Summer Fruit Crostata Recipe By Tasty

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SUMMER FRUIT CROSTATA



Summer Fruit Crostata image

Provided by Bobby Flay

Categories     dessert

Time 2h

Yield One 9-inch crostata

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small cubes
1/4 cup plus 1 tablespoon very cold buttermilk
1/4 cup plus 1 tablespoon very cold heavy cream
3 cups diced fresh or frozen (not thawed) fruit such as mangoes, peaches, whole blackberries or blueberries
3 to 6 tablespoons sugar (depending on the sweetness and ripeness of the fruit)
1/2 teaspoon cornstarch, mixed with 1 teaspoon cold water
1/2 teaspoon finely grated lemon or lime zest
1 tablespoon fresh lemon or lime juice
Pinch of kosher salt

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.

SUMMER FRUIT CROSTATA RECIPE BY TASTY



Summer Fruit Crostata Recipe by Tasty image

Use up your fresh summer produce in this gorgeous summer fruit crostata. Try baking it on the grill for a delicious treat after an all-day cookout.

Provided by Tasty

Categories     Bakery Goods

Time 1h50m

Yield 6 servings

Number Of Ingredients 10

¾ cup all purpose flour, divided, plus more for dusting, plus 2 tablespoons
¾ cup whole wheat flour
½ teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
3 tablespoons cold water
6 oz blackberry, halved
6 oz cherry, pitted and halved
6 oz peach, pitted and thinly sliced
¼ cup sugar, plus more for sprinkling
1 large egg, beaten

Steps:

  • Make the crust: In a large bowl, mix together ¾ cup (95 g) all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough is shaggy.
  • Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30-60 minutes.
  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  • While the dough is resting, make the filling: In a medium bowl, combine the blackberries, cherries, peaches, sugar, and remaining 2 tablespoons of flour. Toss to coat the fruit.
  • Assemble the crostata: On a lightly floured surface, roll the dough out to a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
  • Spoon the fruit filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg and sprinkle with sugar.
  • Bake for 45-50 minutes until the crust is golden brown.
  • Let cool for 10-15 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, Sugar 15 grams

SUMMER FRUIT CROSTATA



Summer Fruit Crostata image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

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.

SUMMER FRUIT CROSTATA (INA GARTEN)



Summer Fruit Crostata (Ina Garten) image

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

2 cups all-purpose flour
1/4 cup white sugar
1/2 teaspoon kosher salt
1/2 lb cold unsalted butter, diced (2 sticks)
6 tablespoons ice water (3 ounces)
1 lb ripe peach, peeled
1/2 lb ripe plum, unpeeled
1 cup fresh blueberries
1 tablespoon all pupose flour plus 1/4 cup flour
1 tablespoon white sugar plus 1/4 cup sugar
1/4 teaspoon orange zest, grated
2 tablespoons orange juice (preferably fresh squeezed)
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, diced (1/2 stick)

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

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Top Asked Questions

How do you make a crostata?
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.
What fruits are in a crostata?
Strawberries, blueberries, raspberries and blackberries are just some of the small fruits used in this Berry Crostata Recipe. The perfect Italian fruity dessert to end any summer meal! I think I know what you are wondering…
How do you make frozen crostata with frozen fruit?
Here’s how: place the frozen fruit and lemon zest in a saucepan and heat over medium heat for about 3-5 minutes; bring the fruit mixture to a gentle boil and stir continuously for about 1 minute; continue to assemble the crostata as outlined below using the cooled down cooked fruit filling.
What is a good dessert for a crostata?
Summer Fruit Crostata. Summer fruits that are sweet, juicy and mildly tart, are ideal picks for a beautifully rustic and aromatic crostata—the perfect and simple summer dessert.

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