finish.
• Can I make this crostata dough ahead of time?Certainly, the dough can be made in advance and kept in the refrigerator for as long as 2 days or in the freezer for up to 2 months. Just remember to thaw it properly before rolling it out.
• What can I substitute for cornstarch?An equal amount of arrowroot or tapioca flour can be used as a substitute for cornstarch.

Substitutions and Variations

Substitute whole wheat flour for all-purpose flour for a nuttier flavor.
Swap coconut sugar for the granulated stuff for a note of sweetness as pretty caramel.
Substitute salted butter for unsalted. You just won’t add the extra salt the recipe calls for.
Replace cornstarch with arrowroot powder to have a gluten-free option.
Substitute lime juice for lemon juice to yield a varied citrus flavor.

Pro Tips

1. Cold Ingredients Ensure that your butter is thoroughly chilled and your water is ice-cold when incorporating them into the dough. This helps create a flaky pastry by preventing the butter from melting before baking.

2. Resting the Dough After mixing the dough, don’t skip the rest period in the refrigerator. Letting it chill for at least an hour relaxes the gluten, making it easier to roll out and reducing shrinkage during baking.

3. Juicy Filling Tip If your peaches are exceptionally juicy, consider adding an extra teaspoon of cornstarch to prevent the filling from becoming too runny. This helps maintain a firm structure inside the pastry.

4. Egg Wash for Shine Use the beaten egg wash generously on the folded edges of the dough to encourage a golden and shiny crust. This also helps the coarse sugar adhere better.

5. Bake on a Lower Rack Baking the crostata on a lower oven rack can help ensure the bottom crust crisps up nicely, preventing a soggy bottom from the juicy peach filling.