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.
PLUM CROSTATA
Plums and Pillsbury™ pie crusts come together in this traditional crostata that's baked to perfection - a tasty Italian dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, stir together plums, 1/2 cup sugar, the plum preserves, vanilla and allspice. Let stand 30 minutes, stirring occasionally.
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray. Unroll pie crust on cookie sheet; roll into 12-inch round.
- Drain plum mixture, reserving liquid. In same bowl, toss plums with flour. Mound plums in center of crust, leaving 3-inch border. Fold crust up and over plums, pleating as you go. In small bowl, beat egg and water. Brush crust with egg mixture; sprinkle with 1 tablespoon sugar.
- Bake 25 minutes or until filling is bubbly and crust is golden. Cool on cooling rack 15 minutes before serving. Meanwhile, in 1-quart saucepan, heat reserved plum liquid to boiling over medium heat. Boil 1 to 2 minutes or until slightly thickened. Cool slightly. Brush 1 to 2 tablespoons plum syrup over exposed fruit in center of tart. Serve immediately with remaining plum syrup.
Nutrition Facts : Calories 246, Carbohydrate 45 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 147 mg
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.
PLUM AND PORT CROSTATA
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch crostata
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Simmer port and 1/2 cup brown sugar in a saucepan over medium heat until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Cover, and let cool 10 minutes.
- On a lightly floured surface, roll out dough to 1/8-inch thickness. Fit into an 8-inch pie dish, leaving a 1-inch overhang.
- Stir together remaining 3/4 cup brown sugar and remaining 1/2 teaspoon salt, plums, cornstarch, cinnamon, and port syrup. Transfer to pie shell. Fold in overhang to form a crust; brush crust with cream, and sprinkle with sanding sugar. Bake 30 minutes; reduce oven to 375 degrees. Bake until golden and center is bubbling, about 45 minutes more. Let cool.
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
NECTARINE-PLUM CROSTATA
Fan-favorite stone fruits-nectarines and plums-taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
- Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
- In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
- Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1/2 g
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.
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.
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
One of my favorite fruits are the various plums and of course the deeper the color the sweeter the plum - this is an easy and exciting dessert served with a little vanilla ice cream it is complete
Provided by Ravenseyes
Categories Dessert
Time 1h10m
Yield 8 wedges, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In food processor add the 1 1/4 cups of flour, 2 tablesppons sugar and salt - pulse to mix completly. Add butter and pulse to incorperate to resemble a course pea sized mixture. Add cold water slowly and pulse until the dough comes together. (do not over mix) Gather the dough and pat into a rounnd ball wrap in cling wrap and refridgerate for approxiamtely 30 minutes to an an hour.
- Preheat the oven to 425 degrees position the rack to the thrid level - line the baking sheet with parchment paper. Working on a lightly floured surface roll out the dough into a disk shape to approximately 12 inches in diameter, transfer to the baking sheet and chill for another 15 to 30 minutes.
- In a bowl combine the remaining regular sugar plus 2 tablespoons (sugar not raw sugar) with cornstartch, cinnamon and organge zest. Add the plums and toss well. Let the mixture stand stirring every 5 mins or so to release the sugars from the plums for apporximately 15 to 20 minutes or until sugar is dissolved.
- Arrange the fruit in a circular fashion around the dough working into the center making sure to leave a good 1 1/2 inch plus around the outside edges. Fold the dough over onto the plums. Brush the outside rim of dough with the egg yolk whisked with the water - and sprinkle with the raw sugar.
- Bake the crostata for approx 50 mins or until center fruit is bubbling and the outside crust is golden brown - let cool on baking sheet for a good 30 to 40 minutes cut in wedges and serve with ice cream or whipped cream.
- You can fridgerate the actual dough for up to 3 days.
Nutrition Facts : Calories 376.5, Fat 16.6, SaturatedFat 10, Cholesterol 71.4, Sodium 234.6, Carbohydrate 55, Fiber 1.8, Sugar 32.6, Protein 3.8
PEACH CROSTATA
Make and share this Peach Crostata recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make the dough: combine the flour, sugar, and salt in a food processor; pulse a few times to blend.
- Add the butter and pulse until it is the size of small peas, about 15 times.
- With the processor running, add the ice water and process for about 10 seconds; stop the processor before the dough comes together.
- Turn the dough out onto a sheet of waxed paper; divide the dough in half, and shape it into two disks.
- Wrap them in plastic wrap and refrigerate at least 1 hour (the dough can be refrigerated 2 days or frozen for up to 2 weeks; if it has been frozen, defrost the dough for 30 minutes at room temperature).
- Preheat oven to 450°.
- Roll one disk of dough into an 11-inch circle on a lightly floured surface.
- Transfer to a baking sheet (reserve the second disc for another use).
- Prepare the filling: combine the flour and sugar in a small bowl; blend in the butter with two knives utnil the mixture resembles coarse meal.
