Apricot And Cherry Crostata Recipes

APRICOT CROSTATA

Steps:

• Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
• Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
• Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
• Pat dough ball into a thick circle onto the prepared baking sheet.
• Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
• Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
• While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
• Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.

CHERRY & APRICOT CROSTATA WITH RICOTTA FILLING RECIPE - (4.5/5)

Steps:

• Cut one stick of butter into 1/4-inch cubes or shred with a grater into a bowl (my preferred method). Place butter in the freezer for at least an hour. (You may also do this a day or two in advance.) Make the dough: Put the flour, sugar, and salt in a food processor, and pulse a few times to combine. Add the butter and pulse until the butter is the size of small peas or pebbles. Now, slowly add the ice water, and pulse just until the dough begins to come together. You don't want to over-blend or over work the dough. NOTE: The dough should stick together, like pie dough. It should not be super soft. Simply gently pat the dough into a disc, and wrap it in a piece of plastic wrap. Refrigerate for at least an hour (helps to relax any gluten, so the crust will be tender). To make the filling: Whisk together the ricotta, two egg yolks, vanilla, sugar and orange zest. Place back in the fridge until you're ready to make the crostata. For the fruit: Add the sugar, lemon juice and almond extract. Stir gently to combine. NOTE: Clearjel can be purchased either through Amazon or on King Arthur Flour.com It's a pie filling thickener, and I love it because I don't get runny fruit. Taste a small bite of each fruit, and gauge how sweet you want it to be. Add more sugar, if you need to. Set aside. For the crostata: Remove the dough from the fridge. You might have to let it sit for 10-15 minutes, until it is pliable enough to roll out the dough to roughly 9" in diameter, on a lightly floured surface. Don't worry about how it looks. The crust doesn't need to be too thin or perfectly shaped - in fact, part of the charm of the crostata is its odd and rustic shape. Once rolled out, place on a piece of parchment paper on a cookie sheet and pop back into the fridge until you're ready to assemble. NOTE: I actually rolled out the dough on parchment paper, and simply lifted it onto the baking sheet. Preheat oven to 350F. Remove the chilled crust from the fridge. If using the jam, evenly spread a thin layer, leaving about a 3" border. Carefully pour the ricotta filling into the center of the crust. Using a spatula, spread it evenly, being careful to leave about a 3" border-- you'll be folding over the dough to create the "crust". Pile enough of the the fruit on top of the ricotta filling, that will fit in the center of the crust, making sure to leave about 3 inches around the edges to fold over. Brush the egg wash over the crust. Sprinkle coarse sugar on top, for a delightful crunch. Bake for 20-30 minutes, or until the edges start to brown. NOTE: My crostata took about 50 minutes to bake, as the dough need more flour, and it melted. Next time, I'll increase the flour (as corrected in this recipe). Allow to cool until slightly warm. Serve with a dusting of powdered sugar and a side of vanilla ice cream, or fresh whipped cream.

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.

APRICOT AND CHERRY CRISP

Steps:

• Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.

CROSTATA WITH DRIED APRICOTS AND TALEGGIO

Steps:

• For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.
• For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese.
• Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling.
• Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm.

APRICOT AND CHERRY CROSTATA

Steps:

• Make crust
• Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
• Roll out dough between 2 sheets of plastic to 11-inch round. Remove top sheet of plastic from dough and invert dough onto 9-inch-diameter tart pan with removable bottom. Remove second sheet of plastic. Press dough onto bottom and up sides of pan. Fold excess dough in, forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.
• Preheat oven to 375°F. Bake crust until set but still pale, piercing with fork if crust bubbles, about 25 minutes. Cool on rack. Maintain oven temperature.
• Make filling
• Blanch apricots in pot of boiling water 1 minute. Transfer to bowl of ice water to cool. Drain. Peel, halve and pit apricots. Cut each apricot half into 3 wedges. Arrange, rounded side down, in crust. Arrange cherries over and around apricots. Sprinkle sugar over.
• Bake tart until apricots are tender, about 50 minutes. Transfer to rack. Stir apricot preserves in heavy small saucepan over low heat until melted. Strain. Brush strained preserves over fruit in tart. Remove pan sides from tart. Place tart on platter. Serve slightly warm or at room temperature. (Can be made 4 hours ahead. Let stand at room temperature.)