Crostata alle pesche (fresh peach pie)
Prep time
Cook time
Total time
This is my absolutely favourite summer pie. Typically crostata means a tart made with jam or a pie filled with custard or cream and can be topped with fruit. This version skips the custard and whipped cream (although also excellent) for a lighter, fresher take on crostata. Try it. You won't regret it.
Recipe type: Dessert (Dolci)
Cuisine: Inter-regional
Serves: 8-10
  • 1 recipe pasta frolla (short crust)- substitute 25 grams of the cornstarch and 15 grams of the flour with 40 grams of finely ground pistachios and add 5 mls (1 teaspoon) almond extract
  • 10 peaches, ripe
Peach syrup:
  • 2 peaches, ripe, skin removed and cut into 2 cm pieces
  • 150 mls water
  • 150 grams sugar
  • 1 vanilla bean, seeds removed
  • 3 mls (1/2 teaspoon) orange blossom water
  1. Heat the oven to 175C. Use a rolling pin to roll out the pastry wide enough to fit a 24 cm pie dish or pastry ring.
  2. Check that the pastry will fit your pie dish or pastry ring including the sides.
  3. Roll the dough around the rolling pin and unroll into the dish or ring. If using a pastry ring, place it on a sheet pan lined with parchment paper.
  4. Press the pastry down into the dish or ring ensuring that it is pressed into the corners around the mould so it does not slip down. Use a knife to trim the edges, use a fork to poke holes around the bottom and side and refrigerate for 10 minutes.
  5. Bake the pastry for 20 to 25 minutes or until golden. If the pastry puffs during cooking just pierce it with a fork and continue baking. Let the pastry cool.
  6. Meanwhile to make the peach syrup, place the sugar, water and vanilla pod and beans together in a saucepan and bring to a boil.
  7. Add the 2 cut peaches and the orange blossom water to the mixture.
  8. Reduce to a simmer and cook for 30 minutes. Let it cool and remove the vanilla pod.
  9. When ready to serve, remove the skin of the remaining 10 peaches.
  10. Cut the peaches into 2 cm pieces.
  11. Toss the peaches together with the cooled simple syrup.
  12. Place the peaches onto the cooled pastry and serve.
Recipe by Living a Life in Colour at