White Peach Crostata

white-peach-crostata Quentin Bacon


  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 7 tablespoons unsalted butter, chilled and cut into chunks
  • 3 tablespoons ice water
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 4-5 white peaches, sliced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 egg, beaten


Pulse all-purpose flour, salt, and 2 teaspoons sugar in a food processor until combined. Add butter; blend until mixture resembles pebbles. Add ice water; pulse until mixture just comes together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes or up to 2 days. In large bowl, stir together 2 tablespoons sugar and cornstarch. Add sliced white peaches, fresh lemon juice, and vanilla extract. Let stand 30 minutes to release juices. Preheat oven to 375°. Remove dough from fridge; let soften. Roll out onto parchment paper to 12 inches; transfer parchment paper with dough to baking sheet. Pile fruit mixture into center of dough; fold edges of the dough over fruit to make a seam. Brush edges of dough with beaten egg. Bake 45-50 minutes or until crust is golden and fruit is bubbling. Let cool, cut into 6 wedges, and serve.

  • Yield: (serving size: 1/6 of crostata)

Nutritional Information

Calories per serving: 299
Fat per serving: 15g
Saturated fat per serving: 9g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Carbohydrate per serving: 38g
Fiber per serving: 3g
Cholesterol per serving: 71mg
Iron per serving: 2mg
Sodium per serving: 63mg
Calcium per serving: 20mg

Good to Know

A crostata crust is easier to work with than traditional pie crusts, plus it allows you to get more delicious, seasonal peaches in each bite.

This Recipe Is

The Winemaker Cooks (Chronicle Books; $35)