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.
DRIED FRUIT AND NUT CROSTATA
Provided by Bon Appétit Test Kitchen
Categories Dessert Bake Quick & Easy Yogurt High Fiber Oscars Mother's Day Dried Fruit Date Fig Pistachio Anniversary Shower Party Potluck Bon Appétit Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.
- Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.
- Stir yogurt and remaining 3/4 teaspoon orange peel in small bowl. Serve crostata warm or at room temperature with orange-flavored yogurt.
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.
WINTER FRUIT AND NUT CROSTATA
Number Of Ingredients 12
Steps:
- 1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the larger disk of dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick. 2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes. 3 In a medium saucepan, combine the prunes, raisins, and water. Cook over low heat until soft, about 10 minutes. Let cool. In a food processor or blender, puree the fruit mixture with the orange zest. Add the liqueur, honey, and cinnamon and process until smooth. With a spatula, stir in the walnuts. 4 Spread the fruit and nut mixture in the prepared tart shell. 5 Place an oven rack in the lower third of the oven. Preheat the oven to 350°F. 6 Roll out the remaining dough to a 10-inch circle. With a fluted pastry wheel, cut the dough into 1/2-inch-wide strips. Arrange the strips about 1 inch apart across the tart pan. Rotate the tart a quarter- turn and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides of the tart to seal. Brush the dough with the egg yolk mixture. 7 Bake 35 to 40 minutes, or until the pastry is golden brown. 8 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Sprinkle with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SUMMER FRUIT CROSTATA RECIPE BY TASTY
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
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
WINTER FRUIT AND NUT CROSTATA
Number Of Ingredients 12
Steps:
- 1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the larger disk of dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick. 2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes. 3 In a medium saucepan, combine the prunes, raisins, and water. Cook over low heat until soft, about 10 minutes. Let cool. In a food processor or blender, puree the fruit mixture with the orange zest. Add the liqueur, honey, and cinnamon and process until smooth. With a spatula, stir in the walnuts. 4 Spread the fruit and nut mixture in the prepared tart shell. 5 Place an oven rack in the lower third of the oven. Preheat the oven to 350°F. 6 Roll out the remaining dough to a 10-inch circle. With a fluted pastry wheel, cut the dough into 1/2-inch-wide strips. Arrange the strips about 1 inch apart across the tart pan. Rotate the tart a quarter- turn and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides of the tart to seal. Brush the dough with the egg yolk mixture. 7 Bake 35 to 40 minutes, or until the pastry is golden brown. 8 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Sprinkle with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
WINTER FRUIT AND NUT STUFFING
Make and share this Winter Fruit and Nut Stuffing recipe from Food.com.
Provided by LibraChick93093
Categories Fruit
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saute until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; saute until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.).
- Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
- Preheat oven to 350 degrees F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.
More about "winter fruit and nut crostata recipes"
FRUITS OF WINTER CROSTATA RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine ItalianCategory DessertServings 8Total Time 6 hrs
- In medium bowl, mix chopped dried fruits, raisins and 1 1/2 cups of the apple juice. Refrigerate about 4 hours or overnight until fruit plumps up; draining any excess juice.
- Heat oven to 350°F. Unroll pie crust into ungreased 15x10-inch pan. In 2-quart saucepan, thoroughly mix cornstarch and remaining 1/2 cup apple juice. Heat over medium heat, stirring constantly, until mixture thickens and clears. Add applesauce, lemon juice, almond extract and fruit mixture, stirring until well blended.
- Spoon fruit mixture onto center of crust to within 2 inches of edge. Carefully fold 2-inch edge of crust up over fruit mixture, pleating crust slightly as necessary. Sprinkle sugar and cinnamon over crust edge.
- Bake about 50 minutes or until crust is golden brown and fruit mixture is bubbling. Cool 30 minutes before serving. Cover and refrigerate any remaining crostata.
