SUMMER FRUIT CROSTATA
Provided by Bobby Flay
Categories dessert
Time 2h
Yield One 9-inch crostata
Number Of Ingredients 14
Steps:
- Make the dough: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers, two knives or a pastry cutter until the mixture resembles coarse meal. Slowly add the buttermilk and cream and gently mix, using your fingers or a fork, until the mixture just comes together. (Alternatively, combine the flour, sugar, baking powder, baking soda, salt and butter in a food processor and pulse a few times. Add the buttermilk and heavy cream and pulse until the dough just comes together.)
- Transfer the dough to a lightly floured surface and sprinkle a bit more flour on top. Lightly flatten the dough using a rolling pin or your hands, fold it over and flatten again. Fold it over once more, then wrap in plastic wrap and refrigerate until chilled, at least 30 minutes and up to 2 days.
- Make the filling: Combine the fruit and sugar in a large bowl and let sit at room temperature until the juices begin to release, about 30 minutes. Transfer the mixture to a saucepan and bring to a boil over high heat. Add the cornstarch slurry, bring to a boil and cook until the mixture thickens, about 1 minute. Remove from the heat and stir in the citrus zest and juice and salt.
- Assemble the crostata: Preheat the oven to 375˚. Line a baking sheet with parchment paper or aluminum foil. On a floured surface, roll the dough into a 12-inch round, 1/4 inch thick. Transfer the dough round to the prepared baking sheet. Fill the center with the fruit filling, leaving a 2-inch border. Gently fold the border over the fruit, leaving the center exposed, and pleat the border to make a circle. Sprinkle sugar evenly over the dough.
- Bake until the crust is golden brown and the fruit is bubbling, about 30 minutes. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
BERRY CROSTATA RECIPE: THE BEST ITALIAN DESSERT
This easy-to-make but impressive-looking Italian berry crostata recipe is made with pasta frolla and berries. The perfect summer dessert!
Provided by Maria Vannelli RD
Categories Dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 375℉ (190°C); position the rack in the middle.
Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Carbohydrate 58 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 230 mg, Fiber 3 g, Sugar 32 g
SUMMER FRUIT CROSTATA (INA GARTEN)
From the Barefoot Contessa At Home cookbook. She says her friends George Germon and Johanne Killeen had it in their cookbook, Cucina Simpatica, made with apples. She decided to try her own variation with summer fruit. It's juicy and makes a sweet and perfect light summer dessert! Enjoy!
Provided by Sharon123
Categories Tarts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- Place flour, sugar, and salt in food processor. Pulse a few times to combine. Add butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12-15 times till butter is size of peas.
- With motor running, add the ice water all at once through the feed tube. Pulse a few more times to combine, but stop just before the dough comes together.
- Turn dough out onto a well floured board, roll into a ball, cut in half, and form into 2 flat disks. Wrap disks in plastic wrap and chill for at least an hour in fridge.
- If you want only one crostata, freeze the second one.
- Preheat the oven to 400*F. Line a sheet pan with parchment paper.
- Roll pastry into an 11" circle on a lightly floured work surface. Move it to the sheet pan.
- Filling:.
- Cut peaches and plums in wedges, place in bowl with blueberries. Toss with 1 tbls. of the flour, 1 tbls. of the sugar, orange zest, and orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2" border.
- Combine the 1/4 cup flour, 1/4 cup sugar, and salt in food processor and add the butter. Pulse until 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 20-25 minutes, until crust is golden and fruit is tender. Let the crostata cool for about 5 minutes. Use 2 large spatulas to move it to a wire rack.
- Serve warm or at room termperature. Enjoy!
Nutrition Facts : Calories 599.2, Fat 39.2, SaturatedFat 24.4, Cholesterol 101.7, Sodium 224.9, Carbohydrate 58.9, Fiber 3.4, Sugar 23.5, Protein 6
DRIED FRUIT AND NUT CROSTATA
Provided by Bon Appétit Test Kitchen
Categories Dessert Bake Quick & Easy Yogurt High Fiber Oscars Mother's Day Dried Fruit Date Fig Pistachio Anniversary Shower Party Potluck Bon Appétit Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.
- Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.
- Stir yogurt and remaining 3/4 teaspoon orange peel in small bowl. Serve crostata warm or at room temperature with orange-flavored yogurt.
CROSTATA DOUGH
The crostata dough is basically used for a rustic tart. It can be filled with almost any kind of fruit filling. It is particularly good with figs or berries or combination thereof.
Provided by PetsRus
Categories Dessert
Time 45m
Yield 2 tarts, 16 serving(s)
Number Of Ingredients 7
Steps:
- Cut butter into 1/2 inch pieces and put in freezer.
- Put dry ingredients in cuisinart and pulse to mix.
- Add butter, pulse until you have pea sized bits of butter.
- With machine running add water and stop BEFORE you have a solid mass.
- It should be crumbly.
- Dump out, divide in half and form each half into flat disks.
- Wrap in plastic and refrigerate for at least 1 hour.
- Roll dough into a rough circle and place on sheet pan with parchment.
- Sprinkle pastry with 1/2 the cinnamon sugar.
- Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
- Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
- With your thumb press down on the outside edge of the pastry circle to seal.
- Baked at 400 until pastry is nicely browned.
- Cool.
SUMMER FRUIT CROSTATA RECIPE BY TASTY
Use up your fresh summer produce in this gorgeous summer fruit crostata. Try baking it on the grill for a delicious treat after an all-day cookout.
Provided by Tasty
Categories Bakery Goods
Time 1h50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the crust: In a large bowl, mix together ¾ cup (95 g) all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough is shaggy.
- Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30-60 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- While the dough is resting, make the filling: In a medium bowl, combine the blackberries, cherries, peaches, sugar, and remaining 2 tablespoons of flour. Toss to coat the fruit.
- Assemble the crostata: On a lightly floured surface, roll the dough out to a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
- Spoon the fruit filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg and sprinkle with sugar.
- Bake for 45-50 minutes until the crust is golden brown.
- Let cool for 10-15 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, Sugar 15 grams
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- In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and 1/2 teaspoon of salt until blended. Add the butter and pulse until it is the size of peas. Add the water and pulse until the dough is evenly moistened. Transfer the dough to a lightly floured work surface and pat it into a disk. Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes.
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