PEAR AND CRANBERRY CROSTATA
Provided by Ina Garten
Categories dessert
Time 1h50m
Yield 2 tarts; 12 servings
Number Of Ingredients 13
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 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 1/4 cup 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 and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
- Preheat the oven to 450 degrees.
- Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
- For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
- Combine the flour, sugar, salt, cinnamon, and allspice 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 holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
- Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.
APPLE~PEAR~CRANBERRY CROSTATA
Great centerpiece for Thanksgiving! Best served with Vanilla Ice Cream. Rustic looking and impressive. Doesn't require any fussiness on your part.
Provided by Carol Junkins
Categories Fruit Desserts
Time 40m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 400 df. Peel, core, and cut apples into 1/4 " thick slices. Peel and cut pear into 1/2" thick slices. Toss togethere in a bowl and set aside. In a small bowl, combine 1/3 cup sugar, cornstarch, orange zest, and cloves; set aside.
- 2. On a lightly floured surface, roll Pie Dough out into a circle about 16 inches wide and 1/8 inch thick. (The circle doesn't have to be perfect) Transfer dough to a baking sheet lined with parchment paper. Arrange half the apple and pear slices over the dough leaving a 2" border all around. Sprinkle half the cranberries over the apples and pears. Sprinkle half the sugar mixture over fruit. Repeat with remaining fruit, berries, and sugar mixture.
- 3. Fold dough sides up and over edge of filling, letting dough drape over itself at each fold. Brush dough with beaten egg, and sprinkle with remaining teaspoon sugar.
- 4. Bake 10 minutes; then lower oven temp to 375 degrees and bake until golden brown, about 25 minutes more. Serve warm with vanilla ice cream. Yield : 8 slices
CRANBERRY APPLE CROSTATA
Looking for a simple, rustic dessert just bursting with fall fruit flavor that doesn't require rolling dough or fussing? This gorgeous crostata is poised and ready to be THE fall dessert of the season!
Provided by Dotdash Meredith Creative
Categories Dessert
Time 1h50m
Yield 1 crostata
Number Of Ingredients 16
Steps:
- Preheat the oven: to 400°F. Line a rimmed baking sheet with parchment paper.
- Roll out the dough: On a floured work surface, roll the dough into a 13-inch circle. Place circle on prepared baking sheet.
- Bake the crostata: Bake for 40 to 45 minutes, or until the apples are tender, the filling bubbles and the crust is golden brown. Remove from the oven and sprinkle with the reserved cranberries. Place the baking sheet on a wire rack to cool for at least 20 minutes before slicing and serving.
PEAR, APPLE AND CRANBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F.
- Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
- For the topping:
- Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
APPLE-CRANBERRY CROSTADA
While a good pie crust ought to be a part of every cook's repertoire, sometimes there just isn't the time. But why leave the baking to the grocery stores or bakery when puff pastry is a simple, high-quality stand-in for the original? In this Crostada, the sheet dough is baked free-form with ingredients piled on top. Couldn't be easier!
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
- Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
- Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 59.7 g, Cholesterol 18.7 mg, Fat 17.7 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 6.8 g, Sodium 127.5 mg, Sugar 40.3 g
More about "applepearcranberry crostata recipes"
CRANBERRY APPLE CROSTATA - KATIE'S CUCINA
From katiescucina.com
APPLE-CRANBERRY CROSTATA - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
APPLE CROSTATA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
APPLE, PEAR, CRANBERRY CROSTATA | BEANTOWN BAKER
From beantownbaker.com
THE ITALIAN TART THAT TRICKED THE POPE - BBC TRAVEL
From bbc.com
FAVORITE CRANBERRY RECIPES | HOLIDAY DISHES - NEW ENGLAND
From newengland.com
APPLE CRANBERRY CROSTATA - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
RUSTIC APPLE, PEAR & CRANBERRY SPICED CROSTATA
From simplychefkaren.com
CRANBERRY APPLE CROSTATA RECIPE | RECIPES.NET
From recipes.net
APPLE-PEAR-CRANBERRY CROSTATA | RECIPE | CRANBERRY RECIPES, …
From pinterest.com
APPLE CRANBERRY CROSTATA - CIAO CHOW BAMBINA
From ciaochowbambina.com
BEST APPLE-CRANBERRY GALETTE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
PEAR AND CRANBERRY RUSTIC TART RECIPE - SIMPLY RECIPES
From simplyrecipes.com
APPLE, PEAR & CRANBERRY CROSTATA - NEW ENGLAND
From newengland.com
CRANBERRY, APPLE, AND PEAR CROSTATA RECIPE ON FOOD52
From food52.com
CRANBERRY APPLE CROSTATA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
RUSTIC APPLE CRANBERRY CROSTATA | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
APPLE-PEAR-CRANBERRY CROSTATA - NEW ENGLAND
From newengland.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