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.
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.
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 CROSTATA WITH LEMON THYME
Whether you call it a crostata, a galette or a rustic fruit tart, this juicy, messy confection has a charm that lies with its flavors rather than its looks. It hits the same luscious, buttery, jammy notes as a fruit pie, but instead of being neatly trimmed, crimped and latticed, it features hasty folds and raggedy edges: perfectly acceptable points of style. Unlike jewel-like tarts crowned with perfect fruits, crostatas do just as well with weeping, bruised specimens, as long as you cut out any obviously funky bits. And crostatas are easy to improvise. You can use whatever fruit you have, making this a handy recipe to pull out when the result of your farmers' market shopping exuberance begins to wrinkle and fade.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a food processor fitted with a steel blade, pulse together the flours, 1 tablespoon sugar and 1/2 teaspoon salt until blended. In a measuring cup, lightly beat the egg, and add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add the butter to the flour mixture and pulse to break up the butter. Do not over-process; you need lima-bean-size chunks of butter. Drizzle the egg mixture over the dough and pulse until it just starts to come together but is still mostly large crumbs.
- Put the dough on the counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.
- Heat the oven to 375 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet and chill while preparing the filling.
- Toss together the plums, all but a tablespoon of the remaining sugar, a pinch of salt and the cornstarch. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry with cream. Sprinkle remaining sugar on top, with the thyme.
- Bake for 30 to 40 minutes, until the crust is golden and the fruit is tender. Cool for 5 minutes, then transfer to a wire rack. Remove the thyme branches (some leaves will cling; you want this). Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 146 milligrams, Sugar 21 grams, TransFat 0 grams
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 CROSTATA
One of my favorite fruits are the various plums and of course the deeper the color the sweeter the plum - this is an easy and exciting dessert served with a little vanilla ice cream it is complete
Provided by Ravenseyes
Categories Dessert
Time 1h10m
Yield 8 wedges, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In food processor add the 1 1/4 cups of flour, 2 tablesppons sugar and salt - pulse to mix completly. Add butter and pulse to incorperate to resemble a course pea sized mixture. Add cold water slowly and pulse until the dough comes together. (do not over mix) Gather the dough and pat into a rounnd ball wrap in cling wrap and refridgerate for approxiamtely 30 minutes to an an hour.
- Preheat the oven to 425 degrees position the rack to the thrid level - line the baking sheet with parchment paper. Working on a lightly floured surface roll out the dough into a disk shape to approximately 12 inches in diameter, transfer to the baking sheet and chill for another 15 to 30 minutes.
- In a bowl combine the remaining regular sugar plus 2 tablespoons (sugar not raw sugar) with cornstartch, cinnamon and organge zest. Add the plums and toss well. Let the mixture stand stirring every 5 mins or so to release the sugars from the plums for apporximately 15 to 20 minutes or until sugar is dissolved.
- Arrange the fruit in a circular fashion around the dough working into the center making sure to leave a good 1 1/2 inch plus around the outside edges. Fold the dough over onto the plums. Brush the outside rim of dough with the egg yolk whisked with the water - and sprinkle with the raw sugar.
- Bake the crostata for approx 50 mins or until center fruit is bubbling and the outside crust is golden brown - let cool on baking sheet for a good 30 to 40 minutes cut in wedges and serve with ice cream or whipped cream.
- You can fridgerate the actual dough for up to 3 days.
Nutrition Facts : Calories 376.5, Fat 16.6, SaturatedFat 10, Cholesterol 71.4, Sodium 234.6, Carbohydrate 55, Fiber 1.8, Sugar 32.6, Protein 3.8
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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5/5 (2)Category DessertCuisine ItalianTotal Time 1 hr 55 mins
- 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.
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