Rustic Peach And Blueberry Crostata Recipes

SUMMER FRUIT CROSTATA

Summer Fruit Crostata image

Provided by Ina Garten

Categories dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

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.

RUSTIC BLUEBERRY AND FIG CROSTATA

Rustic Blueberry and Fig Crostata image

An incredibly simple free-form dessert, also know as a galette, that's perfect for new or experienced bakers. The complementary tarragon gives it a little pop of unexpected flavor.

Provided by lutzflcat

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

Ingredients

1 ready-to-use refrigerated pie crust
3 cups fresh blueberries
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 tablespoon minced fresh tarragon leaves
1 lemon, zested and juiced
½ teaspoon almond extract
2 fresh figs, sliced
1 egg, beaten
1 tablespoon water
1 teaspoon turbinado sugar

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet.
Combine blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract in a medium bowl. Mix well.
Spoon blueberry mixture into the center of the pie crust, leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries, crimping and pinching to create pleats.
Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar.
Bake in the preheated oven until crust is crispy and golden brown, about 20 minutes. Remove from the oven and set aside to cool and set, 15 to 30 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 34.2 g, Cholesterol 31 mg, Fat 11.2 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 169.5 mg, Sugar 12.8 g

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