Rustic Peach Crostata with Toasted Almonds
A free-form Italian-style tart celebrating peak-season peaches with warm spice and buttery pastry. Sliced peaches macerated with lemon and ginger nestle atop a crisp, golden crust scattered with toasted almonds. The beauty of crostata lies in its imperfect edges and minimal fussing--perfect for casual summer entertaining or family dessert. This version balances tartness with gentle heat from ground ginger, letting fruit quality shine while the almond topping adds textural contrast and subtle nuttiness.
Ingredients
- 2 cup all-purpose flourgluten-free 1-to-1 flour blend1:1gluten-freegluten-free
adds 1 tbsp extra water if needed
- ¼ cup sugar
- ½ teaspoon salt
- ⅝ cup butter, softened
- 3 tablespoon cold water
- 5 medium peaches, peeled, pitted, sliced 1/2 inch
- 2 tablespoon cornstarch
- 2 tablespoon lemon juice
- 1 teaspoon ground ginger
- ¾ cup sliced almonds, toasted
- sweetened whipped cream or ice cream(optional)
Instructions
- 1
Heat oven to 400°F.
- 2
Combine flour, sugar and salt in bowl. Stir in softened butter with fork until mixture resembles coarse crumbs. Stir in cold water just until dough forms.
- 3
Shape dough into ball.
- 4
Press or roll pastry into 14-inch circle on greased baking sheet. Fold edges in 1 inch to form 12-inch circle and loosely crimp edges.
- 5
Prick bottom of crust with fork. Bake 12 minutes or until edges just begin to brown.
- 6
Combine sugar, peaches, cornstarch, lemon juice and ginger in bowl. Toss lightly.
- 7
Arrange peaches over hot partially baked crust. Sprinkle with almonds.
- 8
Continue baking 20-25 minutes or until crust is golden brown.
- 9
Serve warm with sweetened whipped cream or ice cream if desired.
Tips
Chill dough 30 minutes before rolling if butter is too soft for handling, or work on parchment to prevent sticking.
Don't peel peaches too far ahead; toss immediately with lemon juice to prevent browning.
Arrange peach slices in slight overlapping pattern for visual appeal and even cooking across the tart.
Good to Know
Cover cooled crostata loosely with foil; refrigerate up to 2 days. Reheat gently in 300°F oven 10 minutes before serving to restore crust crispness.
Prepare dough up to 1 day ahead; wrap tightly and refrigerate. Shape and pre-bake crust morning-of, then assemble and bake when ready to serve.
Serve warm, ideally within 2 hours of baking for best crust texture. Whipped cream or vanilla ice cream melts beautifully into warm fruit.
Common Mistakes
Overmix dough to avoid tough crust; stop when mixture resembles crumbs.
Skip pre-baking step to avoid soggy bottom; 12 minutes ensures partial set.
Don't skip toasting almonds to miss flavor depth; dry-toast 5-7 minutes at 350°F.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
adds 1 tbsp extra water if needed
General Alternatives
FAQ
Can I use frozen peaches?
Yes, thaw completely and drain excess liquid. Pat dry before using to prevent waterlogged filling. Reduce baking time by 2-3 minutes since they release more juice.
What if my crust tears while transferring?
Patch small tears with reserved dough scraps, pressing gently. Minor cracks disappear as edges crimp. If very damaged, chill dough and re-roll on parchment, then slide onto baking sheet.
How long will leftovers keep?
Refrigerate covered up to 2 days. Crust softens over time; reheat 10 minutes at 300°F to restore crispness. Best eaten within 24 hours while crust remains flaky.