PLUM CROSTATA
Plums and Pillsbury™ pie crusts come together in this traditional crostata that's baked to perfection - a tasty Italian dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, stir together plums, 1/2 cup sugar, the plum preserves, vanilla and allspice. Let stand 30 minutes, stirring occasionally.
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray. Unroll pie crust on cookie sheet; roll into 12-inch round.
- Drain plum mixture, reserving liquid. In same bowl, toss plums with flour. Mound plums in center of crust, leaving 3-inch border. Fold crust up and over plums, pleating as you go. In small bowl, beat egg and water. Brush crust with egg mixture; sprinkle with 1 tablespoon sugar.
- Bake 25 minutes or until filling is bubbly and crust is golden. Cool on cooling rack 15 minutes before serving. Meanwhile, in 1-quart saucepan, heat reserved plum liquid to boiling over medium heat. Boil 1 to 2 minutes or until slightly thickened. Cool slightly. Brush 1 to 2 tablespoons plum syrup over exposed fruit in center of tart. Serve immediately with remaining plum syrup.
Nutrition Facts : Calories 246, Carbohydrate 45 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 147 mg
PLUM-AND-PORT CROSTATA
Italian prune plums, a late-summer treat, are ideal for baking. Look for the small oblong plums at farmers' markets. The Thai chile imparts a subtle heat to the dessert.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 8-inch crostata
Number Of Ingredients 13
Steps:
- Pulse flour, 1/2 teaspoon salt, and the granulated sugar in a food processor. Add butter, and pulse until mixture resembles coarse meal. With machine running, slowly add ice water until dough comes together. Shape into a disk. Wrap in plastic. Refrigerate for 30 minutes.
- On a lightly floured surface, roll out dough to 1/8-inch thickness. Fit into an 8-inch pie dish, leaving a 1-inch overhang. Freeze for up to 30 minutes.
- Preheat oven to 400 degrees. Simmer port and 1/2 cup brown sugar in a saucepan over medium heat until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Add chile if desired. Cover, and let cool for 10 minutes.
- Stir together remaining 3/4 cup brown sugar and teaspoon salt, the plums, cornstarch, cinnamon, and port syrup. Transfer to pie shell. Fold in overhang to form a crust; brush crust with cream, and sprinkle with sanding sugar. Bake for 30 minutes; reduce oven to 375 degrees. Bake until golden and center is bubbling, about 45 minutes more. Let cool.
PLUM AND PORT CROSTATA
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch crostata
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Simmer port and 1/2 cup brown sugar in a saucepan over medium heat until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Cover, and let cool 10 minutes.
- On a lightly floured surface, roll out dough to 1/8-inch thickness. Fit into an 8-inch pie dish, leaving a 1-inch overhang.
- Stir together remaining 3/4 cup brown sugar and remaining 1/2 teaspoon salt, plums, cornstarch, cinnamon, and port syrup. Transfer to pie shell. Fold in overhang to form a crust; brush crust with cream, and sprinkle with sanding sugar. Bake 30 minutes; reduce oven to 375 degrees. Bake until golden and center is bubbling, about 45 minutes more. Let cool.
RUSTIC PLUM AND PORT TART
Provided by Bon Appétit Test Kitchen
Categories Dessert Bake Quick & Easy Plum Summer Anniversary Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes. Place plums in large bowl. Sprinkle flour over; toss to coat. Drizzle 1/3 cup syrup over plums; toss to coat. Reserve remaining syrup.
- Unroll cold pie crust onto parchment-lined baking sheet. Spoon plums into center of crust, leaving 1 1/2-inch border; drizzle any remaining syrup from bowl over plums. Fold crust edges over plums. Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar.
- Bake tart until crust is golden and syrup is bubbling, about 45 minutes. Cut warm or room-temperature tart into wedges. Serve with scoop of vanilla ice cream, drizzling additional syrup over.
PLUM CROSTATA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 tart or 8 servings
Number Of Ingredients 12
Steps:
- For the dough: In a standing mixer with a paddle blend together flour, sugar and lemon zest. Add butter and continue mixing on low until sandy looking. Meanwhile whisk together egg and yolk. Add to flour/butter mixture and blend on low just until it comes together. Form into a ball and chill.
- Roll dough out to a 14-inch circle and place on a parchment paper lined sheet pan. Fold over 1/2 inch of the crust to form a rustic edge. Spread jam on center of tart then fan around wedges of plums and dot with raspberries. Drizzle honey over plums, brush edge with cream and sprinkle with coarse sugar. Bake at 375 until fruit is tender and crust is cooked on the under side, about 25 to 30 minutes.
- Note: You may use frozen raspberries if fresh is not available. Also if you can't find coarse sugar, use raw sugar.
PLUM AND PORT CROSTATA
The filling for this Italian-style tart begins with a flavorful reduction of port wine and brown sugar; half a fresh Thai chile is added for a subtle-but entirely optional-bit of heat. Start with the best fruit you can find. Small, oval Italian prune plums are firmer and sweeter than other plums; plus, since they are a freestone fruit, their pits are not attached to the flesh and are therefore easily removed.
Yield makes one 8-inch pie
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out dough to a 12-inch round, 1/8 inch thick. Fit into an 8-inch pie plate, leaving a 1-inch overhang. Refrigerate or freeze until firm, about 30 minutes.
- Simmer port and 1/2 cup brown sugar in a saucepan until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Add chile, if desired. Cover, and let cool 10 minutes.
- Meanwhile, preheat oven to 400°F. Stir together remaining 3/4 cup brown sugar and the salt, plums, cornstarch, cinnamon, and port syrup. Pour into pie shell. Fold in overhang to form a border; brush dough with cream, and sprinkle with sanding sugar. Bake 30 minutes; reduce heat to 375°F. Bake until crust is golden and center is bubbling, about 90 minutes more. Let pie cool completely on a wire rack.
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