“Crostata”/Italian = “Galette”/French
Also called a Plum and Peach Galette – it’s a delicious fruit dessert that is easier to make than pie! Flaky pie crust gets folded over the edge of fresh juicy plums and peach slices! You don’t even need to peel the fruit!
Bake until the plum and peach slices are all juicy and bubbly! Let cool a bit to let the juices thicken up, then serve with some vanilla ice cream or whipped cream! It’s a little rustic and a lot delicious!
Prep the Fruit & Filling:
Slice Around the Plum Pits!
Removing pits from plums can be tricky – I find it easier to make two cuts on either side of the pit… Cut from next to the stem to the base of the plum, letting your knife slice around the pit – make this cut on both sides and you’ll slice off 2 plump plum “cheeks”. Then slice off the side pieces, letting your knife curve around the pit, to reduce any waste. Lastly, slice the side pieces and the cheeks to your desired thickness.
Store-Bought or Homemade Pie Crust!
Here are my pie crust recipes!
Double Pie Crust Recipe: (in case you want to make 2 crostatas!)
Plum and Peach Crostata
- 1 single pie crust homemade or store bought
- 6 plums, sliced
- 1 peach, sliced
- 3-4 tablespoons sugar depending on sweetness of fruit
- 1/4 teaspoon cinnamon
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon flour if fruit is super juicy add an extra teaspoon flour
Egg Wash: Optional
- 1 egg
- 2 teaspoons water
- 2 teaspoons coarse turbinado or sparkling sugar optional
- Preheat oven to 400 degrees F.
- Arrange rolled-out pie crust on baking sheet lined with parchment paper. (I rolled my crust to about a 12" diameter.)
- Stir together sliced plums and peach with sugar, cinnamon, lemon juice, lemon zest and flour.
- Arrange fruit in center of pie crust - leaving about 1 1/2 - 2" of crust at edge to fold over. Fold crust over outside of filling, crust will overlap itself. There should be a center circle of exposed fruit.
- Egg Wash: If using an egg wash. Whisk together egg and water, brush over crust and sprinkle with sugar.
- Bake for 35-40 minutes. Fruit should be bubbling all over. If crust or fruit starts to brown too much, loosely cover with foil. Remove from oven and let cool at least 30-45 minutes - the filling will thicken up.
Optional Glaze:After the crostata is baked, you can brush the fruit with an optional glaze to make it shiny. Just microwave a couple tablespoons apricot or strawberry jam to loosen it up. (about 20-30 seconds) Stir the jam and lightly brush over fruit.
Nutrition (approx. data estimated via online nutritional calculator.)
Pin to Pinterest for Later:
Always a good idea to take advantage of our fresh fruit summer season.
Serve with a little whipped cream on the side or ice vanilla cream.
Thank you Tina.
Thanks Karen – Enjoy!