- Place the peaches in the center of the dough circle on the baking sheet and top with the butter-sugar mixture.
- Begin draping the edges up and over, forming about 3 pleats.
- Crimp the pleats and press down to seal; brush the pastry with the egg wash and sprinkle with the sugar.
- Bake the tart for about 25 minutes or until golden brown; let cool on a rack and serve slices with vanilla ice cream or cream anglaise.
- Variation: line the dough bottom of the crostata with a heaping tablespoon of pecan frangipane before adding the peaches; to make frangipane--combine 1/2 cup toasted pecans and 1/2 cup sugar in a food processor and process until the nuts are coarsely ground; add 8 tablespoons of unsalted butter, cut into small pieces, and 1 large egg; pulse until the mixture resembles a coarse paste.
Nutrition Facts : Calories 549, Fat 28.5, SaturatedFat 17.4, Cholesterol 106.2, Sodium 296.8, Carbohydrate 69.1, Fiber 3.5, Sugar 31.6, Protein 7
EASY PEACH CROSTATA
Make and share this Easy Peach Crostata recipe from Food.com.
Provided by bsmith1
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Unroll piecrust on cookie sheet.
- In large bowl, toss peaches, brown sugar, cornstarch, ground ginger, and a pinch of salt. Arrange this mixture on crust, leaving a 2 inch border. Fold border over filling.
- Bake 25-30 minutes or until crust is golden.
Nutrition Facts : Calories 286.9, Fat 11.3, SaturatedFat 3.6, Sodium 221.7, Carbohydrate 44.5, Fiber 3, Sugar 21.2, Protein 3.6
More about "plum and peach crostata recipes"
PLUM AND PEACH CROSTATA | EPICURICLOUD (TINA VERRELLI)
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
From youtube.com
PLUM GALETTE - ONCE UPON A CHEF
From onceuponachef.com
PEACH-PLUM GALETTE RECIPE | BON APPéTIT
From bonappetit.com
PEACH CROSTATA RECIPE - MELISSA RUBEL JACOBSON | FOOD
From foodandwine.com
AUTHENTIC ITALIAN CROSTATA RECIPE (JAM TART) - YOUR …
From yourguardianchef.com
PLUM CROSTATA RECIPE | LAND O’LAKES
From landolakes.com
PEACH CROSTATA RECIPE - EASY ITALIAN PIE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
PLUM AND ALMOND CROSTATA - BAKE OR BREAK
From bakeorbreak.com
PLUM CROSTATA - THE PKP WAY
From thepkpway.com
BEST CROSTATA RECIPES - PILLSBURY.COM
From pillsbury.com
PEACH CROSTATA WITH FRESH PEACHES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PLUM AND PEACH CROSTATA | EPICURICLOUD (TINA VERRELLI) | RECIPE
From pinterest.ca
NECTARINE AND PLUM CROSTATA | RECIPE | RECIPE | PEACH TART, CROSTATA ...
PEACH AND PLUM CROSTATA - KIZZIE BEE BLOG
From kizziebee.com
PEACH CROSTATA RECIPE - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
RUSTIC WHOLE WHEAT RASPBERRY, PLUM, AND PEACH CROSTATA
From pinterest.ca
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
PLUM, PEACH, AND PEAR DESSERT RECIPES FOR LATE SUMMER | ALLRECIPES
From allrecipes.com
PLUM GALETTE - JO COOKS
From jocooks.com
PLUM AND PEACH CROSTATA | EPICURICLOUD (TINA VERRELLI) | RECIPE
From pinterest.com
PEACH AND PLUM CROSTATA — SONYA MICHELLE SANFORD
From sonyasanford.com
PLUM CROSTATA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PEACH AND PLUM CROSTATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
INA GARTEN PEACH CROSTATA - ALEX BECKER MARKETING
From alexbecker.org
PEACH AND PLUM CROSTATA | RECIPES | STLTODAY.COM
PEACH & PLUOT CROSTATA | THE CANNED PEACHES PROJECT
From cannedpeachesproject.com
PLUM AND PEACH CROSTATA | EPICURICLOUD (TINA VERRELLI) [VIDEO]
From pinterest.com
PLUM CROSTATA - DELALLO
From delallo.com
#EASYRECIPE: PEACH AND PLUM TART - FOOD NEWS
From foodnewsnews.com
PLUM AND PEACH CROSTATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RUSTIC PEACH AND ALMOND CROSTATA - INSPIRED BY CHARM
From inspiredbycharm.com
PEACH CROSTATA | RUSTIC PEACH GALETTE - UPSTATE RAMBLINGS
From upstateramblings.com
PEACH CROSTATA RECIPE MARTHA STEWART : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
LITE BITE > AN EGGLESS PEACH & PLUM CROSTATA RECIPE
From litebite.in
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