Summer Peach Crostata

Summer will soon be a distant memory, while fall is just around the corner. Here in Florida, fall will be a little slower to arrive, but I am headed to Italy early October and will enjoy cooler fall temperatures there. Before I jump into anything pumpkin spice however, I need to share a few recipes I have recently made with summer fruit.

Peaches have been delicious this year, inspiring me to tackle a few peach-based desserts. I prefer to make a crostata rather than a pie as my crostata crust comes together in minutes, does not need refrigerating, and requires no rolling. Simply use your fingertips to press the crust into the pan.

You need a tart pan with a removable bottom to make this crostata. I used a combination of fresh peaches and jam for my filling and topped it off with thinly sliced almonds. Choose ripe peaches that remain firm enough to peel.

Buon Appetito!
Deborah Mele

Summer Peach Crostata

Summer Peach Crostata

Yield: Serves 10
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

An easy summer fruit tart with a press in crumb crust.



  • 3 Large Sized Fresh, Ripe Peaches, Peeled, Pitted, & Cut Into 1-inch Dice (About 3 1/2 Cups)
  • 1/2 Cup Sugar
  • 1 Cup Peach Jam


  • 9 Tablespoons Unsalted Butter, Softened
  • 1/2 Cup Granulated Sugar
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 1 1/2 Cups All-purpose Flour
  • 1/2 Cup Finely Ground Cornmeal
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1/2 Cup Finely Sliced Almonds
  • Powdered Sugar


  1. In a heavy bottom pan, stir together the peaches, sugar, and jam, and cook over low heat until peaches soften, about 5 minutes.
  2. Set aside to cool.
  3. Mix together the butter and sugar with a hand mixer until well blended.
  4. Add the egg and egg yolk and continue to mix just until smooth.
  5. In a separate bowl, mix the flour, cornmeal, salt, and baking powder.
  6. Add the dry ingredients to the butter mixture and mix just until the dough comes together.
  7. Preheat oven to 350 degrees F.
  8. Take about 3/4 of a cup of the crust mixture, and set it aside.
  9. Press the remaining dough into the bottom and up the sides of a 10 inch tart pan with a removable bottom.
  10. Spoon the peach mixture into the crust and use a spoon to smooth across the bottom crust.
  11. Using your fingers, break up the remaining crust mixture into small pea sized pieces and drop along the outer edges of the tart, leaving the center section of the crostata uncovered.
  12. Sprinkle sliced almonds over the top of the tart, leaving center free.
  13. Bake the tart in the preheated oven for about 25 to 30 minutes or until it is lightly browned.
  14. Remove from the oven and cool 10 minutes before serving.
  15. Once cool, dust with powdered sugar if desired.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 233mgCarbohydrates: 76gFiber: 2gSugar: 49gProtein: 6g

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  1. Deborah, love your recipes and this looks amazing.  
    Could I substitute finely ground almond flour in place of the cornmeal?  ( I don’t have cornmeal in my pantry right now)

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