Peach crostata is a perfect dessert if you love fresh fruit and easy recipes! It has delicious flavor which is not too sweet but is bursting with delicious caramelized peachy goodness, perfect for the holidays or for summertime.
Unlike a pie this rustic peach tart, which is also called peach galette, is very forgiving, so it is a great dessert for new bakers. It is supposed to be freeform so you don’t have to worry about rolling out the dough into a perfect circle.
And there are many different ways that you can serve it. Add whipped cream on top, ice cream, or just eat it plain! The possibilities are endless when it comes to serving this tasty treat.
Why You Will Love this Peach Crostata
- Peaches are the quintessential summer fruit and taste amazing.
- The peach crostata is gorgeous since it is open faced and really shows off the fruit filling.
- There are no complicated topping designs or special pans needs. You get all taste of flakey pastry with caramelized fruit without the effort of making a pie.
Peaches – Fresh juicy peaches are ideal for this dessert.
Sugar – White granulated sugar adds a hint of sweetness to the fruit.
Cinnamon – Cinnamon is not just for apples, this warm spice enhances flavor of the fruit.
Flour – The flour coats the peach slices and helps thicken the filling so the peach juice doesn’t make the crust soggy.
Pie crust – I include a recipe for a crust made with applesauce and butter which tastes amazing with this dessert. But you can also choose to use a premade refrigerator pie dough if you are looking for a shortcut.
How to Make Peach Crostata
1. Make the Dough (optional)
If you prefer you can use a premade pie dough like Pillsbury. But I like this crust for a galette, because it includes apple sauce which makes it go beautifully with a sweet dessert.
Put the flour, sugar and salt in a food processor and pulse it to mix. Add the butter to the food processor and pulse it again until the mixture forms into coarse crumbs with a sand like texture.
Then add the milk and applesauce and blend until the dough comes together in clumps.
Take the clumps out and mush them together into a flat disc. Don’t knead the dough, just form it into a disc, then cover it with a clean dish towel and set it aside.
2. Make the Peach Filling
Cut the peaches in half and remove the pit. Then slice them into 1/4 inch strips and put them in a large bowl.
Tip: Make the slices as consistent as possible for even baking.
You can also peel the peaches, but it isn’t necessary. The peels have a lot of fiber and add some pretty color to the dessert. Plus the whole point of making a crostata is the low effort and peeling takes time and effort!
In a small bowl combine the sugar, flour and cinnamon and mix. Then add the flour mixture to the slices and toss them so they are coated with flour.
3. Make the Crostata
Roll the dough out on parchment paper or a silicone baking mat. Then you can easily transfer it to a baking sheet when you are done.
Put the dough on your floured surface and use a rolling pin to flatten it into an oval or circular shape about 1/8 of an inch thick. The dough doesn’t have to be a perfect circle, crostatas are supposed to be rustic and a free form shape is fine.
Take the bowl of peach slices and arrange them on the dough, laying the peaches in circles and keeping them at least 1 – 1 1/2 inches away from the border of dough. You can also just dump all the peaches in a random pattern if you are in a hurry! 🙂
Peaches come in a variety of sizes and depending on how thin you slice them you can have extra slices. You can double up the layers or pile them up in the center.
Fold the edges of the dough up and over the fruit to hold the filling inside. If there is any remaining sugar mixture in the bottom of the bowl pour it over the peach slices before baking.
4. Bake the Tart
Preheat the oven to 375 degrees F. Then use the parchment paper or baking mat to move the crostata to a baking sheet.
If you like you can brush a little bit of milk on the folded over edges of the dough and sprinkle them with coarse sugar. This makes the final dish sparkle and look extra pretty and glittery!
Bake the crostata in the oven for 40-45 minutes until the peach filling is bubbly and juicy and the crust is golden brown. Check it around 30 minutes and make sure it is not browning too much. If it is cover it loosely with foil.
How to Serve
Like most crostatas this will taste best when it is warm from the oven! Let it cool on a wire rack for 15-20 minutes and then serve.
My kids love it topped with a scoop of vanilla ice cream, of course! Whipped cream is also great
How to Store
The dessert will keep for a couple days at room temperature. Just cover it loosely with plastic wrap and eat it within 2 days.
- Add extra spices to flavor the peach filling such as nutmeg or ginger.
- Use other stone fruit like nectarines or plums. Or combine fruits for a medley of flavors.
- Plant based milks and butter work fine in this recipe if you want to make it vegan friendly.
Yes, if it is not peach season frozen peaches should still taste excellent, although the filling might be a bit more juicy. For best results I’d thaw them partially in a colander before tossing them with the flour.
You can peel them if you like, but it is extra effort that is not necessary. It will taste great even with the peel.
A galette is a freeform tart that is made with a single crust wrapped around a fruit filling. A pie is made in a pie pan and has more structure. A galette or crostata is one of the easiest fruit based desserts you can make!
- 1 Cup all-purpose flour
- ¼ Cup applesauce
- 1 1/2 Teaspoons milk
- ½ cup unsalted butter
- ½ teaspoon salt
- 1 Tablespoons granulated sugar
- ½ cup granulated sugar
- 3 Tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 4 Medium sized fresh peaches
- 2 Tablespoon milk or egg wash
- 2 Tablespoons sparking or coarse sugar
Note: You can substitute a premade refrigerated pie dough or a family favorite dough recipe.
- Use a food processor to mix the flour, sugar, and salt, and pulse until combined.
- Add the butter and pulse until the mixture resembles a coarse sand like texture.
- Add the milk and applesauce and blend until the dough clumps together or balls up.
- Using your hands remove the clumps from the food processor and form a dough ball without over kneading. Put the dough on a lightly floured cutting board, flatten the ball slightly, cover with a clean dish cloth and set it aside.
Making the Galette
- Slice peaches in half and remove the pit. Then cut them into slices about 1/4 of an inch thick. Add the slices to a large bowl. It is not necessary to peel the fruit, although you can if you prefer.
- In a separate bowl add the sugar, flour, and cinnamon and mix thoroughly. Add the mixture to the sliced peaches and stir, being careful not to bruise them.
- Preheat the oven to 375 degrees F.
- Roll out the dough on parchment paper or a silicone baking mat. This will make it easier to transfer the crostata to the oven.
- Lay on a lightly floured surface. Using a rolling pin flatten the dough into an oval or circular shape about 1/8 inches thick. Don't stress about making a perfect oval or circle, it is supposed to be freeform.
- Arrange in a circular pattern on the dough starting at least 1-1.5 inch border. You can double up or overlay the peaches as you will have extra slices. You can also just dump all the fruit instead of nicely arranging them.
- Fold up the edges of the dough over the fruit to hold in the peaches and peach juice, crimping them together as needed. Pour any remaining sugar mix from the sliced peach bowl over the top of the fruit before baking.
- If desired use a pastry brush to brush milk or an egg wahs over the folded edges of the tart. Sprinkle the edges with coarse sugar. This will give the dessert a sparkly finish.
- Place in the oven and bake in the preheated oven at 375 degrees F for 40-45 minutes. Check it at around 30 minutes and make sure the outer edges are not getting too brown. If is cover the tart with foil.
- It is done when the filling is bubbly and the crust is golden brown.
- Remove from oven and let cool on a baking rack until ready to serve.
Plant based milk or butter can be substituted with no changes to the recipe.
Make the peach slices as consistent as possible for even baking.
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Amount Per Serving: Calories: 345Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 180mgCarbohydrates: 49gFiber: 2gSugar: 29gProtein: 4g
Nutrition facts are estimates.