APRICOT CROSTATA
A summer crostata dessert made with fresh apricots.
Provided by girzer
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 9h20m
Yield 10
Number Of Ingredients 15
Steps:
- Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
- Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
- Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
- Pat dough ball into a thick circle onto the prepared baking sheet.
- Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
- Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
- While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
- Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 45.3 g, Cholesterol 35.7 mg, Fat 8.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 4.8 g, Sodium 512.2 mg, Sugar 23.5 g
APRICOT CROSTATA
Make and share this Apricot Crostata recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
- Beat in egg and vanilla.
- Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
- Shape dough into 2 balls, 1 slightly larger than the other.
- Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
- Stir together preserves, lemon juice, and extract in a small bowl.
- Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round.
- Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom.
- Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim.
- Chill shell.
- Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips.
- Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
- Preheat oven to 375°F
- Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips.
- Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends.
- Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes.
- Cool completely in pan on a rack.
Nutrition Facts : Calories 561.8, Fat 24.4, SaturatedFat 14.9, Cholesterol 96.3, Sodium 231, Carbohydrate 81.8, Fiber 1.5, Sugar 31.1, Protein 6.5
CHERRY CROSTATA
I made this lovely, rustic, tart-like dessert with fresh cherries from a local farm here in RI. The nice thick, lemony crust coupled with the natural sweetness of the cherries was delicious. This recipe came from the magazine La Cucina Italiana. Prep time includes the dough's resting time.
Provided by Kozmic Blues
Categories Tarts
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare crostata dough: Sift 2 1/2 cups flour.
- Place flour, butter (minus 1 tablespoon), sugar, salt, and lemon zest in food processor.
- Pulse until mixture is moistened and crumbly.
- Add egg yolks and pulse until mixture just begins to form a ball of dough. (Crust can be mixed by hand if you do not have a food processor).
- Remove dough and flatten into a disk.
- Wrap in plastic wrap, and refrigerate for 45 minutes.
- Preheat oven to 350°F.
- Unwrap dough and place it on a floured work surface.
- I have a little better luck rolling out the dough if I let it come back to room temperature a bit.
- Roll out crust into a circle about 12 inches in diameter.
- Transfer circle to a parchment lined baking sheet.
- Using a fork, prick holes in the crust about 5 or 6 times.
- In saucepan over low heat, warm cherry (or strawberry) jam with remaining 1 tbsp butter.
- Spread warm jam in a thin layer over the crust, leaving about 1 1/2 to 2 inches around the edges for a border.
- Spread fresh cherries over the jam.
- Fold the outer edges of the dough over the fruit, leaving about a 6-8 inch circle of the cherries showing in the middle.
- I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform.
- Bake until golden brown, about 30 minutes.
- Let cool.
- Dust with powdered sugar if desired, and serve.
Nutrition Facts : Calories 500.2, Fat 25, SaturatedFat 15.2, Cholesterol 131.8, Sodium 189.6, Carbohydrate 64.8, Fiber 2.4, Sugar 31, Protein 5.8
CHERRY & APRICOT CROSTATA WITH RICOTTA FILLING RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 23
Steps:
- Cut one stick of butter into 1/4-inch cubes or shred with a grater into a bowl (my preferred method). Place butter in the freezer for at least an hour. (You may also do this a day or two in advance.) Make the dough: Put the flour, sugar, and salt in a food processor, and pulse a few times to combine. Add the butter and pulse until the butter is the size of small peas or pebbles. Now, slowly add the ice water, and pulse just until the dough begins to come together. You don't want to over-blend or over work the dough. NOTE: The dough should stick together, like pie dough. It should not be super soft. Simply gently pat the dough into a disc, and wrap it in a piece of plastic wrap. Refrigerate for at least an hour (helps to relax any gluten, so the crust will be tender). To make the filling: Whisk together the ricotta, two egg yolks, vanilla, sugar and orange zest. Place back in the fridge until you're ready to make the crostata. For the fruit: Add the sugar, lemon juice and almond extract. Stir gently to combine. NOTE: Clearjel can be purchased either through Amazon or on King Arthur Flour.com It's a pie filling thickener, and I love it because I don't get runny fruit. Taste a small bite of each fruit, and gauge how sweet you want it to be. Add more sugar, if you need to. Set aside. For the crostata: Remove the dough from the fridge. You might have to let it sit for 10-15 minutes, until it is pliable enough to roll out the dough to roughly 9" in diameter, on a lightly floured surface. Don't worry about how it looks. The crust doesn't need to be too thin or perfectly shaped - in fact, part of the charm of the crostata is its odd and rustic shape. Once rolled out, place on a piece of parchment paper on a cookie sheet and pop back into the fridge until you're ready to assemble. NOTE: I actually rolled out the dough on parchment paper, and simply lifted it onto the baking sheet. Preheat oven to 350F. Remove the chilled crust from the fridge. If using the jam, evenly spread a thin layer, leaving about a 3" border. Carefully pour the ricotta filling into the center of the crust. Using a spatula, spread it evenly, being careful to leave about a 3" border-- you'll be folding over the dough to create the "crust". Pile enough of the the fruit on top of the ricotta filling, that will fit in the center of the crust, making sure to leave about 3 inches around the edges to fold over. Brush the egg wash over the crust. Sprinkle coarse sugar on top, for a delightful crunch. Bake for 20-30 minutes, or until the edges start to brown. NOTE: My crostata took about 50 minutes to bake, as the dough need more flour, and it melted. Next time, I'll increase the flour (as corrected in this recipe). Allow to cool until slightly warm. Serve with a dusting of powdered sugar and a side of vanilla ice cream, or fresh whipped cream.
