Apple Crostata Ina Garten Food

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APPLE CROSTATA



Apple Crostata image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups all-purpose flour, plus more for the work surface
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3 tablespoons ice water
2 small Golden Delicious apples, peeled, halved, cored and cut into 1/8-inch-thick slices
1 Pippin apple, peeled, halved, cored and cut into 1/8-inch-thick slices
1/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1 large egg white beaten with 1 tablespoon of water (for egg wash)
2 tablespoons sliced almonds, toasted

Steps:

  • Mix the flour, sugar and salt in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
  • Position the rack in the center of the oven and preheat the oven to 400 degrees F.
  • Combine the apples, 1/4 cup of the sugar and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
  • Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough and parchment paper to a large heavy baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
  • Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the parchment. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

PEAR AND CRANBERRY CROSTATA



Pear and Cranberry Crostata image

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 2 tarts; 12 servings

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 pound very cold unsalted butter, diced
3 pounds Bosc pears
1/2 teaspoon grated orange zest
2 tablespoons dried cranberries
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 pound cold unsalted butter (1 stick), diced

Steps:

  • For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
  • Preheat the oven to 450 degrees.
  • Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
  • For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
  • Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
  • Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.

APPLE CROSTATAS



Apple Crostatas image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3 tablespoons ice water
2 small Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices
1 Pippin apple, peeled, halved, cored, cut into 1/8-inch-thick slices
1/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1 large egg white beaten with 1 tablespoon of water (for egg wash)
2 tablespoons sliced almonds, toasted

Steps:

  • To make the crust: Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
  • For the filling: Position the rack in the center of the oven and preheat the oven to 400 degrees F.
  • Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
  • Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough on the parchment paper to a heavy large baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
  • Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the baking sheet. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

APPLE CRUMB CROSTATA



Apple Crumb Crostata image

When I saw my mother making her apple turnover, I knew company was coming. I also knew the dough scraps would be my treat. She'd roll them in sugar and cinnamon, bake them and we'd enjoy the flaky, light, buttery morsels together with a cold glass of milk. My mom's specialty was that apple turnover. Mine, apple crostata. I love its organic shape, and fact that it doesn't require a dish or pie pan. And because the crostata is baked directly on a sheet pan, it retains its flakiness better than a pie.

Provided by Claudia Fleming

Categories     dessert

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/3 cup ice cold water, more as needed
1 egg, beaten
Raw sugar, for garnish
6 to 8 Granny Smith or other tart apples, peeled and cut into 16 slices each (about 6 cups total)
1/4 cup brown sugar
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
Bacon toffee, for serving (optional)

Steps:

  • Make the crust: Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.
  • Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.
  • Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.
  • Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to baking sheet and chill until firm, about 15 minutes.
  • Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble.
  • Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving. Serve with bacon toffee sauce, if desired.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 129 milligrams, Sugar 25 grams, TransFat 1 gram

SUMMER FRUIT CROSTATA



Summer Fruit Crostata image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

Steps:

  • For the pastry:
  • Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
  • For the pastry (makes 2 crostatas) .
  • For the filling:
  • Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
  • Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
  • Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

APPLE CROSTATA (INA GARTEN)



Apple Crostata (Ina Garten) image

This recipe is from Ina Garten, the "Barefoot Contessa". Prep time includes the hour that the pastry dough is in the frig.

Provided by dojemi

Categories     Dessert

Time 1h25m

Yield 1 Crostata

Number Of Ingredients 13

1 cup all-purpose flour
2 tablespoons granulated sugar or 2 tablespoons superfine sugar
1/4 teaspoon kosher salt
1/4 lb very cold unsalted butter, diced
2 tablespoons ice water
1 1/2 lbs macoun apples (3 large) or 1 1/2 lbs empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated sugar or 1/4 cup superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons cold unsalted butter, diced

Steps:

  • For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
  • Pulse a few times to combine.
  • Add the butter and pulse 12-15 times, or until the butter is the size of peas.
  • With the motor running, add the ice water all-at-once through the feed tube.
  • Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
  • Turn the dough onto a well floured board and form into a disc.
  • Wrap in plastic and refrigerate for at least one hour.
  • Meanwhile-- preheat over to 450 degrees and make filling.
  • After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet.
  • For Filling: Peel, core and cut apples into 8ths.
  • Cut each wedge into 3 chunks.
  • Toss with orange zest.
  • Cover tart dough with the apples leaving a 1 1/2 inch border.
  • Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
  • Add the butter and pulse until mixture is crumbly.
  • Pour into a bowl and rub it with your fingers until it starts holding together.
  • Sprinkle evenly over apples.
  • Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
  • Bake for 20-25 minutes until the crust is golden and the apples are tender.
  • Allow to cool.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 2581.3, Fat 141.3, SaturatedFat 88, Cholesterol 366.1, Sodium 905.4, Carbohydrate 327.5, Fiber 27.6, Sugar 175.1, Protein 20.1

APPLE CROSTATA



Apple Crostata image

Provided by Ina Garten

Categories     dessert

Time 46m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced

Steps:

  • For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 450 degrees F.
  • Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
  • For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
  • Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
  • Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

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