Nectarine Plum Crostada Food

NECTARINE-PLUM CROSTATA

Steps:

• In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
• Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
• In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
• Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.

NECTARINE AND PLUM CROSTATA

Steps:

• Blend flour, salt, and sugar in the food processor.
• Add butter and blend, pulsing, until the mixture resembles coarse meal.
• Slowly add 2 tablespoons of ice water and blend just until the dough begins to clump together, adding more ice water by teaspoonfuls if the dough is dry. Gather the dough into a ball and flatten into a disk.
• Wrap in plastic and chill for one hour. Soften slightly at room temperature before rolling out.
• Roll out the dough between sheets of Gefen Parchment Paper until it is 14 inches in diameter. Remove the top sheet of parchment. Using the bottom sheet to aid you, transfer the dough onto a large unrimmed baking sheet. Chill for 10 minutes.
• Preheat the oven to 375°F.
• Combine peach and plum slices, sugar, lemon zest, flour, and cinnamon in a medium bowl; toss to blend.
• Spread apricot preserves and ground almonds over the crust, leaving a 3 - 4 inch plain border.
• Arrange fruit slices in concentric circles on top of the preserves and ground almonds, overlapping slightly.
• Using parchment to aid you, fold the plain crust border up over the fruit slices, pinching any cracks in the crust.
• Brush the crust with egg wash. Sprinkle crust edges, peaches, and plums with remaining turbinado sugar.
• Bake the crostata for 45-50 minutes until the crust is golden and the fruits are bubbling. Remove from the oven.
• Slide a long, thin knife between the parchment and crostata. Allow to cool for at least 20 minutes. Cut into wedges and serve warm or at room temperature. Garnish with red currants, mint leaves, and fresh berries.

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.

BLUEBERRY CROSTATA

Steps:

• For the crust: Put the flour, granulated sugar and salt in a food processor fitted with a steel blade; pulse to combine. Add the butter and pulse until it is in small pieces and distributed throughout the flour. With the machine running, add the ice water 1 tablespoon at a time until the dough comes together in a ball. Turn out onto a floured surface and gently form into a disc. Wrap in plastic wrap and put in the freezer for at least 1 hour.
• Roll the dough out on a lightly floured surface into a 10-inch circle and transfer to a rimmed baking sheet, then refrigerate 20 minutes.
• For the filling: Meanwhile, combine the blueberries, granulated sugar, cornstarch, lemon juice and zest in a medium bowl; mix gently until the berries are evenly coated and glossy.
• To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle. Brush the crust with egg and sprinkle with sparkling sugar, if using. Bake until the crust is golden and the filling just begins to bubble, 20 to 22 minutes. Let cool 20 minutes and serve warm or at room temperature.

NECTARINE PLUM AND BLUEBERRY CROSTATA

Steps:

• Mix flour, sugar and salt in a mixing bowl. Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into a ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 30 minutes.
• Preheat oven to 425 degrees F.
• Roll the dough into a free form circle, approximately 14-inches in diameter. Place on baking sheet lined with parchment paper. Sprinkle center of dough with 1/4 cup of flour. Toss nectarines, plums and blueberries with 1 cup of sugar. Spread mixture in center of dough to within 3 inches of edge. Fold dough border over the mixture, leaving a circle uncovered in the center. Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender.
• Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.

PLUM CROSTATA

Steps:

• For the dough: In a standing mixer with a paddle blend together flour, sugar and lemon zest. Add butter and continue mixing on low until sandy looking. Meanwhile whisk together egg and yolk. Add to flour/butter mixture and blend on low just until it comes together. Form into a ball and chill.
• Roll dough out to a 14-inch circle and place on a parchment paper lined sheet pan. Fold over 1/2 inch of the crust to form a rustic edge. Spread jam on center of tart then fan around wedges of plums and dot with raspberries. Drizzle honey over plums, brush edge with cream and sprinkle with coarse sugar. Bake at 375 until fruit is tender and crust is cooked on the under side, about 25 to 30 minutes.
• Note: You may use frozen raspberries if fresh is not available. Also if you can't find coarse sugar, use raw sugar.