APRICOT AND CHERRY CRISP
Steps:
- Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.
CROSTATA WITH DRIED APRICOTS AND TALEGGIO
Provided by Giada De Laurentiis
Categories dessert
Time 1h28m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.
- For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese.
- Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling.
- Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm.
APRICOT AND CHERRY CROSTATA
Categories Fruit Dessert Bake Apricot Cherry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Make crust
- Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
- Roll out dough between 2 sheets of plastic to 11-inch round. Remove top sheet of plastic from dough and invert dough onto 9-inch-diameter tart pan with removable bottom. Remove second sheet of plastic. Press dough onto bottom and up sides of pan. Fold excess dough in, forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.
- Preheat oven to 375°F. Bake crust until set but still pale, piercing with fork if crust bubbles, about 25 minutes. Cool on rack. Maintain oven temperature.
- Make filling
- Blanch apricots in pot of boiling water 1 minute. Transfer to bowl of ice water to cool. Drain. Peel, halve and pit apricots. Cut each apricot half into 3 wedges. Arrange, rounded side down, in crust. Arrange cherries over and around apricots. Sprinkle sugar over.
- Bake tart until apricots are tender, about 50 minutes. Transfer to rack. Stir apricot preserves in heavy small saucepan over low heat until melted. Strain. Brush strained preserves over fruit in tart. Remove pan sides from tart. Place tart on platter. Serve slightly warm or at room temperature. (Can be made 4 hours ahead. Let stand at room temperature.)
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- In a large bowl*,gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
- Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
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- Blend flour, sugar, and 1/2 teaspoon salt in processor. Add butter. Using on/off turns, blend until mixture resembles very coarse meal. Add 4 tablespoons ice water. Blend to moist clumps, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured sheet of parchment paper to 13- to 14-inch round. Slide dough, still on parchment paper, onto rimless baking sheet; chill 10 minutes.
- Preheat oven to 425°F. Toss apricots, brown sugar, butter, 2 teaspoons honey, and cinnamon in large bowl to coat. Spread amaretti crumbs in center of dough, leaving 2-inch plain border. Top crumbs with apricots and juices. Fold border over edge of fruit; brush with glaze.
- Bake crostata on parchment on sheet 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and juices bubble thickly, about 40 minutes. Cool 15 minutes.
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- Add the butter and pulse until the mixture resembles a coarse meal. Add the ice water bit by bit, pulsing until moist clumps form.
- Gather the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour.
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- Pulse all ingredients for crumble topping in a food processor until it resembles fine meal. Set aside.
- Mix flour, sugar and salt in the bowl of food processor. Pulse in butter just until flour resembles small peas.
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- Blend together the flour, sugar, and salt in a food processor until combined. Add in the butter and pulse 10-12 times, until the butter is pea-sized and evenly distributed.
- Blanch apricots in boiling water for 1 minute, then transfer to ice water. Peel, halve, and pit each apricot, then slice each half into 3 to 4 wedges.
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- Add all-purpose flour to a large bowl. Add cold butter cubes. Using your fingertips, rub the butter into the flour mixture until there are no lumps or chunks of butter left. You can also use a blender or food processor to make the dough. Add the lemon zest, pinch of salt and baking powder. Stir to combine using a spatula. In a separate bowl beat together eggs, egg yolks, and sugar to get a fluffy, pale mixture. Mix for about 2 - 3 minutes. Add the egg mixture to the flour mixture and knead until it all comes together, for about 30 seconds. Don't overwork it. It should remain crumbly. Divide the dough in half.
- Dust your working surface with flour. Place a sheet on parchment paper over the dusted surface. Place one half of the dough in the center of the parchment paper and cover with another sheet of parchment paper. Using a rolling pin, roll the dough to approximately 1/2 cm (1/4-inch) thickness. Repeat the process with the remaining half of the dough. Place each dough on a separate tray or baking sheet (lined with parchment paper) and place in the fridge for 1 hour or in a freezer for 30 minutes.
- Remove the dough from the fridge (or freezer) and roll it onto 2 - 3 mm (1/10) inch thickness. Transfer half of the dough to a tart tin (28 cm / 11 inch). Prick the dough with a fork and trim the dish of any extra dough or run a rolling pin over the top to remove excess dough.
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