Peach Tart Crostata

The peach tart crostata is a delicious dessert that is rather simple to make. Here is how you can prepare it:

Ingredients

For the shortcrust pastry:

• 300 g of type 00 flour
• 150 g of cold butter, cubed
• 120 g of sugar
• 1 whole egg + 1 yolk
• Grated zest of 1 lemon
• A pinch of salt

For the pastry cream:

• 500 ml of milk
• 120 g of sugar
• 4 egg yolks
• 40 g of type 00 flour or cornstarch (cornflour)
• Lemon zest or vanilla for flavoring

For the filling:

• 4-5 fresh or canned peaches
• Lemon juice
• Powdered sugar (optional)

Preparation

1. Shortcrust pastry: In a large bowl or on a pastry board, mix the flour with the sugar and the pinch of salt. Add the cold butter and cut it into small cubes, then start to work the ingredients with your hands or with a food processor until you get a sandy mixture.
2. Add the whole egg, the yolk, and the grated lemon zest. Work quickly until you form a ball of dough. Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
3. Pastry cream: In a saucepan, heat the milk with the lemon zest or vanilla until it is about to boil. In a bowl, beat the yolks with the sugar until you get a light and fluffy mixture. Add the sifted flour and mix well.
4. Pour the hot milk into the egg mixture, stirring constantly. Put everything back into the saucepan and cook over medium heat, continuing to stir, until the cream thickens. Transfer it to a bowl and cover it with cling film touching the surface to avoid forming a skin. Let it cool.
5. Take the shortcrust pastry dough out of the fridge and roll out two-thirds onto a buttered and floured tart mold, forming a high edge. Prick the bottom with a fork.
6. Pour the cold pastry cream onto the shortcrust base and level it well.
7. Slice the peaches thinly, dip them in lemon juice, and arrange them on top of the pastry cream in a radial pattern.
8. Roll out the remaining pastry and cut strips to create a lattice on top of the cream and peaches.
9. Bake in a preheated oven at 180 °C for about 40-45 minutes or until golden brown.
10. Let it cool completely and before serving, if you wish, sprinkle with powdered sugar.

Trivia

The tart with pastry cream and peaches is a dessert that combines the freshness of fruit with the richness of the cream. In Italy, it is common to find variations of tarts with different types of fruit depending on the season. With peaches, in particular, you get a sweet and slightly tangy flavor, which balances perfectly with the richness of the cream and the crumbliness of the shortcrust pastry.