Savor fresh flavors with this easy peach crostata recipe. Perfect for dessert or a sweet treat, it’s a must-try for fruit lovers!
Ingredients
Scale
1 ½ cups of all-purpose flour
½ cup of unsalted butter, chilled and diced
¼ cup of granulated sugar
¼ teaspoon of salt
¼ cup of cold water
3–4 ripe peaches, peeled and sliced
1 tablespoon of brown sugar
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1 tablespoon of cornstarch
Powdered sugar for garnish
Fresh mint leaves for garnish
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Add the cold water, a tablespoon at a time, mixing until the dough just comes together. Don’t over-process it!
Wrap the dough in plastic wrap and place it in the fridge for at least 30 minutes.
In a large bowl, toss the sliced peaches with brown sugar, vanilla extract, cinnamon, and cornstarch. Let it sit while the dough chills.
Preheat your oven to 425°F (220°C).
On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter.
Transfer the rolled-out dough to a parchment-lined baking sheet. Spoon the peach filling into the center, leaving a 2-inch border around the edges.
Gently fold the edges of the dough over the filling, pleating as you go.
Bake for about 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Let the crostata cool for a few minutes before slicing. Sprinkle with powdered sugar and top with fresh mint if desired.
Notes
A rustic, free-form tart that captures the essence of summer with ripe peaches and a flaky crust.
