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Home » Recipes » Desserts

Fresh Peach Crostata with Vanilla Custard

Aug 13, 2017 · Modified: May 5, 2024 by Svitlana · This post may contain affiliate links · 4 Comments

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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 Italian Crostata with Vanilla Custaard Recipe

Full Recipe

Fresh Peach Crostata with Vanilla Custaard

Fresh Peach Crostata with Vanilla Custard

5 from 1 vote
Think of soft, creamy vanilla custard topped with fresh peach wedges. And all this on a delicious Italian shortcrust. YuM!
Recipe authorAuthor: Svi
PREP TIME:30 minutes mins
COOK TIME:30 minutes mins
Resting Time:1 hour hr
TOTAL TIME:2 hours hrs
SERVINGS: 8
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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!
Fresh Peach Italian Crostata with Soft Vanilla Custard

As always, crostata tastes better the second day. The crust softens a little, all the tastes settle and it simply melts in your mouth.

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Comments

    5 from 1 vote

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  1. Sandy Barbieri says

    March 31, 2025 at 12:46 pm

    Peaches are not currently in season here, can i used can peaches instead and omit the jam part?

    Reply
    • Svitlana says

      April 01, 2025 at 1:56 pm

      Yes, Sandy, you can use canned peaches. Make sure to drain them well before assembling crostata.

      Reply
  2. Christie says

    July 26, 2024 at 12:18 am

    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.

    Reply
    • Svitlana says

      July 27, 2024 at 6:35 pm

      So sooo happy you're loving it Christie!!! Thank you for taking time to let me know <3

      Reply

Buongiorno e benvenuti! In my small Italian kitchen I use simple, mostly seasonal ingredients and turn them into mouth-watering meals. Join me as I share the magic of Italian home cooking and teach you how you can do it in your own kitchen.

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