I first shared this recipe two years ago, but with summer produce about to hit stores across the country (and Libby's comment last week), I decided to bring it back for those of you who may have missed it or would like to download it again. May you bake it with joy! ~ Cleo
To download a PDF of this recipe that you can print, save, or share click here.
For Crostata Filling:
1 tablespoon butter
1-1/2 tablespoons honey (I use orange blossom)
2 tablespoons flour
Pinch of salt
5 large, ripe, yellow peaches skinned and diced (or 6 small)
1 egg, lightly beaten with fork (for brushing crust)
2-3 tablespoon sugar for dusting (for best result use “sugar in the raw” aka turbinado sugar)
For Crostata Crust:
One pie crust, rolled out to at least 11-inches in diameter
NOTE: When I have time, I make my own pie crusts from scratch, like the one you see to the right. For today's recipe, I opted for a pre-made pie crust. If pie crusts are a snap for you to make, go for it. Otherwise, no worries. Just pick up a pre-made crust from your grocery store. That's exactly what you see in my photos, a Pillsbury crust from a box that I thawed and unrolled.
Step 1 - Prepare filling: In a large saucepan, melt butter over low heat, add honey, flour, salt, and diced peaches. Gently stir for about 3 to 5 minutes to coat the peaches with the glaze and soften them up.
Before the next step, allow filling to cool. Use a slotted spoon to drain some of the excess liquid, but not all of it. This crostata bakes quickly in the oven and the butter and honey will make a more succulent crostata than baking the fruit without this honey glaze.
Step 2 - Fill tart: Place rolled out dough (about 11 inches in diameter) onto a baking sheet lightly coated with non-stick cooking spray. OR line the baking sheet with parchment paper. Mound diced peaches in the center, leaving a 2-inch border.
NOTE: A parchment paper lining on your baking sheet will make it easier to transfer the tart to a serving plate. See my *Crust Note at the end of this recipe.
Step 3 - Brush with egg and fold: Mix lightly beaten egg with a splash of water and brush the crust's border with this egg wash. Now create a rustic crust edge. Using clean fingers, lift up the border a bit and begin to pinch the dough together every inch or so around the edges, then fold down each pinched peak over the fruit (see photos below).
Step 4 - Brush and sprinkle: Lightly brush the crust again with the egg wash and sprinkle with sugar. Raw sugar will give you the best result in this recipe.
See my note below for more info on "sugar in the raw."
Step 5 - Bake: Place baking sheet on lowest rack of an oven that’s been very well pre-heated to 400 degrees Fahrenheit.
The crostata will be done in 15 to 20 minutes. Allow to cool a bit before slicing and serving right from the baking sheet. Want to move the tart to a serving plate? See my note below...
SERVING SUGGESTIONS: This baby is delicious served with ice cream or whipped cream. Ginger whipped cream pairs especially well with the flavors in this rustic tart. Recipe below...
1 cup heavy cream
3-4 tablespoons sugar (to your taste)
1/2 teaspoon ground ginger
Place heavy cream, sugar, and ginger into a well chilled bowl and beat with an electric mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. Do not over beat.
Note: Chill it, baby! Using a chilled bowl will speed up the process of whipping your cream. I use a metal bowl that's been in the refrigerator for at least 30 minutes. I'll also put my hand-mixer's beaters into the freezer for 15 minutes.
Eat with joy!
~ Cleo Coyle, author of
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