Peach crostata

There’s such beautiful fruit in season in Italy right now – plums, peaches, apricots, melons, cherries – all my favourites. As much as I love eating unadulterated fruit, I love cooking with it. Perfectly ripe, sweet fruit needs little embellishment to make a fab dessert. Italians make the most delicious pastries and puddings with fruit. One of my favourite Italian sweets is fruit crostata (tart). This peach crostata is so easy and simple and makes the most of sweet peaches. You could also use other stone fruit in season – I reckon apricots and plums would work well too.

This recipe is taken from My Amalfi Coast.

Peach crostata

  • 250 g strong plain flour (I used Italian ‘OO’)
  • 125 g sugar
  • 125 g butter at room temperature, chopped
  • 1 egg and 1 egg yolk
  • 500 g fresh peaches, sliced (this is about 5 big peaches)

Tip the flour onto a clean board and mix with the sugar. Rub in the  butter with your fingers to combine. Make a well in the centre and add the egg and egg yolk. Mix with your fingers to break the yolks and then lightly knead the ingredients together, making sure not to overwork the pastry. Roll into a ball, wrap in clingfilm and leave in the fridge for a couple of hours.

Heat the oven to 180 C. Roll out the pastry into a rectangle in a baking tray. Arrange the peach slices on top and sprinkle with a bit of sugar. Bake for about 35 minutes, or until the crust is golden.