Peach Raspberry Crostata Food

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.

RASPBERRY & PEACH CROSTATA

Steps:

• In a medium mixing bowl combine flour, sugar, and a pinch of salt.
• In a separate bowl or cup, beat together egg yolks and water until well blended.
• Add unsalted butter to flour mixture, using a pastry blender or a fork, cut the butter into the flour until the mixture resembles coarse crumbles, with some small pea-sized pieces.
• Gradually mix in the egg mixture using a fork. It will be crumbly, use your hands to bring it together, it will moisten and the mixture will start to clump together. If the mixture is still too crumbly and not holding together when pressed, add an additional teaspoon of cold water. *Note this is not a wet dough, you do not want to add too much water.
• Shape dough into a thick disk, wrap with plastic wrap and place in the refrigerator for 1-2 hours.
• Preheat oven to 425 degrees.
• In a medium sized bowl add 1 1/2 cups of fresh raspberries, peach preserves, and 2 teaspoons of sugar. Stir together. Set aside.
• Cut the dough into 3 equal pieces, for your 3 crostatas. On a lightly floured surface roll out the dough until 1/8 inch thick, repeat with remaining 2 pieces of dough.
• Add about 1/2 cups of raspberry peach mixture to the center of each piece of dough, evenly distributing the raspberry and peach filling between each pastry leaving a 1 inch border around the edge. Top with remaining fresh raspberries, about 6-8 on each.
• Bring up the edges of the dough, pleating and folding as needed, to partly cover the raspberry & peach filling and leaving the center exposed. This is my favorite part, play around and find what you like, each of mine come out a little different. Brush the pastry with the melted butter and sprinkle the dough and raspberry center with turbinado sugar.
• Using a metal spatula, carefully place on prepared sheet pan, add remaining crostatas and place in the oven to bake for 18-20 minutes.
• Let it cool 10 minutes to allow center to thicken, then serve with a dollop of ice-cream.

FRESH PEACH CROSTATA

Steps:

• Preheat oven to 375 degrees F.
• Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
• In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
• Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.

SUMMER PEACH AND RHUBARB CROSTATA

Steps:

• For the crostatas: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• In a medium mixing bowl, combine the peaches, rhubarb, lime juice, triple sec, vanilla and 1/3 cup of the sugar.
• Unfold the puff pastry dough onto a floured work surface. Using a floured rolling pin, roll out to a thickness of 1/8 inch. Using a round cutter or a 6-inch circular template, cut 4 circles into the dough and transfer to the prepared baking sheet. Fold 1/2 inch of the dough over itself all around the edge of each circle, crimping it with your fingers to create a thin border. Using a fork, pierce the pastry dough all over.
• Using a slotted spoon to leave excess liquid behind, spoon some of the fruit mixture into the center of each circle. Using a pastry brush, brush each pastry edge with some of the remaining fruit liquid and sprinkle with the remaining 1 tablespoon sugar. Bake until the edges are golden brown and the centers are bubbling, 25 to 30 minutes.
• While the crostatas are baking, reduce the remaining fruit liquid in a small pot to a syrupy consistency, about 5 minutes.
• For the creme fraiche: In a small bowl, whisk together the creme fraiche, agave and lime zest and juice until soft peaks form.
• Remove the crostatas from the oven and spoon the fruit syrup over the top as a glaze. Allow to cool slightly before serving with a dollop of the creme fraiche and a sprig of mint.

CROSTATA WITH RASPBERRY JAM

Steps:

• Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
• Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.

PEACH RASPBERRY CROSTATA

Steps:

• Preheat oven to 425°.
• Combine peaches, raspberries and lemon juice in a medium bowl and set aside.
• In another bowl, combine granulated sugar, instant tapioca, and cinnamon. Stir into the fruit mixture and let stand for ten minutes.
• Unroll pie crust onto a parchment-lined baking sheet or pan.
• Spoon filling onto the center of the crust, leaving at least 2 inches around the edge for folding over.
• Fold the edge over the filling, pleating as you go with your fingers.
• Use a pastry brush to brush egg whites over the folded over edges of the pastry crust.
• Slice butter into thin squares and dot the filling.
• Sprinkle filling with coarse sugar.
• Bake on baking sheet in oven for 25 - 30 minutes, or until the crust is golden brown and the filling is cooked through.
• Transfer the crostata to a wire rack to cool for at least ten minutes before serving.

RUSTIC PEACH AND RASPBERRY CROSTATA

Steps:

• For the crust:
• Combine the first three ingredients in the bowl of a food processor and blend. Add the cold butter and pulse until small pea-size pieces of dough are formed, making sure to not overwork the butter. Add the ice-cold water and pulse until the dough forms moist clumps and barely comes together. Lightly flour a surface and turn the dough out on it. Gather it into a bowl and then pat it down to form a disk. Wrap it well in plastic wrap and chill for an hour.
• For the filling:
• In a medium bowl, blend the brown sugar, flour, lemon zest, vanilla extract and nutmeg. Add the sliced and peeled peaches. Let the mixture stand for 20 minutes or until the peach juices are released, stirring every now and then. Gently fold in the raspberries.
• Preheat the oven to 375°F. Remove the dough from the refrigerator and allow it to soften slightly at room temperature; about 15 minutes (this step will make the rolling easier). Line a baking sheet with parchment paper and set aside.
• Place the dough between two pieces of parchment paper and roll it out to a 13" disc. Alternatively, you can lightly flour a work surface and roll the dough out. Lift the disc from the work surface by rolling it around the rolling pin and then unroll it onto the prepared baking sheet.
• Spoon the fruit mixture into the center of the dough, leaving a 2-inch border around the outer edge. Fold in the edges of the dough about an inch over the fruit filling to create a rustic border. Brush the folded dough boarder with the milk and sprinkle with the turbinado sugar. Dot the filling with the diced butter (this is optional).
• Bake the crostata for about 30-40 minutes, or, until the crust is golden brown and the fruit filling is set. Remove from the oven. Lift the parchment paper and place on a rack to cool. Brush the still warm fruit with the preserves/jam. Carefully remove the parchment paper.
• The peach and raspberry crostata can be served slightly warm or at room temperature (with vanilla ice cream, if desired).