BLUEBERRY CROSTATA
This rustic dessert is incredibly simple but looks professional. Use a pizza cutter to slice it into wedges.
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the crust: Put the flour, granulated sugar and salt in a food processor fitted with a steel blade; pulse to combine. Add the butter and pulse until it is in small pieces and distributed throughout the flour. With the machine running, add the ice water 1 tablespoon at a time until the dough comes together in a ball. Turn out onto a floured surface and gently form into a disc. Wrap in plastic wrap and put in the freezer for at least 1 hour.
- Roll the dough out on a lightly floured surface into a 10-inch circle and transfer to a rimmed baking sheet, then refrigerate 20 minutes.
- For the filling: Meanwhile, combine the blueberries, granulated sugar, cornstarch, lemon juice and zest in a medium bowl; mix gently until the berries are evenly coated and glossy.
- To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle. Brush the crust with egg and sprinkle with sparkling sugar, if using. Bake until the crust is golden and the filling just begins to bubble, 20 to 22 minutes. Let cool 20 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 265, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 97 milligrams, Carbohydrate 38 grams, Fiber 2 grams, Protein 3 grams, Sugar 16 grams
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.
PEACH AND BLUEBERRY MINI CROSTATAS
These taste so good!! The peaches are so pleasant and sweet, and the blueberries add a perfect amount of tartness. I had some peaches that needed to be used, so I tried a new recipe. This recipe includes pastry instructions, but you could buy and use store-bought refrigerated pie crust. If you have a crostata that leaks...
Provided by Traci Coleman
Categories Pies
Time 2h25m
Number Of Ingredients 15
Steps:
- 1. Make pastry. Combine flour, sugar and salt in large bowl. Add butter, using pastry tool or hands to combine butter into the dry ingredients until it resembles course crumbles. Make a well and add egg yolk and 2 Tbsp of ice water. Combine with hands to bind the dough. The dough should hold together, but you don't want it to be wet or sticky. Continue to add ice water by the tablespoons until the dough holds together. Form into a disk. Wrap with saran wrap and refrigerated for at least 30 minutes.
- 2. Prepare filling. Combine peaches, blueberries, orange zest, orange juice, and flour in large bowl. Refrigerate until dough is ready.
- 3. When ready, remove dough. Cut into 8 same size pieces. Dust counter or mat with flour and roll each piece of dough out into a rough circle shape (probably about 6"). Egg wash the entire surface of the dough circle. Place 1/8 of your peach mixture into the center of the dough and fold up edges so that there is just a small opening on top.
- 4. Place completed crostatas onto a foil-lined cookie sheet and chill for about 1 hour. When ready, remove from fridge and brush with egg wash and then sprinkle with sugar. Bake at 400 degrees for about 20-25 minutes or until dough has puffed slighted and turned golden brown. Allow to cool for 10 minutes on baking sheet before removing. Serve warm or at room temperature.
BLUEBERRY-PEACH CROSTATA WITH BASIL CRUST
Try our scrumptious Blueberry-Peach Crostata with Basil Crust. This Blueberry-Peach Crostata with Basil Crust is a tasty version of a classic Italian tart that's perfect as part of a picnic or cookout. Share some with your friends and family on a warm day.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Use pulsing action of food processor to process flour, cream cheese and butter until mixture is well blended and forms dough that pulls away from side of food processor container.
- Transfer dough to work surface. Add half the basil; knead gently just until blended. Shape into ball; flatten into disk. Wrap with plastic wrap. Refrigerate 1 hour.
- Heat oven to 425°F. Unwrap dough; place between 2 lightly floured sheets of waxed paper. Roll into 12-inch circle. Transfer to parchment-covered baking sheet.
- Toss blueberries and peaches with dry pudding mix, lemon juice and remaining basil; spoon into center of crust to within 3 inches of edge. Fold edge of crust over fruit mixture, pleating edge as necessary. (Fruit mixture in center will remain uncovered.) Brush edge of crust with milk; sprinkle with sugar.
- Bake 35 to 40 min. or until crust is golden brown, and fruit mixture is hot and bubbly.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 21 g, Protein 4 g
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- To make the dough, start by mixing the flour, sugar and salt together in a bowl. Add the butter and use a pastry cutter or a fork to cut the butter into the flour. Do this for about two minutes, until the butter is broken into pea sized pieces.
- Whisk together the egg and two tablespoons of cold water, then pour it into the flour mixture. Use a fork to stir the mixture until it comes together, adding one to two additional tablespoons of water until it forms a ball. Do not knead the dough or mix any further. Wrap the ball in plastic and refrigerate for at least 30 minutes prior to rolling out.
- Bring a large pot of water up to a boil, prepare an ice bath, and score an X on the bottom of each peach. Drop the peaches into the boiling water for about 30 seconds, or until the skin begins to peel up from the cut ends. Remove from the water and immediately submerge into the ice bath. Once cool enough to handle, the skins should easily peel off. cut the peaches in half, remove the core, slice into 3/4 inch pieces and place in a bowl.
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- In a large bowl, combine the flour, sugar, salt, and lemon zest. Add the blueberries and peaches, and toss to combine. Sprinkle over the lemon juice, and toss again.
- Roll the pastry crust onto a greased cookie sheet. Heap the fruit mixture into the middle, leaving about an inch of dough as a border, then fold up the dough around the edges up over the fruit (the middle will have a lot of fruit showing). Dot the fruit with the butter, and brush the dough around the edges with the beaten egg. Sprinkle the egg-brushed dough with a bit of granulated sugar.
- Bake for 30 to 40 minutes, until the fruit is bubbly, and the crust is firm and browned. Cool slightly or completely on the pan.
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