Apricot And Cherry Crostata Recipes

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CROSTATA WITH DRIED APRICOTS AND TALEGGIO



Crostata with Dried Apricots and Taleggio image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h28m

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon sugar
3 tablespoons cold, unsalted butter, cut into small pieces
1/2 cup cold mascarpone cheese
1 1/2 tablespoons fresh lemon juice
3 tablespoons ice water
2 cups (12 ounces) dried apricots
1/3 cup chopped walnuts
2 teaspoons lemon zest
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1/4 cup honey
7 ounces Taleggio cheese, rind removed, cut into 1/2-inch cubes
1 egg, beaten

Steps:

  • For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.
  • For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese.
  • Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling.
  • Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm.

APRICOT CROSTATA



Apricot Crostata image

Categories     Dessert     Bake     Apricot     Jam or Jelly     Pastry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 1/2 sticks (3/4 cup) softened unsalted butter
1/3 cup sugar
1 large egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons fresh lemon zest, finely grated
1 cup fine-quality apricot preserves (11 oz)
4 teaspoons fresh lemon juice
1/8 teaspoon almond extract

Steps:

  • Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
  • Shape dough into 2 balls, 1 slightly larger than the other. Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
  • Stir together preserves, lemon juice, and extract in a small bowl.
  • Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round. Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom. Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim. Chill shell.
  • Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips. Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
  • Preheat oven to 375°F.
  • Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips. Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends. Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes. Cool completely in pan on a rack.

APRICOT CROSTATA



Apricot Crostata image

A summer crostata dessert made with fresh apricots.

Provided by girzer

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 9h20m

Yield 10

Number Of Ingredients 15

2 pounds fresh apricots, pitted and sliced
¼ cup white sugar, or to taste
3 tablespoons rum
cooking spray
2 cups all-purpose flour, or more as needed, divided
6 tablespoons cold butter, cut into chunks
⅓ cup dark brown sugar
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup buttermilk
1 egg
½ cup orange juice
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
  • Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
  • Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
  • Pat dough ball into a thick circle onto the prepared baking sheet.
  • Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
  • Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
  • While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
  • Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 45.3 g, Cholesterol 35.7 mg, Fat 8.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 4.8 g, Sodium 512.2 mg, Sugar 23.5 g

SUMMER FRUIT CROSTATA



Summer Fruit Crostata image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

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.

CHERRY & APRICOT CROSTATA WITH RICOTTA FILLING RECIPE - (4.5/5)



Cherry & Apricot Crostata with Ricotta Filling Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 23

For the crust:
1 stick or 1/2 cup cold butter
1 1/2 cups unbleached all-purpose flour (I use King Arthur Brand)
3 tablespoons sugar
1/4 teaspoon sea salt
3-4 tablespoons ice water
For the filling:
1 cup ricotta
2 egg yolks
1 teaspoon vanilla
3 tablespoons sugar
1 Tablespoon orange zest
For the fruit:
20 about 20 cherries, pitted
3-4 apricots, pitted and sliced
3 Tablespoons sugar
2 tsp cornstarch (or 1 teaspoon clear jel)
1/4 tsp almond extract (optional, but my favorite)
1 Tbsp. fresh lemon juice
2 Tablespoons apricot or peach jam (optional)
coarse sugar (for a delicious crunch on the dough)
1 egg, beaten and mixed with water
powdered sugar, for dusting

Steps:

  • Cut one stick of butter into 1/4-inch cubes or shred with a grater into a bowl (my preferred method). Place butter in the freezer for at least an hour. (You may also do this a day or two in advance.) Make the dough: Put the flour, sugar, and salt in a food processor, and pulse a few times to combine. Add the butter and pulse until the butter is the size of small peas or pebbles. Now, slowly add the ice water, and pulse just until the dough begins to come together. You don't want to over-blend or over work the dough. NOTE: The dough should stick together, like pie dough. It should not be super soft. Simply gently pat the dough into a disc, and wrap it in a piece of plastic wrap. Refrigerate for at least an hour (helps to relax any gluten, so the crust will be tender). To make the filling: Whisk together the ricotta, two egg yolks, vanilla, sugar and orange zest. Place back in the fridge until you're ready to make the crostata. For the fruit: Add the sugar, lemon juice and almond extract. Stir gently to combine. NOTE: Clearjel can be purchased either through Amazon or on King Arthur Flour.com It's a pie filling thickener, and I love it because I don't get runny fruit. Taste a small bite of each fruit, and gauge how sweet you want it to be. Add more sugar, if you need to. Set aside. For the crostata: Remove the dough from the fridge. You might have to let it sit for 10-15 minutes, until it is pliable enough to roll out the dough to roughly 9" in diameter, on a lightly floured surface. Don't worry about how it looks. The crust doesn't need to be too thin or perfectly shaped - in fact, part of the charm of the crostata is its odd and rustic shape. Once rolled out, place on a piece of parchment paper on a cookie sheet and pop back into the fridge until you're ready to assemble. NOTE: I actually rolled out the dough on parchment paper, and simply lifted it onto the baking sheet. Preheat oven to 350F. Remove the chilled crust from the fridge. If using the jam, evenly spread a thin layer, leaving about a 3" border. Carefully pour the ricotta filling into the center of the crust. Using a spatula, spread it evenly, being careful to leave about a 3" border-- you'll be folding over the dough to create the "crust". Pile enough of the the fruit on top of the ricotta filling, that will fit in the center of the crust, making sure to leave about 3 inches around the edges to fold over. Brush the egg wash over the crust. Sprinkle coarse sugar on top, for a delightful crunch. Bake for 20-30 minutes, or until the edges start to brown. NOTE: My crostata took about 50 minutes to bake, as the dough need more flour, and it melted. Next time, I'll increase the flour (as corrected in this recipe). Allow to cool until slightly warm. Serve with a dusting of powdered sugar and a side of vanilla ice cream, or fresh whipped cream.

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