APPLE 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 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 becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
- Preheat the oven to 450 degrees F.
- Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
- For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
- 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 on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
APPLE CROSTATA
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix the flour, sugar and salt in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400 degrees F.
- Combine the apples, 1/4 cup of the sugar and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
- Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough and parchment paper to a large heavy baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
- Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the parchment. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.
APPLE CROSTATA
Fast and simple! What's not to like?
Provided by jowolf2
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cup flour, 2 tablespoons sugar, and salt in a large bowl. Cut in butter using 2 knives or a pastry cutter until mixture resembles coarse crumbs.
- Mix water and vanilla extract together in a small bowl. Stir into flour mixture, 1 tablespoon at a time, until dough comes together. Gently roll into a ball and flatten slightly. Wrap with plastic wrap and chill until firm, about 30 minutes.
- Toss apples with 1/2 cup sugar and 3 tablespoons flour in a large bowl.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Roll dough out to a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange apple slices in the center of the circle, leaving a 2-inch border all around. Fold up border over apples, pinching together slightly.
- Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over apples.
- Bake crostata in the preheated oven until crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 102.5 mg, Sugar 24.2 g
SOLAR COOKED IRISH SODA BREAD
This was inspired by the traditional Irish soda bread. Please watch how we prepared it on YouTube http://www.youtube.com/watch?v=cs0B0_hdVFw&feature=channel_page
Provided by SunshineCooking
Categories Quick Breads
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, salt, and baking soda in a bowl.
- Add about 1 cup of yogurt into the flour mixture and stir together.
- Transfer on a floured surface and knead.
- Add remaining yogurt as needed until the dough comes together to form a slightly sticky ball.
- Place in a lightly greased solar cooking pan or pot.
- Flatten slightly and use a knife to score an X on top of the dough.
- Brush the top of the dough lightly with water.
- Place inside the solar cooker.
- Solar cook until it is fully cooked and golden brown (about 3 hours).
- Slice and serve with butter or fruit preserves.
Nutrition Facts : Calories 274.2, Fat 3.1, SaturatedFat 1.7, Cholesterol 9.9, Sodium 411.9, Carbohydrate 51.3, Fiber 1.7, Sugar 3.7, Protein 9.1
SOLAR COOKED HAWAIIAN KALUA PORK
This is our solar cooked version of the Hawaiian Kalua Pig (Pork). Please watch how we prepared it on YouTube http://www.youtube.com/watch?v=YldG0t12zfw&feature=channel_page
Provided by SunshineCooking
Categories Lunch/Snacks
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Season the pork shoulder with sea salt.
- Rub liquid smoke on the pork.
- Place banana peel on top of the pork. (banana peel replaces banana leaves for flavor).
- Transfer pork to solar cooking pot and place in solar cooker.
- Solar cook until it is completely cooked (about 4 hours).
- When pork is done, pull apart/shred.
- Serve with rice, stir-fried cabbage, and macaroni salad.
Nutrition Facts : Calories 535.2, Fat 40.8, SaturatedFat 14.2, Cholesterol 161, Sodium 147.4, Protein 39
CINNAMON-APPLE CROSTATA
This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven. From the pillsbury website.
Provided by Loves2Teach
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F
- Remove pie crust from pouch; place flat on ungreased cookie sheet.
- In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon.
- Gently stir in apples.
- Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
- Fold crust edge over filling to form 2-inch border, pleating crust as necessary.
- Brush crust edge with water; sprinkle with 1 teaspoon sugar.
- Bake 15 minutes or until crust is golden brown.
- Sprinkle pecans over apple mixture.
- Bake 5 to 15 minutes longer or until apples are tender.
- Serve with whipped cream.
Nutrition Facts : Calories 211.9, Fat 8.2, SaturatedFat 2, Sodium 90.8, Carbohydrate 34.7, Fiber 2.8, Sugar 20.5, Protein 1.8
APPLE CROSTATA WITH CARAMEL SAUCE
This rustic apple pie comes together quickly when using a premade or refrigerated pie crust. I like to use Jonagold apples sliced pretty thin, about 2 medium will equal the 4 cups.
Provided by newspapergal
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture will not all stick to the apples; that's OK.
- Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
- Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
- Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
- Bake 27 to 32 minutes or until crust is golden brown.
- Cut into wedges. Serve warm drizzled with caramel topping.
Nutrition Facts : Calories 358.5, Fat 15.4, SaturatedFat 4.6, Cholesterol 5.1, Sodium 225.9, Carbohydrate 53.7, Fiber 3.7, Sugar 29.6, Protein 3.1
APPLE CROSTATA (INA GARTEN)
This recipe is from Ina Garten, the "Barefoot Contessa". Prep time includes the hour that the pastry dough is in the frig.
Provided by dojemi
Categories Dessert
Time 1h25m
Yield 1 Crostata
Number Of Ingredients 13
Steps:
- For Pastry: Place the flour, sugar and salt in a food processor fitted with a steel blade.
- Pulse a few times to combine.
- Add the butter and pulse 12-15 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 becomes a solid mass.
- Turn the dough onto a well floured board and form into a disc.
- Wrap in plastic and refrigerate for at least one hour.
- Meanwhile-- preheat over to 450 degrees and make filling.
- After the dough has been in frig for one hour-- Roll pastry into an 11-inch circle and transfer to baking sheet.
- For Filling: Peel, core and cut apples into 8ths.
- Cut each wedge into 3 chunks.
- Toss with orange zest.
- Cover tart dough with the apples leaving a 1 1/2 inch border.
- Make topping: Combine flour, sugar, salt, cinnamon and allspice in bowl of food processor fitted with a steel blade.
- Add the butter and pulse until mixture is crumbly.
- Pour into a bowl and rub it with your fingers until it starts holding together.
- Sprinkle evenly over apples.
- Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
- Bake for 20-25 minutes until the crust is golden and the apples are tender.
- Allow to cool.
- Serve warm or at room temperature.
Nutrition Facts : Calories 2581.3, Fat 141.3, SaturatedFat 88, Cholesterol 366.1, Sodium 905.4, Carbohydrate 327.5, Fiber 27.6, Sugar 175.1, Protein 20.1
APPLE CROSTATA
Make and share this Apple Crostata recipe from Food.com.
Provided by Marie
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Remove pie crust from pouch; sprinkle with flour and roll out slightly.
- Place dough on ungreased cookie sheet.
- Mix sugar, brown sugar, the flour and cinnamon in medium bowl.
- Add lemon juice to apples; toss gently, then add sugar mixture and combine.
- Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
- Fold edge of crust over apples; crimp and fold dough like pleats.
- Cut butter into small pieces and place in several spots on top of apples.
- Bake 30 to 45 minutes or until crust is golden brown and apples are tender.
- Poke apples with a knife tip to see if they are done.
- If crust becomes too brown, place a sheet of aluminum foil over the top during baking.
Nutrition Facts : Calories 273.1, Fat 9.4, SaturatedFat 3.6, Cholesterol 5.1, Sodium 140.4, Carbohydrate 46.6, Fiber 3.1, Sugar 27, Protein 2.3
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