Picture-perfect, mouth watering peach crostata doesn’t need a lot of convincing.
Just think of soft, creamy vanilla custard topped with fresh peach wedges.
And all this on a delicious Italian crostata base.
Both pastry cream and shortcrust dough can be prepared in advance.
So it’ll only take a few minutes to assemble this colorful tart.
Peach Crostata is PERFECT for morning coffees or afternoon tea-time.
Full Recipe
Fresh Peach Crostata with Vanilla Custard
Think of soft, creamy vanilla custard topped with fresh peach wedges. And all this on a delicious Italian shortcrust. YuM!
SERVINGS: 8
Ingredients
For the crust:
- 1 ½ cup flour
- ⅓ cup sugar
- 1 stick butter , 4 oz
- 1 tablespoon baking powder
- 1 egg
- 1 tablespoon vanilla extract
For the filling:
- 3 cups pastry cream
- 4 fresh peaches
For the glaze:
- 2 tablespoon jam peach, apricot or apple
- 2 tablespoon water
Instructions
- In a large bowl mix all dry ingredients for the dough. Add cold butter cut in small cubes. Using a wooden spatula break butter cubes into small pieces. You can do all this using a food processor. Simply add all ingredients in the bowl and pulse a couple of times until you have a nice crumbly dough.
- Add an egg and vanilla extract. Finish kneading the dough with your hands until it comes together.
- TIP: If the dough seems too dry and hard to work with add a tablespoon of water.
- Cover the dough with a plastic wrap and leave it in the fridge for 1 hour or better yet overnight. Once the dough is rested roll it on a lightly floured surface into a disk shape, slightly larger than your tart pan.NOTE: if you've let the dough rest in the fridge for than 1 hour, leave it at room temperature for 10-15 minutes before rolling.
- Roll the disk onto the rolling pin and transfer to a pan. Cut off the excess dough.
- Stick it with a fork a couple of times.
- Place a piece of parchment paper on top(!) and cover with any kind of dry beans.
- We are doing this to prevent the dough from fluffing unevenly.
- NOTE: Once you used the beans they can’t be used for cooking. BUT. They can definitely be re-used times and times for making crostata again.
- Bake at 350F for 20-25 minutes. Let cool completely.
- In the meantime prepare peaches and the final glaze.
- Run a sharp knife around the peaches and pull apart to remove the pit.
- Cut each half into less than ⅛ inch slices.
- For the glaze mix apricot, peach or apple jam (or any other kind of light color jam) with a litlle bit of water.
- Generously cover crostata base with vanilla pasty cream and layer peach wedges in a circle starting from outwards.
- Brush the top with your jam glaze to prevent peaches from loosing the color.
Nutrition
Calories: 406kcalCarbohydrates: 56gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 105mgSodium: 359mgPotassium: 353mgFiber: 2gSugar: 22gVitamin A: 820IUVitamin C: 4mgCalcium: 249mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!
As always, crostata tastes better the second day. The crust softens a little, all the tastes settle and it simply melts in your mouth.
Sandy Barbieri says
Peaches are not currently in season here, can i used can peaches instead and omit the jam part?
Svitlana says
Yes, Sandy, you can use canned peaches. Make sure to drain them well before assembling crostata.
Christie says
This recipe is easy to make and comes out as beautiful as the picture shows.
I've made it three times now, and each has been exceptional. Thanks for a tasty treat that makes a nice presentation.
Svitlana says
So sooo happy you're loving it Christie!!! Thank you for taking time to let me know <3