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Perfect Italian Rustic Peach Crostata Recipe with Almond Cream and Honey Drizzle

Italian rustic peach crostata - featured image
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A golden, flaky Italian rustic peach crostata featuring a nutty almond cream layer and a sweet honey drizzle, perfect for summer gatherings and easy homemade dessert.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ⅓ cup (65g) granulated sugar
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 to 4 tablespoons ice water
  • ¾ cup (75g) almond flour, finely ground
  • ½ cup (115g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon almond extract (optional)
  • ½ teaspoon vanilla extract
  • 4 to 5 medium fresh peaches, peeled, pitted, and sliced
  • 1 tablespoon lemon juice
  • 2 tablespoons honey (wildflower or orange blossom preferred)
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon (optional)

Instructions

  1. In a large bowl, combine sifted flour, sugar, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits.
  2. Mix in egg yolk, then gradually add ice water one tablespoon at a time, stirring lightly until dough just comes together. Wrap dough in plastic and refrigerate for at least 30 minutes.
  3. While dough chills, beat softened butter and sugar in a medium bowl until creamy and pale (about 3 minutes). Add egg, almond extract, and vanilla; mix until smooth. Gently fold in almond flour until combined. Set aside.
  4. Peel and slice peaches into even wedges. Toss with lemon juice, sugar, and cinnamon in a bowl.
  5. On a lightly floured surface, roll dough into a rough 12-inch (30 cm) circle about ⅛ inch (3 mm) thick. Transfer to a parchment-lined baking sheet.
  6. Spread almond cream evenly over dough, leaving a 2-inch (5 cm) border. Arrange peach slices over almond cream in a slightly overlapping pattern. Fold dough edges up and over filling, pleating as needed.
  7. Preheat oven to 375°F (190°C). Bake crostata for 40-45 minutes or until crust is golden and peaches are bubbly. Watch closely after 35 minutes to prevent burning.
  8. Let cool slightly (about 10 minutes), then brush or drizzle honey over warm peaches and crust for a glossy, sweet finish.

Notes

Keep butter very cold to ensure flaky crust. Do not overwork dough to maintain crumbly texture with visible butter bits. Almond extract is optional but recommended for aroma. Watch baking time closely after 35 minutes to avoid burning. Dough can be made ahead and refrigerated or frozen. Frozen peaches can be used if thawed and drained well. For vegan or gluten-free adaptations, substitute ingredients accordingly.

Nutrition

Keywords: Italian dessert, peach crostata, almond cream, honey drizzle, rustic crostata, summer dessert, easy baking, homemade dessert

Find it online: https://merrymorsel.com/perfect-italian-rustic-peach-crostata-recipe-with-almond-cream-and-honey-drizzle-easy-homemade-dessert/