Easy Peach Crostata Recipe (Rustic Sheet Pan Peach Tart)
This Easy Peach Crostata is made with fresh peaches, cinnamon, and a simple homemade crust. A rustic peach tart that's easier than pie and perfect for summer desserts
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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