These peach filled Italian crostata bars are made with juicy ripe peaches layered between a buttery, tender crostata pastry crust. It’s a simple pie bar twist on the classic Italian fruit tart!
In the summertime, I love fresh, juicy peaches especially in baked goods like my Italian peach crumb cake! These peach filled Italian crostata bars are a fun combination of my two of my favorite desserts, Italian crostata and peach pie.
Rosemary, Another fabulous recipe! Just picked some fresh peaches and made this crostini today. It was amazing. The crust is one of my favorites, and my go to for cut out cookies as well. Thanks for sharing. Doreen
⭐⭐⭐⭐⭐Doreen
They are similar to a peach pie bar, made with sweet cinnamon sugar peaches, but instead of a peach crumble topping, I used a soft and buttery Italian pastry. Pasta frolla is sturdy enough to hold a juicy fruit filling and works beautifully as a top crust, too!
Why I Love This Peach crostata
- A perfect mix of pie and pastry: A juicy peach filling meets a buttery Italian crostata crust in a peach bar that is a delicious spin on the classic peach crostata!
- Simple and fuss-free. No pie pan or tart pan are needed to make these peach crostata bars! Just layer, bake and slice into this easy Italian dessert.
Ingredient Notes
- All-purpose flour: This is needed for the Italian pie crust as well as to thicken the peach filling.
- Granulated sugar: Used to sweeten the crostata dough as well as the peaches.
- Egg: One whole egg and one extra egg yolk add moisture, binding and richness to the pasta frolla.
- Peach jam: You can also use apricot jam.
- Peaches: I love to use fresh peaches but canned preserved peaches can also be used.
- Cinnamon: Used to add warm taste to the filling.
- Peach filling: Peach jam, peaches, cinnamon, vanilla, lemon juice, flour and sugar.
- Topping: Milk is used to brush the dough before baking for a glossy shine and sugar for sweet taste and crunch.
Best Peaches to Use
You can use white peaches or yellow peaches, any will work in these peach filled Italian crostata bars. I always recommend using what is in season and local to your area for the best flavor! You can use nectarines if preferred.
How to Make Italian Crostata Bars with Peach Filling
Start by whisking together flour, sugar, baking powder, and salt. Make a well in the dry ingredients then add the egg, yolk, and cubed butter to the center. Mix by hand or pulse in a food processor until the dough begins to come together then move to a flat surface and knead briefly until soft then wrap in plastic, and chill.
While the dough chills, in a medium bowl, gently toss together the sliced peaches with cinnamon, vanilla, lemon juice, sugar, and a bit of flour. Set that aside while you roll out the dough.
Once the dough has chilled, divide it in half. Roll out one half to fit your prepared cake pan, and press it into the bottom. Spread a layer of peach jam over the crust.
Then spoon the peach mixture on top. Roll out the remaining dough and place it over the peaches. Trim off any excess dough (you can save the scraps to make cute Italian cookie cutouts if you like!). Use a sharp knife to cut 2–3 small slits in the top crust to let steam escape. Brush the top with a little milk and sprinkle with sugar.
Bake until the top is golden and the filling is bubbling slightly.
Let cool, or enjoy it warm. Cut into squares and serve with a scoop of my no churn vanilla ice cream.
recipe tips
- Fresh peaches: Use ripe but firm peaches. If they’re too soft, they can break down while baking and make the crust soggy.
- Crostata crust: This recipe uses a classic Italian crostata crust passed down from a friend’s mom—like many Italian recipes, every family has their own version. If you already have one you love, feel free to use it here!
- Don’t skip the chilling time: Chilling the dough helps the crust turn out tender and flaky. It’s worth the wait!
- Roll the dough between parchment paper: This makes it easier to roll out and helps prevent sticking.
- Substitutions: You can swap in brown sugar for a deeper flavor or sprinkle sliced almonds over the filling. I don’t recommend making too many other changes, the recipe works as is!
- Top crust tip: Brush with a little egg wash for a golden, glossy finish and sprinkle with coarse or turbinado sugar for a bit of crunch.
Storage
- Reheat: Reheat briefly until warmed in the microwave or reheat slices in the oven at a low temperature for 10 minutes.
- Store: Store leftover Italian crostata bars with peach filling in an airtight container for 2-5 days.
- Freeze: Cool peach bars completely, cut into squares then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat or enjoy cold.
More Peach recipes
If you are looking for a different way to make a crostata, then why not try these bars!? Let me know how they turn out. Enjoy!
CROSTATA PASTRY DOUGH
- 1 pinch salt
- 1¾ cups all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter (room temperature) (140 grams total amount, if you double the recipe then double this amount )
PEACH FILLING
- 2-3 tablespoons peach jam
- 2½ cups Peaches sliced thin or chopped (approximately 4 fresh or 1 large can (drained) peaches pit removed and peeled)
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons flour
- ¼ cup granulated sugar
CROSTATA PASTRY DOUGH
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In a large bowl whisk together salt, flour, sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30-60 minutes.
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Pre-heat oven to 350F (180C), lightly grease and flour, spray or line with parchment paper an 8 inch (20 cm) square cake pan.
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In a medium bowl mix together, sliced peaches, cinnamon, vanilla, lemon juice, flour and sugar, gently combine.
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Remove dough from fridge, roll out half the dough to fit into pre-pared cake pan, spread with peach jam, cover with sliced peach mixture.
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Roll out other half of dough and fit to cover the peaches, using a sharp knife remove excess dough, (use extra dough to make cut out cookies), cut three, 2-3 inch / 5-7 cm cuts on the top of dough using the sharp end of a knife. Brush top of dough with a little milk and sprinkle with sugar, bake for approximately 30 minutes or until golden and baked through, if it’s browning too much, then cover tent style with foil and continue to bake. Let cool or eat warm, cut into squares and serve with vanilla ice cream if desired. Enjoy!
how to store the peach crostata bars
Reheat: Reheat briefly until warmed in the microwave or reheat slices in the oven at a low temperature for 10 minutes.
Store: Store leftover Italian crostata bars with peach filling in an airtight container for 2-5 days.
Freeze: Cool peach bars completely, cut into squares then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat or enjoy cold.
Calories: 220kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 77mg | Potassium: 108mg | Fiber: 1g | Sugar: 17g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg | Phosphorus: 67mg
Updated from June 23, 2017.
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