Dried Fruit And Nut Crostata Recipes

DRIED FRUIT AND NUT CROSTATA

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.

COMICE PEAR, DRIED FRUIT, AND HUCKLEBERRY CROSTATA

Steps:

• Preheat the oven to 375 degrees. To make the topping, measure the flour, polenta, sugar, salt, baking powder, and aniseeds into a food processor or a stand mixer fitted with a paddle attachment. Add the butter and pulseor mix on medium-low speed until the mixture resembles coarse crumbs. Transfer the mixture to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with you fingers until evenly mixed. The mixture will not adhere in the manner of a dough, but will clump together if pressed in your palm. Set aside until needed. To make the filling, combine all the ingredients in a large bowl and toss well until well mixed. Turn into a 2-quart shallow baking dish. Sprinkle the topping over the filling in a even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp, and golden brown, about 1 hour. Serve with ice cream if desired.

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.