Lattice Topped Apricot Crostata Recipes

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APRICOT CROSTATA



Apricot Crostata image

A summer crostata dessert made with fresh apricots.

Provided by girzer

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 9h20m

Yield 10

Number Of Ingredients 15

2 pounds fresh apricots, pitted and sliced
¼ cup white sugar, or to taste
3 tablespoons rum
cooking spray
2 cups all-purpose flour, or more as needed, divided
6 tablespoons cold butter, cut into chunks
⅓ cup dark brown sugar
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup buttermilk
1 egg
½ cup orange juice
1 tablespoon confectioners' sugar, or as needed

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.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 45.3 g, Cholesterol 35.7 mg, Fat 8.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 4.8 g, Sodium 512.2 mg, Sugar 23.5 g

APRICOT CROSTATA



Apricot Crostata image

Make and share this Apricot Crostata recipe from Food.com.

Provided by dojemi

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 10

3/4 cup softened unsalted butter
1/3 cup sugar
1 large egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons fresh lemon zest, finely grated
1 cup fine-quality apricot preserves (11 oz)
4 teaspoons fresh lemon juice
1/8 teaspoon almond extract

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.

Nutrition Facts : Calories 561.8, Fat 24.4, SaturatedFat 14.9, Cholesterol 96.3, Sodium 231, Carbohydrate 81.8, Fiber 1.5, Sugar 31.1, Protein 6.5

LATTICE-TOPPED APRICOT TART



Lattice-Topped Apricot Tart image

Categories     Egg     Dessert     Bake     Apricot     Spring     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

filling
1 pound ripe apricots (about 8), halved, pitted
3 tablespoons water
3 tablespoons sugar
crust
2 cups all purpose flour
3/4 cup sugar
1/4 teaspoon salt
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1/2-inch pieces, room temperature
3 large egg yolks
1/3 cup apricot preserves
1/2 pound ripe apricots (about 4), halved, pitted, each half cut into 4 wedges
1 egg beaten with 1 teaspoon water (for glaze)

Steps:

  • for filling:
  • Combine 1 pound apricots and 3 tablespoons water in heavy large saucepan. Bring to boil, stirring often. Cover; cook over medium heat until apricots are almost tender, stirring occasionally, about 8 minutes. Stir in sugar; cook uncovered until apricots are very tender, liquid evaporates and mixture thickens, about 10 minutes. Cool filling slightly. (Can be made 1 day ahead. Cover; chill.)
  • for crust:
  • Mix flour, sugar and salt in medium bowl to blend. Add butter. Rub in with fingertips until coarse crumbs form. Using fork, mix in yolks. Transfer to work surface. Knead gently just until dough comes together. Divide dough into 2 pieces, using 2/3 of dough for 1 piece and remaining 1/3 for second piece. Flatten into disks. Wrap each disk in plastic. Let stand at room temperature 30 minutes.
  • Position rack in bottom third of oven and preheat to 350°F. Press larger dough disk onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Roll out second dough disk on parchment paper to 8-inch round. Cut dough into 1/2-inch-wide strips. Chill while filling tart. Spread apricot preserves evenly over bottom of unbaked crust. Spoon apricot filling over preserves. Arrange 1/2 pound apricot wedges atop filling. Arrange dough strips atop filling to form lattice. Trim ends of strips at tart pan edges. Brush lattice with egg glaze.
  • Bake tart until crust is golden brown and fruit just bubbles, about 1 hour 10 minutes. Cool on rack 45 minutes. Using small knife, gently loosen tart from pan sides. Remove sides. Serve slightly warm or at room temperature.

LATTICE-TOPPED APRICOT CROSTATA



Lattice-Topped Apricot Crostata image

Yield Makes 8 servings

Number Of Ingredients 12

1 3/4 sticks (3/4 cup plus 2 tablespoons) cold unsalted butter
1 1/2 cups all-purpose flour
1 cup cake flour (not self-rising)
1/3 cup sugar
1/4 teaspoon salt
1 whole large egg
1 large egg yolk
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1 1/2 cups apricot preserves
2 tablespoons sugar
1/4 cup sliced almonds

Steps:

