email printFresh Peach Crostata

Fresh Peach Crostata

Fresh Peach Crostata

It dawned on me that I have not had 1 peach this “summer” (if you want to call the 2 weeks of sun we’ve had summer).  I came across some  beauteous little peaches at the grocery and decided to make a Peach Crostata (recipe courtesy of Food Network).  Usually I would opt for a peach cobbler but I was looking for a low maintenance dessert dish to end my busy weekend.  Well wouldn’t you know that I found some lovely Tahitian Vanilla Bean gelato (by Talenti)to go on top of my crostata while in the freezer section?!  Initially I thought to self “self, why don’t you just pick the low fat frozen yogurt to go on top”.  Naughty self talked me into the full fat lovely gelato.  While eating it on top of my peach crostata I realize that I really need more gelato in my life.  I think we all need more gelato in our lives.  Oh, and more peach crostatas too.  Our lives would be happier!;-)


  • Prepared pastry dough (uncooked), enough for a 9-inch pie pan
  • 4 large peaches, thinly sliced
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 whole egg, beaten
  • Ice cream, for serving (or delicious gelato:-))

Preheat oven to 375 degrees F.

Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.

In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.

Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.

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