FRESH PEAR CROSTATA
Number Of Ingredients 6
Steps:
- 1. Let pie crust pouch stand at room temperature for 15 to 20 minutes.2. Meanwhile, heat oven to 450°F. In medium bowl, combine 1/2 cup sugar and flour blend well. Add pears toss gently.3. Remove pie crust from pouch. Unfold crust place in ungreased 15x10x1-inch baking pan. Press out fold lines.4. Spoon pear mixture onto center of crust, leaving 2-inch border. Fold edge of crust 2 inches over pear mixture crimp crust slightly. Sprinkle crust edge with 1 teaspoon sugar.5. Bake at 450'F. for 14 to 20 minutes or until crust is golden brown and pears are tender, sprinkling almonds over pear mixture during last 5 minutes of baking time. Cool at least 15 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 340 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 6 g 30% * Cholesterol: 25 mg 8% * Sodium: 110 mg 5% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 3 g 12% * Sugars: 36 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 80% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 3 Fruit, 2 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 FatVariationsFresh Peach Pie: Substitute sliced fresh peaches for strawberries. Omit red food color.Fresh Raspberry Pie: Substitute fresh raspberries for strawberries. Prepof crust 2 inches over pear mixture crimp crust slightly. Sprinkle crust edge with 1 teaspoon sugar.
Nutrition Facts : Nutritional Facts Serves
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.
PEAR AND CRANBERRY CROSTATA
Provided by Ina Garten
Categories dessert
Time 1h50m
Yield 2 tarts; 12 servings
Number Of Ingredients 13
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 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 1/4 cup 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 and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
- Preheat the oven to 450 degrees.
- Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
- For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
- Combine the flour, sugar, salt, cinnamon, and allspice 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 holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
- Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.
PEAR AND APPLE CROSTATA WITH FIVE-SPICE WHIPPED CREAM
Categories Dairy Fruit Dessert Bake Vegetarian Apple Pear Spice Spring Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- for crust:
- Mix both flours, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until butter and shortening form pea-size pieces. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 1 hour. (Can be prepared 3 days ahead. Keep refrigerated.)
- for filling:
- Position rack in center of oven and preheat oven to 400°F. Combine first 6 ingredients in large bowl. Toss to blend. Let stand until juices form, about 15 minutes.
- Roll out dough on lightly floured work surface to 1 1/2-inch round. Transfer dough to unrimmed baking sheet. Mound filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar.
- Bake crostata until crust is golden and juices bubble thickly, about 40 minutes. Transfer baking sheet to rack; cool 10 minutes. Slide metal spatula under crust to free from baking sheet. Cool crostata to lukewarm. Using large tart pan bottom as aid, transfer crostata to platter.
- Whip cream, honey and five-spice powder in medium bowl until stiff. Serve crostata lukewarm or at room temperature with whipped cream.
- *A blend of ground anise, cinnamon, star anise, cloves and ginger, available in the spice section of most supermarkets.
FRESH PEACH CROSTATA
No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.
Provided by Kim Barnouin
Categories HarperCollins HarperCollins Summer Dessert Peach Tart Vegan
Yield Makes 1 (9-inch) crostata
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. Bring a small pot of water to a boil over high heat. Using a small, sharp knife, cut a small "x" into the skin at the bottom of each peach. Place the peaches in boiling water for 20 seconds. Pour into a colander and rinse under cool running water. Starting at the "x," peel the skin from the peaches and discard. Slice the peaches and place in a small bowl, sprinkling with the 3 tablespoons sugar and set aside.
- In a medium bowl, combine the remaining 5 tablespoons sugar with the flour, Earth Balance, nutmeg, and almond extract. Using your fingers, rub the mixture together until incorporated and set aside.
- Dust a clean work surface with flour. Roll the pastry dough out into a circle about 13 inches across, trimming the edges so they are even. Transfer the dough to a sheet of parchment paper. Spread two-thirds of the sugar-flour mixture on the bottom of the crust, leaving a 2-inch border around the edge. Place two-thirds of the peaches over the flour mixture. Sprinkle the remaining flour mixture over the peaches. Add the remaining peaches on top. Fold the outer edge of the pastry dough in over the crostata to create a crust, pinching excess dough to secure.
- Leaving the crostata on the parchment paper, transfer to a baking sheet. Sprinkle the sliced almonds on top and bake until the crust is golden brown and the filling is bubbly, about 50 minutes. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Serve hot, warm, or at room temperature.
PEAR AND FRANGIPANE CROSTATA
Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone fruit in summer - but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
- Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
- Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.
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PEAR CROSTATA RECIPE - ZAKARY PELACCIO | FOOD & WINE
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Servings 10Total Time 10 hrs 30 minsCategory Pies
- Combine flour and 1 teaspoon salt in a medium bowl. Using your fingers, incorporate 6 tablespoons butter pieces into flour mixture until mixture resembles small peas. Whisk together egg, marsala, and 1 tablespoon brown sugar in a small bowl. Add egg mixture to flour mixture; stir with a fork until incorporated. Stir in 1 tablespoon ice water, adding remaining 1 tablespoon ice water if needed, 1 teaspoon at a time, until a shaggy dough forms. Shape dough into a disk; wrap tightly in plastic wrap, and chill at least 1 hour or up to 8 hours.
- Place remaining 3/4 cup brown sugar in a 12-inch ovenproof sauté pan. Cook over medium, stirring occasionally with a wooden spoon, until melted and smooth, about 6 minutes. Reduce heat to medium-low, and stir in lemon juice, cinnamon, ginger, remaining 2 tablespoons butter, and remaining 1/4 teaspoon salt until well combined. Add pears; cook, stirring and basting occasionally, until pears are softened and liquid is syrupy, 20 to 30 minutes. Remove from heat; let cool slightly, about 30 minutes.
- Meanwhile, preheat oven to 350°F. On a lightly floured surface, roll dough into a 12-inch (about 1/4-inch-thick) circle, trimming edges if needed. Chill 30 minutes.
- Carefully arrange pears, outsides of wedges facing down and slightly overlapping, in concentric circles in sauté pan. Top with dough, tucking edges in around pears. Cut 5 slits in dough to allow steam to escape. Bake in preheated oven until top is golden brown, 35 to 40 minutes. Cool in pan on a wire rack 10 minutes. Carefully invert onto a rimmed plate. Serve warm or at room temperature.
FRESH PEAR CROSTATA RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (21)Category DessertServings 8Total Time 1 hr
- Heat oven to 450°F. In medium bowl, mix 1/2 cup sugar and the flour. Gently stir in pears to coat.
- Spoon pear mixture onto center of crust to within 2 inches of edge. Carefully fold 2-inch edge of crust up over pear mixture, pleating crust slightly as necessary. Sprinkle 1 teaspoon sugar over crust edge.
- Bake 14 to 20 minutes or until pears are tender and crust is golden brown, sprinkling almonds over pear mixture during last 5 minutes of bake time. Cool 15 minutes. Cut into wedges; serve warm.
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