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.
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.
RUSTIC PEACH AND BLUEBERRY CROSTATA
Steps:
- To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
- To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
- Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.
PLUM CROSTATA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 tart or 8 servings
Number Of Ingredients 12
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.
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
PLUM AND PORT CROSTATA
The filling for this Italian-style tart begins with a flavorful reduction of port wine and brown sugar; half a fresh Thai chile is added for a subtle-but entirely optional-bit of heat. Start with the best fruit you can find. Small, oval Italian prune plums are firmer and sweeter than other plums; plus, since they are a freestone fruit, their pits are not attached to the flesh and are therefore easily removed.
Yield makes one 8-inch pie
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out dough to a 12-inch round, 1/8 inch thick. Fit into an 8-inch pie plate, leaving a 1-inch overhang. Refrigerate or freeze until firm, about 30 minutes.
- Simmer port and 1/2 cup brown sugar in a saucepan until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Add chile, if desired. Cover, and let cool 10 minutes.
- Meanwhile, preheat oven to 400°F. Stir together remaining 3/4 cup brown sugar and the salt, plums, cornstarch, cinnamon, and port syrup. Pour into pie shell. Fold in overhang to form a border; brush dough with cream, and sprinkle with sanding sugar. Bake 30 minutes; reduce heat to 375°F. Bake until crust is golden and center is bubbling, about 90 minutes more. Let pie cool completely on a wire rack.
More about "plum and peach crostata food"
PEACH CROSTATA RECIPE - MELISSA RUBEL …
Web Dec 6, 2013 Ingredients 1 1/2 cups plus 2 tablespoons all-purpose flour 2 tablespoons granulated sugar Salt 6 …
From foodandwine.com
5/5 Total Time 2 hrs 25 minsAuthor Melissa Rubel Jacobson
From foodandwine.com
5/5 Total Time 2 hrs 25 minsAuthor Melissa Rubel Jacobson
- 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.
- Preheat the oven to 425°. In a medium bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt and the remaining 2 tablespoons of flour.
- On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet. Mound the peaches with their juices in the center of the dough, leaving a 2-inch border all around. Fold the edge of the dough up and over the peaches. Refrigerate the tart until chilled, about 30 minutes.
- Brush the dough with the cream and sprinkle with the turbinado sugar. Bake for about 50 minutes, until the crust is golden and the peaches are bubbling. Let cool for 15 minutes before serving.
PLUM AND PEACH CROSTATA | EPICURICLOUD (TINA …
Web Jul 14, 2020 Crostata 1 single pie crust homemade or store bought 6 plums, sliced 1 peach, sliced 3-4 tablespoons …
From epicuricloud.com
Ratings 1Calories 214 per servingCategory Dessert
From epicuricloud.com
Ratings 1Calories 214 per servingCategory Dessert
- Arrange rolled-out pie crust on baking sheet lined with parchment paper. (I rolled my crust to about a 12" diameter.)
- Arrange fruit in center of pie crust - leaving about 1 1/2 - 2" of crust at edge to fold over. Fold crust over outside of filling, crust will overlap itself. There should be a center circle of exposed fruit.
PLUM AND PEACH CROSTATA - YOUTUBE
Web Jul 13, 2020 Plum and Peach Crostata - YouTube Summertime is the perfect time to make this delicious Plum & Peach Crostata or Galette! Step-by-step instructions - easier than making pie!RECIPE:...
From youtube.com
Author epicuricloudViews 450
From youtube.com
Author epicuricloudViews 450
PEACH CROSTATA RECIPE - EASY ITALIAN PIE
Web Jul 21, 2020 Preheat the oven to 375℉ (190°C); position rack to bottom third. Roll out the dough into a 12-13 inch circle on a lightly floured piece of parchment paper. Place …
From shelovesbiscotti.com
From shelovesbiscotti.com
PEACH-PLUM GALETTE RECIPE | BON APPéTIT
Web Aug 13, 2019 Combine cornstarch, lime zest, salt, and ⅓ cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, …
From bonappetit.com
From bonappetit.com
SUMMER PLUM CROSTATA RECIPE - KELLY LIKEN
Web Jul 29, 2019 1 1/4 cups all-purpose flour, plus more for dusting. 1/2 cup sugar, plus more for sprinkling. 1/4 teaspoon salt. 1 stick cold unsalted butter, cubed and chilled
From foodandwine.com
From foodandwine.com
PLUM CROSTATA RECIPE - PILLSBURY.COM
Web Nov 7, 2013 Steps 1 In large bowl, stir together plums, 1/2 cup sugar, the plum preserves, vanilla and allspice. Let stand 30 minutes, stirring occasionally. 2 Heat oven to …
From pillsbury.com
From pillsbury.com
RUSTIC WHOLE WHEAT PEACH, PLUM, AND …
Web Aug 24, 2011 Combine the sliced peach, plums, and raspberries in a bowl. Add the sugar and 1 tablespoon of flour. Mix gently and spoon the fruit mixture into the …
From food52.com
From food52.com
PLUM AND ALMOND CROSTATA - BAKE OR BREAK
Web Feb 19, 2021 To make the filling: Place the plums in a medium bowl. Add the sugar and flour, and toss to coat. Crumble the almond paste and sprinkle over the crust, leaving …
From bakeorbreak.com
From bakeorbreak.com
PEACH & PLUOT CROSTATA | THE CANNED PEACHES PROJECT
Web In a large bowl, whisk together cornstarch, sugars, cinnamon and salt. Set aside. Using a sharp knife, slice all fruit about 1/4" thick. Place into bowl with cornstarch and sugar, and …
From cannedpeachesproject.com
From cannedpeachesproject.com
ITALIAN CROSTATA RECIPE (WITH PEACHES) | KITCHN
Web Jun 27, 2022 Bring a large pot of water to a boil over medium-high heat. Score 3 pounds peaches with a paring knife by making a shallow “x” mark in the bottom of each one, just …
From thekitchn.com
From thekitchn.com
PEACH CROSTATA RECIPE - MARISA'S ITALIAN KITCHEN
Web Jul 24, 2022 Warm a tablespoon of apricot jam in the microwave and gently brush the jam over the peaches. Sprinkle the top with demerara sugar. Bake the crostata in a …
From marisasitaliankitchen.com
From marisasitaliankitchen.com
RECIPE: PEACH AND PLUM CRISP | THE SEATTLE TIMES
Web Aug 21, 2014 2. In a 9- by 13-inch baking dish, toss fruit with sugar, lemon juice, cornstarch, vanilla extract and rosewater, if using. 3. In a medium bowl, combine oats, …
From seattletimes.com
From seattletimes.com
23 PEACH AND PLUM RECIPES THAT SCREAM SUMMER | SAVEUR
Web Jul 24, 2018 Burnt Peaches and Plums with Mascarpone and Hazelnuts. At once rustic and refined, this technique amplifies the inherent sweetness of the fruit. The mascarpone …
From saveur.com
From saveur.com
PLUM CROSTATA (VEGAN, GLUTEN-FREE) - UNCONVENTIONAL BAKER
Web Oct 19, 2016 Instructions. Preheat oven to 350F. Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit …
From unconventionalbaker.com
From unconventionalbaker.com
PLUM AND PEACH CRISP RECIPE - 101 COOKBOOKS
Web Preheat the oven to 400F degrees. Cut the peaches and plums into bite-sized, 1-inch pieces. I cut relatively chubby slices and then cut them again in quarters or thirds. Place …
From 101cookbooks.com
From 101cookbooks.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