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
MIXED-BERRY CROSTATA
this is A fun fresh summer Italian treat! with a crunchy crust and a tart berry middle it makes a great quick dessert! it's really good with half wholewheet flour and half white flour....but play around with it and find out what you like best!
Provided by cheffcutie01
Categories Tarts
Time 30m
Yield 1 Crostata, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- Make the dough -- Combine 1 1/4 cup flour, 1/4 cup sugar and salt in a large bowl. Form a well in the center of the dry ingredients and place the butter and 1 egg in the well. Using your hands mix the ingredients into soft pliable dough. Form it into a 4 inch disk and place it on a lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment paper on a baking sheet, cover the dough in plastic wrap, and chill for 10 minute
- Make the Crostata: Un a small bowl mix renaining flour and sugar and set aside. Remove the dough from the fridge and evenly spread the flour and sugar mixture on the dough leaving a 1-inch winde border arroung the edge.Place berries on top of the mixture and sprinkel with lemon juice. Fold the 1 inch border over the edge of the top of the berries to form a 9 inch Crostata.
- Bake the Croatata: Lightly brush the top of Crostatat dough with remaining beaten egg and sprinkle with terbinado sugar if desired. Bake on the middle rack of the oven for about 35 minutes. Remove form oven and slide Crostata with the parchment paper onto a wire rack.
- Cool for 1 hour. Serve warm or at room temperature with vanilla icecream!
- Enjoy!
MIXED BERRY CROSTATA
A delicious berry crostata dessert - warm and gooey. Perfect with a big scoop of vanilla ice cream.
Provided by Heidi
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line two small cookie sheets with parchment paper.
- Unroll pie crust dough rounds separately onto the prepared cookie sheets.
- Mix together 1/4 cup sugar and flour in a bowl. Sprinkle 1/2 mixture on each dough round, leaving a 1-inch border.
- Divide and arrange raspberries, blackberries, and blueberries evenly on top of flour-sugar mixture on each dough round. Squeeze juice from 1/2 lemon over each berry mixture.
- Fold in 1-inch border of dough on each round, pleating as you move, in order to keep all the berry juices inside. Brush beaten egg onto the pleated crusts. Sprinkle both crusts and both berry mixtures with 1 tablespoon sugar.
- Bake in the preheated oven until crusts are golden, about 25 minutes. Let cool for 10 minutes or serve warm.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 29.3 g, Cholesterol 18.6 mg, Fat 12.9 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 198.9 mg, Sugar 8.3 g
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.
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