This Peach Crostata is an incredibly easy dessert that can be made as big or as little as you want! Fresh peach slices are tossed in brown sugar, cinnamon, and spiced rum, nestled into a free-form shaped pie crust, and baked into a rustic crostata. This is the easiest peach tart you’ll ever make!
When peaches are fresh, cheap, and abundant in the summertime, I can never get enough of them. I’ll chop them up and throw them into Mango Salsa, Kale Salad, I grill them and serve with a Bourbon Brown Butter Sauce, and I’ll make Sparkling Peach Iced Tea. There are so many great things to do with them.
But a classic Peach Crostata is arguably the best way to enjoy fresh summer peaches, especially a la mode with a scoop of vanilla bean ice cream on top!
Tips for Best Results
Use *just* ripe peaches that are still firm – You want to use ripe peaches that are as sweet as possible, but try to catch them when they’re still firm. If you start with mushy peaches, they will really break down during baking. But if you use firm peaches, they’ll still be al dente after baking, and have great texture.
Keep the pie crust cold – What I like to do is roll out the pie crust on my baking tray, then pop it into the freezer while I slice the peaches. Then as you fill the crust, it should warm just enough to crimp the edges, but not so much that the butter starts to melt.
Add turbinado sugar to the crust for extra crunch – It is optional, but I like to add a sprinkle of sugar to the pie crust just before baking. This makes a big difference in flavor, especially since nothing here is overly sweet. It also adds crunch and caramelization.
Don’t skip the aromatics – We’ll toss the peach slices in aromatics like vanilla, fresh lemon juice, cinnamon, and a little bit of spiced rum to add amazing flavor and aroma. Because the peaches are so simple, I find this essential.
What Kind of Peaches To Use
Both yellow or white peaches work here, it really just depends on your preference. The flavor of each variety is quite different. I tend to like the flavor of white peaches more, but yellow is more classic
Feel free to use nectarines here as well.
How to Make It:
First, cut your peaches up into slices. I usually cut each peach into quarters, then cut the quarters into quarters:
Toss the peaches in brown sugar, spiced rum, vanilla, cinnamon, lemon juice, and flour, then pile them into the middle of a rolled out pie crust:
Pie Crust Tips
This is a great opportunity to use up pie crust scraps, since you can get away with the rustic application. That’s what I’ve done here, to show you how it can look a little gnarly during the process shots, but still bakes up beautifully.
Also feel free to use store-bought puff pastry, if you prefer. But I think a butter pie crust is better, and I have a great tutorial for making it: Butter Pie Crust Recipe.
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. If you don’t have this sugar, you may use regular granulated sugar.
Bake the peach crostata in a 400F 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.
How to Serve It
I highly recommend serving this crostata with a big scoop of vanilla ice cream. It elevates the dessert tremendously, to the point where I personally consider it essential.
Leftovers reheat well, but you can also blend the peach tart into a milkshake, sort of like this Apple Pie Milkshake. Kids love it.
The recipe is below, plus a full video to completely guide you through the cooking process. Enjoy!
Tips and FAQ
Keep in an airtight container in the fridge for up to 5 days.
Yes, it freezes great! Keep in an airtight container for up to 2 months. To thaw, leave in the fridge overnight, or add an extra 5 minutes to reheating time in the oven.
Place the peach tart on a baking sheet in a 300F oven for 10-15 minutes until warm and bubbling. If reheating straight from frozen, add an extra 5 minutes.
- 1 standard pie crust
- 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 tbsp heavy cream
- 2 tbsp turbinado sugar
- vanilla ice cream for serving (highly recommended)
- Preheat the oven to 400 degrees F.
- 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, then keep in the freezer or fridge while you work on the peaches.
- Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
- 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.
- 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).
- Gently 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in August 2018. Originally published August 2013. This post contains an Amazon affiliate link.