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Mixed peach crostata

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Use fresh fruit in your baking to make this gorgeous peach and cherry tart.

  • Serves8
  • Cook time35 minutes
  • Prep time15 minutes, + cooling & 30 mins resting time
Mixed peach crostata

Ingredients

  • 1¼ cups (185g) plain flour
  • ⅓ cup (55g) icing sugar
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs chilled water
  • 2 yellow peaches, stoned, cut into wedges
  • 1 white peach, stoned, cut into wedges
  • 100g cherries, halved, pitted
  • 2 tbs caster sugar
  • ½ tsp ground cinnamon
  • 1 Coles Australian Free Range Egg, lightly whisked

Frangipane filling

  • 50g Coles Pistachio Kernels
  • 100g butter, softened
  • ½ cup (110g) caster sugar
  • 1 Coles Australian Free Range Egg
  • ½ cup (60g) Coles Almond Meal
  • ¼ cup (40g) plain flour
  • 1 tbs Frangelico liqueur (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover and place in the fridge for 30 mins to rest.

  2. Step 2

    Meanwhile, to make the frangipane filling, place pistachios in a food processor. Process until finely crushed. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Add the pistachio, almond meal, flour and Frangelico, if using. Stir to combine.

  3. Step 3

    Line a baking tray with baking paper. Roll out pastry to a 40cm disc. Place on the lined tray. Spread frangipane filling over pastry, leaving a 5cm border. Place the combined peach, cherry, caster sugar and cinnamon in a large bowl. Gently toss to combine. Arrange over the frangipane filling. Fold in pastry edge, pleating as you go. Lightly brush pastry with egg. Bake for 30-35 mins or until pastry is golden and frangipane filling is cooked through. Set aside on the tray to cool. Cut into wedges.