RUSTIC NECTARINE AND RASPBERRY CROSTATA WITH CORNMEAL CRUST

Steps:

• To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
• Add butter, and pulse until butter is pea size.
• Add 1/3 cup ice water and pulse until dough forms moist clumps.
• Add more water by teaspoon fulls if too dry.
• Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
• Can be made 1 day ahead.
• Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking.
• Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
• To make Filling: Stir sugar and cornstarch to blend.
• Mix in fruit and vanilla.
• Let stand until juices are released, stirring occasionally, about 30 minutes.
• Preheat oven to 375°F.
• Transfer baking sheet with dough to work surface and let stand for 8 minutes.
• Spoon fruit and juices into center of dough, making a even 10 inch diameter.
• Brush a 2 inch border of dough with egg.
• Lift about 2 inches of dough border and pinch to form vertical seam.
• Pinching every two inches.
• See photo- middle six inches of fruit should remain uncovered.
• Brush folded border with egg and sprinkle with raw sugar.
• Place baking sheet with tart in oven.
• Bake until crust is golden and fruit is bubbling, about 55 minutes.
• Remove from oven and transfer with large spatula to cooling rack.
• Brush fruit with heated preserves.
• Cool 45 minutes.
• Serve warm, or at room temperature.
• A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.

NECTARINE PLUM CROSTADA

Steps:

• To prepare crust, stir together flour, sugar, cinnamon and salt in a medium bowl. Add butter; cut in with the back of a fork until butter is reduced to oatmeal-size pieces. Add 3 tablespoons ice water; toss until moist clumps form, adding more water as needed if dough is too dry. Gather into a ball and flatten into a disk. Wrap and chill for at least 1 hour or up to 1 day. To prepare filling, stir together sugar and cornstarch in a medium bowl. Add fruit and vanilla and toss well to coat. Let stand for 30 minutes. Meanwhile, roll out dough into a 12-inch circle on a lightly floured board. Place on a parchment lined baking sheet; spoon fruit and juices into the center leaving a 2-inch border of dough on the outside. Brush border of dough with egg wash. Fold up and over fruit to partially enclose (center 6-inches of fruit should be uncovered). Brush dough with egg wash and sprinkle with sugar. Bake in preheated 375°F oven for 55 minutes or until crust is golden brown and fruit filling is bubbling at the edges. Remove from oven and loosen tart from parchment with a spatula. Brush with fruit preserves. Slide onto a rack and let cool for 45 minutes. Serve warm or at room temperature with ice cream. Makes 8 servings.

PLUM CROSTATA

Steps:

• In food processor add the 1 1/4 cups of flour, 2 tablesppons sugar and salt - pulse to mix completly. Add butter and pulse to incorperate to resemble a course pea sized mixture. Add cold water slowly and pulse until the dough comes together. (do not over mix) Gather the dough and pat into a rounnd ball wrap in cling wrap and refridgerate for approxiamtely 30 minutes to an an hour.
• Preheat the oven to 425 degrees position the rack to the thrid level - line the baking sheet with parchment paper. Working on a lightly floured surface roll out the dough into a disk shape to approximately 12 inches in diameter, transfer to the baking sheet and chill for another 15 to 30 minutes.
• In a bowl combine the remaining regular sugar plus 2 tablespoons (sugar not raw sugar) with cornstartch, cinnamon and organge zest. Add the plums and toss well. Let the mixture stand stirring every 5 mins or so to release the sugars from the plums for apporximately 15 to 20 minutes or until sugar is dissolved.
• Arrange the fruit in a circular fashion around the dough working into the center making sure to leave a good 1 1/2 inch plus around the outside edges. Fold the dough over onto the plums. Brush the outside rim of dough with the egg yolk whisked with the water - and sprinkle with the raw sugar.
• Bake the crostata for approx 50 mins or until center fruit is bubbling and the outside crust is golden brown - let cool on baking sheet for a good 30 to 40 minutes cut in wedges and serve with ice cream or whipped cream.
• You can fridgerate the actual dough for up to 3 days.

SUMMER FRUIT CROSTATA (INA GARTEN)

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!

RUSTIC NECTARINE AND BLACKBERRY CROSTATA WITH CORNMEAL CRUST

Steps:

• For crust:
• Combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. (Can be made 1 day ahead. Chill. Let soften slightly at room temperature before rolling out.)
• Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.
• For filling and baking:
• Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
• Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.
• Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.
• Available at Italian markets, natural foods stores, and some supermarkets.

NECTARINE AND PLUM GALETTE

Steps:

• heat oven to 425 degrees F. You'll ned a 15 X 11 inch rimmed baking pan lined with parchment or nonstick foil.
• combine fruit, granulated sugar, cinnamon, and almond extract until evenly coated.
• unroll pie crust onto lined baking pan.
• place fruit mixture in center, leaving a 1 1/2 inch border around edges. fold edges of crust over filling, pleating and pressing dough together to hold shape.
• brush crust edges with egg white;sprinkle with sugar. bake 15 minutes. reduce oven temp to 375 degrees F. bake 20 minutes, or until crust is browned and fruit is juicy and tender. cool 10 minutes. slide onto rack to cool.