  • Cut butter into 1/2-inch pieces. In a bowl whisk together flours, sugar, and salt. With your fingertips or a pastry blender blend in butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a cup with a fork stir together whole egg and yolk until combined well and stir into flour mixture. Stir in vanilla and lemon juice and with hands gently knead mixture just until it forms a dough.
  • Preheat oven to 350° F.
  • Form one third dough (about 1/2 pound) into a ball and flatten into a thin disk. Chill disk, wrapped in plastic wrap, while working with remaining two thirds.
  • Reserve one fourth remaining dough and crumble remainder into an 11-inch tart pan with a removable bottom and pat out dough to evenly cover bottom (not side). With lightly floured hands roll reserved piece of dough into several 1/2-inch-thick ropes. Arrange ropes end-to-end around edge of pastry against rim of pan, pressing gently, to form a shallow side. Spread preserves over bottom.
  • With a rolling pin roll out chilled dough between 2 sheets plastic wrap into an 11-inch round and transfer in plastic wrap to a baking sheet. Remove top sheet of plastic wrap and with a fluted pastry cutter cut round into 1-inch-wide strips. Freeze dough on baking sheet 10 minutes to firm up dough.
  • Working quickly, carefully invert dough strips onto baking sheet and remove plastic. Arrange dough strips over tart in an open lattice pattern (do not make a woven lattice), trimming edges to fit inside rim of pan. (Don't worry if strips break while making the lattice. Just lay any broken pieces in place‑they will meld together during baking.) Brush lattice with cold water and sprinkle with sugar. Scatter almonds over crostata and bake in middle of oven 45 minutes, or until lattice is golden. Cool crostata in pan on a rack. Crostata may be made 2 days ahead and kept, loosely covered, at room temperature.

LATTICE-TOPPED APPLE-APRICOT COBBLER FOR A CROWD



Lattice-Topped Apple-Apricot Cobbler for a Crowd image

Was surfing for those hilarious California cows and came across this recipe from their website....sounds yummy and cant wait to try it! Allow 2 hours for the crust to chill.

Provided by LAURIE

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups unsifted all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter
7 tablespoons cold milk
3 lbs golden delicious apples, peeled, cored and each cut into 12 wedges (7 to 8 medium apples, about 10 cups)
2 lbs fresh apricots, pitted and each cut into 8 wedges (about 10 , about 6 cups)
1/3 cup granulated sugar (or to taste, depending on sweetness of fruit)
1/3 cup packed light brown sugar
2 tablespoons finely grated orange zest
2 tablespoons unsalted butter

Steps:

  • Pastry, in a large bowl, mix the flour, sugar and salt to combine.
  • Cut the butter into about 16 pieces and scatter over the flour mixture.
  • With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
  • Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
  • Less milk might be sufficient, or mix in a little additional milk, if needed.
  • With your hands, gather the dough into a ball and divide it into 2 equal portions; shape each into a flat disc and wrap each in plastic wrap.
  • Refrigerate at least 2 hours before rolling.
  • Adjust rack to lower third of oven.
  • Preheat oven to 375 degrees F.
  • Filling, in a large bowl, toss the fruits. Add the sugars; toss gently.
  • Add the zest; toss gently to mix thoroughly.
  • Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
  • Dot with butter.
  • Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
  • With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
  • Roll the remaining dough into a 10 x 9-inch rectangle, 1/8-inch thick; cut it into 8 (9 x 11/4-inch) strips.
  • Weave a lattice top over the fruit, spacing the strips evenly.
  • If desired, sprinkle the crust with additional granulated sugar.
  • Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
  • Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
  • A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.

Nutrition Facts : Calories 323.6, Fat 14.4, SaturatedFat 8.8, Cholesterol 36.8, Sodium 107.7, Carbohydrate 48.6, Fiber 4.8, Sugar 30.6, Protein 3.4

CROSTATA DELLA BISNONNA



Crostata Della Bisnonna image

This is a stunning tart that is a great treat for any occasion. My grandma's mother used to do it with homemade apricot jam; but it turns out great with every kind of jam you happen to have around.

Provided by ANNAMA

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 10

Number Of Ingredients 6

1 cup butter, room temperature
1 cup white sugar
3 egg yolks
2 ½ cups all-purpose flour
1 teaspoon baking powder
2 cups apricot preserves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
  • In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
  • Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
  • Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.

Nutrition Facts : Calories 524.8 calories, Carbohydrate 85.3 g, Cholesterol 110.3 mg, Fat 20.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 12.2 g, Sodium 195.3 mg, Sugar 47.9 g

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