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.
Fresh Peach Crostata with Vanilla Custard
For the crust:
- 1 ½ cup flour
- ⅓ cup sugar
- 1 stick butter/ 4 oz
- 1 tbsp baking powder
- 1 egg
- 1 tbsp vanilla extract
For the filling:
- 3 cups pastry cream
- 4 fresh peaches
For the glaze:
- 2 tbsp jam peach, apricot or apple
- 2 tbsp water
- 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 30 minutes for the butter to set. Past 30 minutes roll the dough on a lightly floured surface into a disk shape, slightly large than your tart pan.
- 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.
As always, crostata tastes better the second day. The crust softens a little, all the tastes settle and it simply melts in your mouth.
But hey, who can resist that long!?
I can’t 😛 Can you?