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.
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.
BERRY STRATA
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
- Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
- Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
- Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
- SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams
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 BERRY CROSTATA WITH LEMON CURD
If the classic fruit tart is a well-heeled matron, a crostata is a lusty peasant girl. Pressed into a fluted mold for form and discipline? Not likely. Roll out the dough, fill it up, crimp it over and slide it into a blazing oven. A crostata is light and unencumbered, the perfect showcase for late summer fruit.
Provided by Kay Rentschler
Time 1h
Yield 6 tarts
Number Of Ingredients 18
Steps:
- Place oven rack in lowest position, and heat oven to 450 degrees. Place large pizza stone on rack, and heat 1 hour while preparing other ingredients. Cut 6 sheets of aluminum foil, each one 8 inches square, and set aside.
- Make the crust: Combine flours, sugar and salt in food processor, and pulse to combine. Remove lid, scatter butter over surface of flour and pulse until butter pieces are no longer visible, 10 pulses of 10 seconds or so each. Turn mixture into mixing bowl, and sprinkle with 4 tablespoons ice water. Toss lightly with fingertips. Gather dough together, and squeeze a small portion with fingers. If dough feels dry, add another tablespoon water, and toss to combine. Turn dough onto work surface, press together firmly and pat into round disk. Cut into 6 wedges. Roll each wedge into a ball, flatten slightly and wrap in plastic wrap. Refrigerate at least 30 minutes, and up to 24 hours.
- Make the curd: Place small, conical stainless-steel strainer over 2-cup glass measuring cup, and set aside. In small, heavy nonreactive saucepan, whisk egg, yolks and sugar together. Add lemon juice, and whisk to combine. Add zest, butter and salt. Place pan over medium heat, and cook, stirring constantly with wooden spoon, until mixture is shiny, opaque and thick enough to coat back of spoon, about 5 minutes. Do not boil. Remove from heat, and stir in cream. Strain immediately into glass measuring cup, cover and refrigerate until ready to use.
- Make the blueberry filling: Place half the blueberries in medium saucepan. Add cornstarch and sugar, and stir well. Add lemon juice and salt. Cook over medium heat, stirring constantly, until blueberries give up juices, thicken and simmer a bit. Compote will be very thick. Remove from heat, and stir in remaining blueberries. Cool.
- Assemble the crostata: Working 1 piece of dough at a time, flour top and bottom lightly, and roll into thin 8-inch round. Transfer round to a square of foil. Spoon 1 1/2 to 2 tablespoons of desired filling in center, leaving 2-inch periphery free. Mound fruit in a circle. (Be sure to use all the filling in the 6 crostatas.) Fold dough over to support filling. Place crostata on sheet pan in refrigerator, and continue forming tarts with remaining dough pieces and fruit filling. Refrigerate all 6 crostatas at least 20 minutes.
- Slide 2 or 3 crostatas onto baking stone. Bake until dough is dark golden brown, 15 to 20 minutes. Remove, and cool 10 minutes on rack. Repeat with remaining crostatas. Sprinkle with confectioners' sugar, or add a dollop of whipped cream or a few tablespoons of chilled heavy cream. Serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 234 milligrams, Sugar 36 grams, TransFat 0 grams
More about "upsidedown berry crostada recipes"
UPSIDEDOWN BERRY CROSTADA : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine ItalianTotal Time 2 hrs 10 minsCategory DessertCalories 571 per serving
UPSIDEDOWN BERRY CROSTADA RECIPE | GIADA DE LAURENTIIS | FOOD …
From foodnetwork.cel28.sni.foodnetwork.com
5/5 (40)Total Time 2 hrs 10 minsCategory DessertCalories 571 per serving
RECIPE FOR BAKING A SINGLE SERVE BERRY CROSTATA - JOY THE BAKER
From joythebaker.com
UPSIDEDOWN BERRY CROSTADA | RECIPE | FOOD NETWORK RECIPES, FOOD, …
From pinterest.com
BERRY CROSTATA - THE HARVEST KITCHEN
From theharvestkitchen.com
10 BEST CROUSTADE RECIPES | YUMMLY
From yummly.com
MIXED BERRY CROSTATA - SAVING ROOM FOR DESSERT
From savingdessert.com
BERRY CROSTATA - KATIE'S CUCINA
From katiescucina.com
BERRY CROSTATA RECIPE: THE BEST ITALIAN DESSERT
From shelovesbiscotti.com
UPSIDEDOWN BERRY CROSTADA RECIPE | GIADA DE LAURENTIIS - FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
UPSIDEDOWN BERRY CROSTADA : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.cel29.sni.foodnetwork.com
UPSIDEDOWN BERRY CROSTADA – RECIPES NETWORK
From recipenet.org
UPSIDEDOWN BERRY CROSTADA | PUNCHFORK
From punchfork.com
SEARCHABLE RECIPE DATABASE - UPSIDEDOWN BERRY CROSTADA
From directaccessrecipes.com
UPSIDEDOWN BERRY CROSTADA RECIPE FOR MANAGING PCOS AND …
From fertilitychef.com
TUSCAN CROSTATA WITH MIXED BERRIES RECIPE | DRISCOLL'S
From driscolls.com
You'll also love