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Traditional Peach Crostata with Lattice Top

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • 2 cups all-purpose flour plus more for work surface
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 1 stick ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tbsp vanilla extract
  • Juice and zest of 1 lemon
  • 2 cups peach jam
  • 2 fresh peaches thinly sliced

Instructions
 

  • Preheat oven to 350°F (175°C). Grease or line a 9-inch tart pan with parchment paper.
  • Make the dough:
    In a large bowl, combine flour, baking powder, and sugar.
    Cut in the cold butter until the mixture resembles coarse crumbs.
    Make a well in the center, add eggs, vanilla, lemon juice, and zest and whisk. Start to incorporate in the dry ingredients. Then transfer to a lightly floured smooth surface and knead the dough to a smooth consistency (3-4 minutes) cover the dough and let it rest for 30 minutes for easier rolling.
  • Roll out dough for base:
    Roll out 2/3 of the dough into a circle slightly larger than 9 inches.
    Carefully press into the tart pan, letting the edges hang slightly over the rim.
  • Add the filling:
    Spread peach jam evenly over the dough, leaving a 1-inch border.
    Arrange fresh peach slices on top of the jam.
  • Create the lattice top:
    Roll out the remaining 1/3 of dough into 10 thin strips.
    Lay strips over the filling in a crisscross pattern.
    Fold the edges of the base dough over the lattice strips, pressing gently.
  • Bake:
    Brush the dough edges and lattice with a little beaten egg for a golden finish.
    Bake 35–40 minutes, or until crust is golden and filling is bubbly.
  • Cool & serve:
    Let the crostata cool in the tart pan for 15–20 minutes before slicing.
    Serve warm or at room temperature, optionally with vanilla gelato or whipped cream.