Peach Crostata

Yield 8 servings

A crostata is an Italian free-form dessert tart—shape it any way you want.

This recipe is based on one from Frank Stitt’s Southern Table, Recipes and Gracious Traditions from Highland’s Bar and Grill (Artisan, 2004).


2 cups all-purpose flour
1/3 cup ground pecans
1/2 cup granulated sugar
1 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) sticks butter, chilled and grated
1/4 cup water
2 1/2 pounds fresh ripe peaches, peeled and sliced
2 tablespoons all-purpose flour
1/4 cup granulated sugar
3 tablespoons turbinado sugar


To prepare crust, combine flour, pecans, sugar and salt. Add grated butter and mix with hands until mixture resembles small peas. Add water; stir until mixture comes together. Pat dough into a disk. Wrap in wax paper and chill at least 30 minutes.
Preheat oven to 450F.
Roll dough out on a floured surface. Place on baking sheet.
To prepare filling, toss peaches with 2 tablespoons flour and 1/4 cup granulated sugar. Pile onto center of dough. Fold up edges of dough to cover peaches partially. Sprinkle with turbinado sugar. Bake 25 minutes or until browned.

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