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.
NECTARINE OR PEACH AND BLACKBERRY GALETTE
Nectarines and peaches work equally well here, as long as they're ripe and sweet. You can find almond powder, also called almond flour, in markets that sell baking supplies. The thin layer under the fruit will absorb juice so that the crust doesn't get soggy. Once you assemble the galette, you must place it in the freezer for an hour before baking, so plan accordingly.
Provided by Martha Rose Shulman
Categories dessert
Time 2h30m
Yield 1 9-inch galette, serving 8
Number Of Ingredients 9
Steps:
- Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly and is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
- Combine the nectarines, blackberries, honey or 2 tablespoons of the sugar, 1/2 teaspoon of the cinnamon and the vanilla in a large bowl and gently toss together.
- Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 10 grams, TransFat 0 grams
CAST-IRON BLUEBERRY AND NECTARINE GALETTE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.
- Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges.
- Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet.
- Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash.
- Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes.
- Serve warm with a big scoop of vanilla ice cream.
BLUEBERRY AND PEACH GALETTE
This is a quick and easy way to make dessert! Perfect for last minute company. The rustic look makes it even more appealing. Serve it warm with vanilla ice cream.
Provided by csingleton24
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Roll out room temperature pie crust on parchment paper placed on a baking sheet. Make sure you use the parchment paper because the mixture will leak out!
- Mix blueberries and peaches with flour, sugar and lemon juice in large bowl until completely mixed.
- Add fruit mixture to the middle of the pie dough and turn up sides of dough all around. The dough will overlap at certain areas. This is okay, it makes it rustic!
- Mix egg white and milk together with whisk in small bowl and brush on the pie crust edges. Sprinkle sugar over wet dough.
- Bake in oven for 1 hour.
- Cool before serving.
BLACKBERRY AND NECTARINE GALETTE
I love highlighting the fruit of the summer in a delicious dessert. This is a free form tart or galette. There is a buttery crust with just a little cornmeal for texture and it's loaded with blackberries and nectarines. This is Julia Childs' recipe for the galette and can be filled with any fruit that you like, it can even be made into a savory tart.
Provided by Suzanne DeBrango
Categories Dessert
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas). Add the sour cream/water and stir with fork to combine.
- Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours. This is enough dough for 1 large or 2 smaller galette's, if making 2 divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.
- Place blackberries and sliced nectarines in a bowl, add the sugar, flour, salt and mix together. Set aside.
- Generously sprinkle flour on work surface, roll out the dough to a rustic circle approximately 1/8 inch thick. Place fruit in center and bring the sides up keeping some of the fruit exposed. Brush with egg wash or cream, sprinkle with sugar and bake at 400 degrees for 45-50 minutes or until the galette is golden brown and bubbly.
Nutrition Facts : Calories 326.3, Fat 23.6, SaturatedFat 14.2, Cholesterol 104.6, Sodium 70.1, Carbohydrate 26.8, Fiber 2, Sugar 15.2, Protein 3.6
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- Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in bowl of a food processor. Pulse until well combined, about 5 times. Add cubed chilled butter; pulse until mixture resembles small peas, about 12 times. Add 1/4 cup ice water; pulse until mixture is evenly moistened, about 8 times. Mixture should hold together when pinched. If it doesn’t, add remaining 1 tablespoon ice water, 1 teaspoon at a time, pulsing 3 times after each addition. Turn mixture out onto a clean work surface. Shape into a ball, and flatten into a disk. Wrap tightly in plastic wrap. Chill at least 2 hours or up to 3 days.
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