Peaches are in season – they fill tables at my local Farmer’s Market, and there are multiple kinds to select from in the grocery store. I love peaches, and am always looking for new ways to use them beyond peach pie, peach ice cream, or peaches AND ice cream. On a recent visit to my local grocery store they had a Peach Crostata for sale in the bakery — it was covered with almond slivers and cost about as much as a whole cake. I decided I could make this at home, enjoy it fresh out of the oven, and dispose of the almond topping.
A crostata is defined as a rustic free form version of a fruit tart. Some are made in pie pans, and others are made like I made mine — by folding the dough around the fruit to hold the filling in. The recipe takes about 2 hours or so to make, with two visits to the refrigerator before baking if you are making the dough from scratch. An alternative is buying pre-made pie crust — which won’t quite turn out exactly the same, but will save you over an hour in total prep and baking time.
As you bake it, be careful to not overcook — the crust has a layer of turbinado sugar that can burn, and you don’t want to let your peaches get too well baked — just lightly browned. Once you remove the finished peach crostata from the oven, let it cool for about 15 minutes. Sprinkle some powdered sugar across the top and on the crust to add a little additional sweetness to the slight tartness of the peaches. A great final touch would be a nice scoop of vanilla ice cream, or some fresh whipped cream on the side — or you can just dive into it as is! No matter how you eat it, I’m sure you’ll enjoy every bite!
If you liked these, you might also like our Chocolate Pear Galette