Fresh peach slices are tossed in delicious flavors like brown sugar, cinnamon, and rum, then placed into a simple tart dough, and baked into a rustic Peach Crostata. It's a simple and delicious dessert!
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!
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Keep in an airtight container in the freezer for up to 2 months. To thaw, leave in the fridge overnight or add an extra 5 minutes to oven warming time.Reheating: Place the 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.