Our Recipes

Crostata alle Pesche e Mandorle (Ferragosto Peach & Almond Crostata)

An Italian tart of buttery pastry and sweet, sun-ripened peaches with a hint of almond, this dessert is a Ferragosto favorite, baked to golden perfection and finished with a glossy apricot glaze.

Ingredients

1 sheet short crust pastry (pasta frolla)

4 ripe peaches, sliced

3 tbsp sugar

½ tsp cinnamon

½ c sliced almonds

Apricot jam for glaze

This recipe will appear in the August edition of La Nostra Voce, ISDA’s monthly newspaper that chronicles Italian American culture, news and traditions. Subscribe today. 

Directions

  1. Preheat oven to 180°C (350°F).
  2. Roll out pastry in a tart pan; prick with fork.
  3. Arrange peach slices in a spiral; sprinkle with sugar, cinnamon, and almonds.
  4. Bake for 30–35 minutes until golden.
  5. Warm apricot jam and brush over the top for a glossy finish.
  6. Serve: Slightly warm with a scoop of vanilla gelato.

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  • Written By

    Courtesy of Pamela Dorazio Dean

  • Image Credit

    iStock

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