Peach & Plum Crostata


Photo Sep 02, 1 52 19 AM PEACH AND PLUM CROSTATA

(Click PHOTO to enlarge and then back arrow to return to original size).

Hi Everyone,

Happy Labor Day weekend!

This morning at 3 am I couldn’t sleep so I decided to get up and bake!

Yes, me the person that never bakes. We had some peaches and plums and I always keep an “emergency” prepared pie crust in the house; so I decided to make a crostata.

For those of you who aren’t familiar with a crostata, it is an Italian baked tart. Also know as a galette in France.

This is the type of baking I can do; quick, easy and always delicious.

The perfect breakfast with a cup of coffee or tea.

Once again, I posted the picture to Dishing With Diane Instagram page and requests for the recipe started to pop up.

So the recipe is printed below along with a recipe for homemade pie crust if you don’t like store bought and a photo of another crostata I made with cherries.

Enjoy the weekend…

Peach and Plum Crostata


  • Prepared pastry dough (uncooked), enough for a 9-inch pie pan
  • 3 large peaches, thinly sliced
  • 2 plums, sliced
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 whole egg, beaten OR 1 tbsp. apricot jam* with 1 tsp. water
  • Sugar in the raw


  • Preheat oven to 375 degrees F.
  • Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
  • In a bowl, gently mix peaches, plums sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge.
  • Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
  • Brush pastry with the beaten egg OR the jam & water and sprinkle edges with sugar in the raw.
  • Place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling.
  • Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.
  • I used Stonewall Kitchen Bellini jam* for this crostata instead of the egg or apricot jam. 

Photo Sep 02, 7 34 53 PM BELLINI JAMYou can change the fruit as you like.

I also made a cherry crostata with this recipe.

Photo Jul 28, 6 31 08 AM.jpg CHERRY AND PEACH CROSTATA

For those of you who prefer a homemade pie crust, this is the recipe that I use…

Basic Pie Crust by Martha Stewart



  • 1- 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 2 to 4 tablespoons ice water


  1. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don’t over mix.
  2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
  3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
  4. Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.


To freeze: Wrap in plastic and foil; freeze up to 3 months. Thaw in refrigerator.


Until my next post, make every day a celebration!

Stay well,


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2 thoughts on “Peach & Plum Crostata

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