Peach Crostada
Ingredients
- 1 store‐bought pie crust, let sit at room temp for 10-15 minutes
- 3 cups sliced peaches, fresh or frozen
- 1/3 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/16 teaspoon kosher salt
- 1 tablespoon heavy cream, for brushing the crust
- 1 tablespoon turbinado sugar, for sprinkling on top
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll out the store‐bought pie crust on a parchment-lined baking sheet.
- In a mixing bowl, gently toss the sliced peaches with brown sugar, cinnamon, vanilla extract, almond extract, and salt. Let it sit for 10–15 minutes to release some juices.
- Strain off any excess liquid before placing the peaches on the crust—this prevents sogginess, especially if using frozen or very ripe peaches.
- Arrange the peach mixture in an even layer in the center of the crust, leaving about a 2-inch border all around.
- Fold the edges of the crust over the peaches, pleating as needed so that the center remains open.
- Brush the crust with heavy cream and sprinkle with turbinado sugar.
- Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
- Remove from the oven and allow to cool for about 15-20 minutes. Dust lightly with powdered sugar before serving, if desired.
Notes
Expert Tips
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- Thaw and drain frozen peaches well to prevent sogginess. Pat dry with a paper towel.
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- If using frozen fruit, consider adding an extra tablespoon of sugar to balance the flavor.
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- Let the crust soften for 10–15 minutes before using—this prevents cracking when folding.
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- Brush with heavy cream or egg wash—either works! Just don’t skip the turbinado sugar on top.
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- Serve with vanilla gelato for the perfect finish.
Storage and Freezing
Leftovers keep well in an airtight container in the refrigerator for 2–3 days. To reheat, place in a low oven until warmed through. You can also freeze the baked crostata once it’s completely cooled—wrap tightly in foil and store for up to one month. To serve fresh for guests, you can assemble the tart ahead of time and refrigerate it, unbaked, for up to 4 hours before baking. Tried this recipe?Let us know how it was!