This Peach Crostata is an extra easy peach tart that can be made as big or as little as you want!
Fresh peach slices are tossed in brown sugar, cinnamon, and rum, nestled into a free-form shaped pie crust, and baked into a rustic crostata. It’s a simple and delicious dessert!
If you asked me what my favorite fruit was this summer, my instant answer would be…peaches!
Is it just me or were they extraordinary this year?
Some of the other quintessential summer crops seemed to have trouble (I only bought corn once this year, because I could never seem to find any decent corn), but the amazing peaches more than made up for any other troubled crops. I couldn’t stop buying them and eating them in every way possible. With glee.
My favorite preparation of peaches is definitely this rustic peach tart. It’s one of the most beautiful ways to prepare peaches and still let them be the star of the dessert.
Oh, and did I mention it’s unbelievably easy to make?
How to Make a Peach Crostata:
First, cut your peaches up into slices. I usually cut each peach into quarters, then cut the quarters into quarters:
After you toss the peaches in a couple little flavor enhancers, like spiced rum, vanilla, cinnamon, etc, throw them into the middle of a rolled out pie crust:
Fold the edges up, brush the edges with heavy cream, and sprinkle with turbinado sugar.
Its crunchy, coarse texture gives the crust an extra special crunch.
Bake the peach tart in a 400 degree oven for 40 minutes, and it will come out looking like this:
No matter how gnarly it may look before it goes into the oven (which I showed you in the photos above), it always bakes up beautifully with a golden brown sparkling crust, and caramelized peaches set in their own juices.
I recommend serving this tart with a big scoop of vanilla ice cream.
More Fruit-based Desserts:
The recipe is below, plus a full video to completely guide you through the cooking process. Enjoy!
- 2 lbs fresh peaches
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 2 tbsp spiced rum
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp flour
- 1 standard pie crust
- 1 tbsp heavy cream
- 2 tbsp turbinado sugar
- Preheat the oven to 400 degrees F.
- Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach.
- Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
- Roll the pie crust out into a big circle, about 12 inches in diameter. Don’t worry if it’s not a perfect circle.
- Transfer the pie crust onto a rimmed baking sheet.
- Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
- Distribute the peaches as necessary to form into a relatively flat layer (it’s okay to have the peaches piled up on top of each other).
- Fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
- Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
- Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!
Post updated in August 2018. Originally published August 2013. This post contains an Amazon affiliate link.