APPLE CROSTATA
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.
SUMMER FRUIT CROSTATA
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.
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.
APPLE CROSTATA
Fast and simple! What's not to like?
Provided by jowolf2
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cup flour, 2 tablespoons sugar, and salt in a large bowl. Cut in butter using 2 knives or a pastry cutter until mixture resembles coarse crumbs.
- Mix water and vanilla extract together in a small bowl. Stir into flour mixture, 1 tablespoon at a time, until dough comes together. Gently roll into a ball and flatten slightly. Wrap with plastic wrap and chill until firm, about 30 minutes.
- Toss apples with 1/2 cup sugar and 3 tablespoons flour in a large bowl.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Roll dough out to a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange apple slices in the center of the circle, leaving a 2-inch border all around. Fold up border over apples, pinching together slightly.
- Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over apples.
- Bake crostata in the preheated oven until crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 102.5 mg, Sugar 24.2 g
AMAZING APPLE CROSTATA
There's an Italian restaurant famous for their family-style eating. You'd think something as simple as apple pie wouldn't be as decadent or exotic as this, but you would be very, very wrong. I'm not a dessert lover but I took one of these home and ate it even after it was all soggy from melted ice cream and savored every morsel. There are no words for how good this is. This crust is to die for!
Provided by ANGELSTAR
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Mix flour, 2 tablespoons sugar, and salt together with an electric mixer until combined. Mix in butter until mixture resembles coarse meal. Add ice water, 2 teaspoons at a time, while the mixer is running until dough just holds together. Test dough by pinching a small amount between your fingers; if it is crumbly, add a 1 teaspoon more ice water at a time.
- Wrap dough in plastic wrap and chill until slightly firm, 20 to 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Squeeze 1/2 the lemon over the apple slices to keep from browning.
- Place a large piece of parchment paper on a flat work surface. Roll dough into a round 12 to 16 inches in diameter, 1/4 to 1/2-inch thick. Arrange apple slices in 2 layers on the dough, leaving a 1 1/2 to 2-inch border all around. Fold up the border, pleating the edge to make it fit; leave most of the apples uncovered.
- Combine 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over apples. Squeeze remaining 1/2 lemon over apples. Sprinkle 2 teaspoons sugar over crust. Transfer parchment paper to a baking sheet.
- Bake in the preheated oven until crust is golden brown, 50 to 60 minutes.
Nutrition Facts : Calories 479.6 calories, Carbohydrate 65.5 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 3.7 g, Protein 4.3 g, SaturatedFat 14.7 g, Sodium 392.7 mg, Sugar 33.5 g
CROSTATA DOUGH
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 8-by-11-inch lattice-topped tart
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
PEACH CROSTATA
This is easy to make (no-roll crust) and really lets the fresh peach flavor shine through. From Arthur Schwartz's "Soup Suppers".
Provided by Elisabetta47
Categories Tarts
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- In a mixing bowl, stir together flour, 1/4 C of the sugar, and salt.
- Cut in butter, using the tips of your fingers, to a coarse meal texture.
- Press mixture evenly into bottom and up sides of deep 9-10-inch pie plate.
- Make top neat.
- Arrange peaches over the crust and sprinkle with remaining 3/4 C of sugar.
- Dust with cinnamon if desired.
- Bake for 15 minutes.
- Meanwhile, in a small bowl, whisk together cream (or other) and eggs until well blended.
- After 15 minutes, remove crostata and pour egg and cream mixture over it.
- Return to oven for another 30 minutes until well set.
- Serve warm (not hot) or at room temperature.
- Crostata is best if never refrigerated.
- Make be baked several hours ahead.
- Can be kept at room temperature for up to 24 hours.
- Nectarines may be substituted for the peaches.
Nutrition Facts : Calories 616, Fat 32.3, SaturatedFat 19.5, Cholesterol 165.6, Sodium 342.1, Carbohydrate 75.7, Fiber 2.6, Sugar 41.8, Protein 8.3
PEAR & BLACKBERRY CROSTATA
This traditional shortcrust lattice pie is filled with sweet, ripe fruit- serve warm with plenty of custard, cream or ice cream
Provided by Angela Boggiano
Categories Afternoon tea, Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4 and put a baking tray in the oven to preheat. On a lightly floured surface, roll out two-thirds of the pastry to a 5mm thick disc and use to line a 23cm pie tin, leaving any excess pastry to overhang. Spread the conserve onto the pastry base, then top with the blackberries and pears.
- Roll out the remaining pastry on a lightly floured surface to 5mm thick. Using a fluted ravioli wheel, cut the dough into 12 x 23cm strips. To lattice the pastry, place a pastry strip horizontally on top of the pie, then lay a strip vertically, repeating to create a woven pattern. For an easier topping, simply arrange half the strips at 2cm intervals across the top of the pie. Repeat crosswise with the remaining strips. Seal and trim any excess pastry.
- Place the crostata on the hot baking tray on the lowest shelf and bake for 40 mins. Set aside for 15 mins to cool then dust with icing sugar.