BERRY CROSTATA RECIPE: THE BEST ITALIAN DESSERT - SHE …
From shelovesbiscotti.com
MIXED BERRY CROSTATA - SAVING ROOM FOR DESSERT
From savingdessert.com
RUSTIC RECIPE: SUMMER FRUIT CROSTATA WITH A …
From organicauthority.com
SUMMER FRUIT CROSTATA WITH CRISPY CRUST | THE COZY …
From thecozyapron.com
GOLDEN CROSTATA WITH WINTER FRUITS
From westernstarbutter.com.au
WINTER CITRUS CROSTATA - THE LOCAL PALATE
From thelocalpalate.com
GOLDEN CROSTATA WITH WINTER FRUITS RECIPE - MYFOODBOOK
From myfoodbook.com.au
DRIED FRUIT AND NUT CROSTATA RECIPE | BON APPéTIT
From bonappetit.com
GRAPEFRUIT-ORANGE CROSTATAS RECIPE | BON APPéTIT
From bonappetit.com
FRUIT AND SOFT CHEESE CROSTATA RECIPE | EAT SMARTER USA
From eatsmarter.com
BOBBY FLAY'S EASY FRUIT CROSTATA RECIPE - TODAY
From today.com
STONE-FRUIT CROSTATAS WITH CREAM CHEESE CRUST RECIPE
From eatingwell.com
DRIED FRUIT AND NUT CROSTATA FOOD- WIKIFOODHUB
From wikifoodhub.com
SUMMER FRUIT CROSTATA RECIPE - OPRAH.COM
From oprah.com
DEBORAH ROBERTSON BERRY CROSTATA RECIPE | QUICK SUMMER GALETTE
From thehappyfoodie.co.uk
CROSTATA – RUSTIC FRUIT PIE - GROW FOOD SLOW FOOD
From growfoodslowfood.com
PASTRY AND FRUIT CROSTATA RECIPE | EAT SMARTER USA
From eatsmarter.com
SUMMER FRUIT CROSTATA - TUTTI DOLCI
From tutti-dolci.com
SUMMER FRUIT CROSTATA - FULLY MEDITERRANEAN
From fullymediterranean.com
TRADITIONAL ITALIAN CROSTATA RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
10 ITALIAN CROSTATA RECIPES - INSANELY GOOD - MAPPING WITH MANDY
From mappingwithmandy.com
MAKING: A CROSTATA FOR THE SEASON (RUSTIC FRUIT TART) - MILKWOOD
From milkwood.net
DRIED FRUIT AND NUT CROSTATA - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
AN AUTHENTIC RECIPE: FRESH FLORIDA FRUIT CROSTATA
From authenticflorida.com
FRUIT CROSTATA WITH CRUMB TOPPING RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
DRIED FRUIT AND NUT CROSTATA - MEALPLANNERPRO.COM
From mealplannerpro.com
10 ITALIAN CROSTATA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RUSTIC BERRY CROSTATA WITH PEACHES - JESSICA GAVIN
From jessicagavin.com
INA GARTEN'S SUMMER FRUIT CROSTATA IS A MUST-TRY SUMMER DESSERT
From foodnetwork.ca
SUMMER FRUIT CROSTATA - MARLA MERIDITH
From marlameridith.com
DRIED FRUIT AND NUT CROSTATA - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
NONNA'S PINE NUT CROSTATA | A COOK NOT MAD
From acooknotmad.com
SUMMER FRUIT CROSTATA - MEL AND BOYS KITCHEN
From melandboyskitchen.com
SUMMER FRUIT AND HONEY WHIPPED RICOTTA CROSTATA
From spoonforkbacon.com
WINTER FRUIT AND NUT CROSTATA (CROSTATA DI INVERNO) RECIPE | EAT YOUR …
From eatyourbooks.com
SWEET RICOTTA CROSTATA | CANADIAN LIVING
From canadianliving.com
EASY SUMMER FRUIT TARTS, GALETTES, AND CROSTATAS | ALLRECIPES
From allrecipes.com
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