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Fresh Peach Crostata with Vanilla Custard

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

Think of soft, creamy vanilla custard topped with fresh peach wedges. And all this on a delicious Italian crostata base. YuM!
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Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Servings: 8


For the crust:

For the filling:

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.
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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.

But hey, who can resist that long!?

I can’t 😛 Can you?

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