Cherry Apricot Crostata With Ricotta Filling Recipe 455

CROSTATA WITH DRIED APRICOTS AND TALEGGIO

Steps:

• For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.
• For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese.
• Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling.
• Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm.

APRICOT AND CHERRY CROSTATA

Steps:

• Make crust
• Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
• Roll out dough between 2 sheets of plastic to 11-inch round. Remove top sheet of plastic from dough and invert dough onto 9-inch-diameter tart pan with removable bottom. Remove second sheet of plastic. Press dough onto bottom and up sides of pan. Fold excess dough in, forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.
• Preheat oven to 375°F. Bake crust until set but still pale, piercing with fork if crust bubbles, about 25 minutes. Cool on rack. Maintain oven temperature.
• Make filling
• Blanch apricots in pot of boiling water 1 minute. Transfer to bowl of ice water to cool. Drain. Peel, halve and pit apricots. Cut each apricot half into 3 wedges. Arrange, rounded side down, in crust. Arrange cherries over and around apricots. Sprinkle sugar over.
• Bake tart until apricots are tender, about 50 minutes. Transfer to rack. Stir apricot preserves in heavy small saucepan over low heat until melted. Strain. Brush strained preserves over fruit in tart. Remove pan sides from tart. Place tart on platter. Serve slightly warm or at room temperature. (Can be made 4 hours ahead. Let stand at room temperature.)

APRICOT CROSTATA

Steps:

• Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
• Beat in egg and vanilla.
• Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
• Shape dough into 2 balls, 1 slightly larger than the other.
• Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
• Stir together preserves, lemon juice, and extract in a small bowl.
• Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round.
• Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom.
• Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim.
• Chill shell.
• Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips.
• Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
• Preheat oven to 375°F
• Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips.
• Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends.
• Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes.
• Cool completely in pan on a rack.

APRICOT CROSTATA

Steps:

• Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
• Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
• Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
• Pat dough ball into a thick circle onto the prepared baking sheet.
• Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
• Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
• While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
• Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.

APRICOT CROSTATA

Steps:

• Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
• Shape dough into 2 balls, 1 slightly larger than the other. Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
• Stir together preserves, lemon juice, and extract in a small bowl.
• Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round. Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom. Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim. Chill shell.
• Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips. Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
• Preheat oven to 375°F.
• Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips. Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends. Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes. Cool completely in pan on a rack.