Easy Peach Crostata (Sheet Pan Peach Tart)
This Easy Peach Crostata is one of those simple summer desserts that looks impressive but couldn’t be easier to make. Made with a rustic homemade pastry crust, fresh sliced peaches, cinnamon, and brown sugar, this free-form peach tart comes together with basic pantry ingredients and minimal prep time.
Unlike traditional pies, there’s no need for a pie plate, lattice crust, or complicated techniques. Simply mix the dough, roll it out, add the peaches, and fold the edges over to create a beautiful rustic tart. As it bakes, the peaches become sweet and juicy while the crust turns golden and tender.
Whether you’re serving it for a summer gathering, backyard barbecue, brunch, or weeknight dessert, this Easy Peach Crostata is a delicious way to showcase fresh peaches during peach season.
Why You’ll Love This Peach Crostata
- Easy rustic dessert with no pie plate required
- Made with simple pantry ingredients
- Fresh peaches, cinnamon, and sugar create classic summer flavor
- Less work than a traditional peach pie
- Perfect for summer entertaining
- Can be made gluten free with a simple flour swap
Ingredients
Crostata Dough
- 1½ cups all-purpose flour or gluten-free 1:1 baking flour
- ½ cup granulated sugar
- 4 tablespoons cold butter, cubed
- 2 teaspoons baking powder
- 2 tablespoons milk (dairy or plant-based)
- 1 tablespoon vegetable or canola oil
Peach Filling
- 1 large peach, thinly sliced
- 1 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 2 tablespoons butter, sliced
- 1 teaspoon fresh lemon juice
For Finishing
- 1 egg, beaten for egg wash
- Additional cinnamon and sugar for sprinkling
Instructions
Step 1: Make the Dough
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, cold butter, and oil. Use a pastry cutter or your fingertips to work the butter into the flour mixture until crumbly.
Add milk and mix until the dough comes together. If the dough feels dry, add an additional teaspoon of milk as needed.
Form the dough into a ball.
Step 2: Roll Out the Dough
On a lightly floured surface or sheet of parchment paper, roll the dough into a rectangle approximately 10 x 14 inches.
Transfer to the prepared baking sheet.
Step 3: Add the Peaches
Arrange sliced peaches in the center of the dough, leaving a 2-inch border around all sides.
Sprinkle with cinnamon and sugar. Top with sliced butter and drizzle with lemon juice.
Step 4: Fold the Crostata
Fold the sides of the dough toward the center, partially covering the peaches and creating a rustic border.
Brush the exposed dough with egg wash and sprinkle with additional cinnamon and sugar.
Step 5: Bake
Bake for 20 to 25 minutes, or until the crust is golden brown and firm to the touch.
Remove from the oven and allow to cool on a wire rack before slicing and serving.
Gluten-Free Option
To make this peach crostata gluten free, substitute the all-purpose flour with 1½ cups gluten-free 1:1 baking flour. Let the dough rest for 10 minutes before rolling to allow the flour to hydrate. If the dough feels dry, add 1 to 2 additional teaspoons of milk.
Which Peaches Are Best for Baking?
Yellow peaches are generally the best choice for baking because they have a firmer texture and hold their shape well in the oven. White peaches can also be used but tend to be softer and sweeter.
How to Tell If Peaches Are Ripe
Look for peaches with a golden-yellow background color and a slight give when gently squeezed. Avoid peaches that are overly firm or have green undertones, as they may not be fully ripe.
How to Store Peach Crostata
This peach crostata is best enjoyed the day it is baked but can be stored covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 4 days. Warm slices briefly before serving for the best texture.
Easy Peach Crostata Recipe (Rustic Sheet Pan Peach Tart)
Ingredients
- 1-1/2 cups All Purpose Flour or almond flour
- ½ cup Granulated sugar
- 4 Tbsp Cold Butter
- 2 tsp Baking Powder
- 2 Tbsp Milk
- 1 Tbsp Oil – vegetable or canola
- 1 tsp Cinnamon
- 1 tbsp Sugar + 1 tbsp to sprinkle on top
- 1 Sliced Peach
Instructions
- Add flour, sugar, butter powder, and oil to a bowl and mix together until a dough starts to form. It will be very crumbly at this point. Add milk to the mixture and bring together with your hands until a dough forms into a round ball. If it feel too dry, add a bit more milk,
- On a lightly floured work surface or parchment paper with a rolling pin, roll out the dough to a rectangle shape
- Add sliced peaches and top with cinnamon, 2 tbsp sliced butter, and sugar leaving a 2 inch border around all four sides
- Fold the right and left sides into each other, and then the top and bottom to meet them
- Brush with egg wash and sprinkle more cinnamon and 1 tbsp sugar on top, with a bit of lemon juice and place on a greased rimmed baking, folded size should be 8X11
- Bake in the oven 375 for 20-25 or until golden brown. The crust should feel firm like a scone. Remove from the oven and let cool on a wire rack.
- ** See notes above for gluten-free option
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