Nutrition Facts : Calories 401 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 30 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
More about "how to make a crostata food"
ITALIAN CROSTATA RECIPE: HOW TO MAKE THE DELICIOUS …
From flourishmentary.com
Cuisine ItalianEstimated Reading Time 7 minsCategory Breakfast, DessertCalories 400 per serving
- Let your butter and eggs sit out for 5 mins while you gather up all other ingredients and tools, and get them out on the counter.
- Roll your remaining crust into a ball, and then roll out into a round sheet with your rolling pin. Aim for the interior dimensions of your pie pan, because these need to reach the rim.
- Bake your Crostata in the fridge for 50 -60 minutes at 340 degrees Fahrenheit. Remove from oven when the crostata has a soft golden color and slightly brown at the edges.
HOW TO MAKE A CROSTATA | RACHAEL RAY IN SEASON
From rachaelraymag.com
Author Nina ElderEstimated Reading Time 1 min
HOW TO MAKE CROSTATAS - HOW-TO VIDEO - FINECOOKING
From finecooking.com
HOW TO MAKE CROSTATA | ITALIAN JAM TART | - ITALIAN FOOD
From cfood.org
CROSTATA (ITALIAN JAM TART): JUST LIKE NONNA'S! - PINA ...
From pinabresciani.com
CROSTATA & HOW TO MAKE THE APPLE ROSES - THE SPICE CHICA™
From thespicechica.com
HOW TO MAKE A CROSTATA | JOVINA COOKS
From jovinacooksitalian.com
HOW NOT TO MAKE A CROSTATA – THE EVERYWHEREIST
From everywhereist.com
HOW TO MAKE CROSTATA RECIPES - ITALIAN FOOD
From cfood.org
PEACH CROSTATA RECIPE - MELISSA RUBEL JACOBSON | FOOD & WINE
From foodandwine.com
CROSTATA RECIPES FOR WHEN YOU DON'T FEEL LIKE MAKING PIE ...
From foodandwine.com
44 CROSTATA IDEAS | FOOD, FAVORITE RECIPES, YUMMY FOOD
From pinterest.com
HOW TO MAKE CROSTATA | HOLIDAY BAKING, THE JOY OF BAKING, FOOD
From pinterest.com
SAVOURY CHICKEN CROSTATA | CHICKEN.CA
From chicken.ca
CROSTATA ITALIAN JAM TART RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE A PEAR CROSTATA - WSJ
From wsj.com
HOW TO MAKE A QUICK CROSTATA DOUGH IN THE FOOD PROCESSOR ...
From youtube.com
BERRY CROSTATA RECIPE: PERFECT SUMMER DESSERT - SHE LOVES ...
From shelovesbiscotti.com
HOW TO MAKE CROSTATA | DESSERT RECIPES, FOOD, SWEET RECIPES
From pinterest.ca
HOW TO MAKE TART (CROSTATA) RECIPE | EMMA'S CHEF RECIPES
From emmaschefrecipes.com
HOW TO MAKE CROSTATAS – OZINTL MEDIA
From ozintl.com
HOW TO MAKE A CINNAMON-APPLE CROSTATA * IT'S A GOOD DAY
From ardelles.com
HOW TO MAKE CROSTATA | JOVINA COOKS
From jovinacooksitalian.com
APPLE CROSTATA - FROSTING AND GLUE EASY DESSERTS AND KID ...
From frostingandglue.com
HOW TO MAKE A CROSTATA
From gedig.netlify.app
HOW TO MAKE ANY GALETTE (OR CROSTATA) IN 7 STEPS ...
From pinterest.ca
HOW TO PREPARE QUICK CROSTATA | THE TASTY DINNER
From tastydinner.netlify.app
HOW TO MAKE A STRAWBERRY CROSTATA | STRAWBERRY JAM ...
JAM FILLED CROSTATA ITALIAN PIE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HOW TO MAKE AN EASY APPLE CROSTATA - BLUESKY AT HOME
From blueskyathome.com
HOW TO MAKE ITALIAN APPLE CROSTATA - BCLIVING
From bcliving.ca
HEIRLOOM TOMATO CROSTATA WITH HOMEMADE PESTO - FOOD NOUVEAU
From foodnouveau.com
HOW TO MAKE A CROSTATA RECIPES
From tfrecipes.com
HOW TO MAKE THE BEST FRUIT CROSTATA | GIADZY
From giadzy.com
HOW TO MAKE CROSTATA - THE WEDNESDAY CHEF
From thewednesdaychef.com
HOW TO MAKE LITTLE CROSTATA IN FOUR EASY STEPS | MERIDIAN ...
From latterdaysaintmag.com
EASY APPLE CROSTATA RECIPE | A QUICK TART OR GALETTE
From food.ninahendrick.com
HOW TO MAKE CROSTATA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CROSTATA DI FRUTTA (ITALIAN FRUIT TART) - INSIDE THE ...
From insidetherustickitchen.com
EASY BLUEBERRY CROSTATA - NINA HENDRICK FOOD
From food.ninahendrick.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love