Crostatadough Recipes

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AMAZING APPLE CROSTATA



Amazing Apple Crostata image

There's an Italian restaurant famous for their family-style eating. You'd think something as simple as apple pie wouldn't be as decadent or exotic as this, but you would be very, very wrong. I'm not a dessert lover but I took one of these home and ate it even after it was all soggy from melted ice cream and savored every morsel. There are no words for how good this is. This crust is to die for!

Provided by ANGELSTAR

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

1 ¾ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
¾ cup chilled unsalted butter, cut into small pieces
2 tablespoons ice water, or more if needed
1 lemon, halved
6 small Gala apples, peeled and thinly sliced
½ cup white sugar
½ teaspoon ground cinnamon
2 teaspoons white sugar

Steps:

  • Mix flour, 2 tablespoons sugar, and salt together with an electric mixer until combined. Mix in butter until mixture resembles coarse meal. Add ice water, 2 teaspoons at a time, while the mixer is running until dough just holds together. Test dough by pinching a small amount between your fingers; if it is crumbly, add a 1 teaspoon more ice water at a time.
  • Wrap dough in plastic wrap and chill until slightly firm, 20 to 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Squeeze 1/2 the lemon over the apple slices to keep from browning.
  • Place a large piece of parchment paper on a flat work surface. Roll dough into a round 12 to 16 inches in diameter, 1/4 to 1/2-inch thick. Arrange apple slices in 2 layers on the dough, leaving a 1 1/2 to 2-inch border all around. Fold up the border, pleating the edge to make it fit; leave most of the apples uncovered.
  • Combine 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over apples. Squeeze remaining 1/2 lemon over apples. Sprinkle 2 teaspoons sugar over crust. Transfer parchment paper to a baking sheet.
  • Bake in the preheated oven until crust is golden brown, 50 to 60 minutes.

Nutrition Facts : Calories 479.6 calories, Carbohydrate 65.5 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 3.7 g, Protein 4.3 g, SaturatedFat 14.7 g, Sodium 392.7 mg, Sugar 33.5 g

CROSTATA DOUGH



Crostata Dough image

Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one 8-by-11-inch lattice-topped tart

Number Of Ingredients 5

2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon coarse salt
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water

Steps:

  • Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
  • Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

APPLE CROSTATA



Apple Crostata image

Provided by Ina Garten

Categories     dessert

Time 46m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
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 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.

BERRY CROSTATA RECIPE: THE BEST ITALIAN DESSERT



Berry Crostata Recipe: The Best Italian Dessert image

This easy-to-make but impressive-looking Italian berry crostata recipe is made with pasta frolla and berries. The perfect summer dessert!

Provided by Maria Vannelli RD

Categories     Dessert

Time 1h15m

Number Of Ingredients 18

¼ cup granulated sugar
3 tablespoons cornstarch
4 cups mixed fresh small fruit (cut-up strawberries, blueberries, raspberries)
1 teaspoon lemon zest (finely grated)
1½ cups all purpose flour (210 grams)
2 tablespoons granulated sugar
½ teaspoon lemon zest
½ teaspoon salt
⅓ cup butter (frozen)
⅓ cup ice cold water
1 egg yolk
1 egg
1 tablespoon water
1 tablespoon of Turbinado or coarse sugar for sprinkling on egg wash
1½ cups mixed small fruit (cut-up strawberries, blueberries, raspberries)
2 tablespoons granulated sugar
2 tablespoons lemon juice (freshly squeezed )
Mint leaves for garnish.

Steps:

  • Preheat the oven to 375℉ (190°C); position the rack in the middle.

Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Carbohydrate 58 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 230 mg, Fiber 3 g, Sugar 32 g

APPLE CROSTATA



Apple Crostata image

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

1 ½ cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
½ cup cold butter, cubed
3 tablespoons water
¼ teaspoon vanilla extract
½ cup white sugar
3 tablespoons all-purpose flour
5 small apples - peeled, cored, and sliced
1 tablespoon white sugar
½ teaspoon ground cinnamon

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

CROSTATA DOUGH



Crostata Dough image

The crostata dough is basically used for a rustic tart. It can be filled with almost any kind of fruit filling. It is particularly good with figs or berries or combination thereof.

Provided by PetsRus

Categories     Dessert

Time 45m

Yield 2 tarts, 16 serving(s)

Number Of Ingredients 7

8 ounces unsalted butter
2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/4 cup ice water
1/4 teaspoon cinnamon
2 tablespoons sugar, mixed with the cinnamon

Steps:

  • Cut butter into 1/2 inch pieces and put in freezer.
  • Put dry ingredients in cuisinart and pulse to mix.
  • Add butter, pulse until you have pea sized bits of butter.
  • With machine running add water and stop BEFORE you have a solid mass.
  • It should be crumbly.
  • Dump out, divide in half and form each half into flat disks.
  • Wrap in plastic and refrigerate for at least 1 hour.
  • Roll dough into a rough circle and place on sheet pan with parchment.
  • Sprinkle pastry with 1/2 the cinnamon sugar.
  • Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
  • Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
  • With your thumb press down on the outside edge of the pastry circle to seal.
  • Baked at 400 until pastry is nicely browned.
  • Cool.

CROSTATA WITH RASPBERRY JAM



Crostata with Raspberry Jam image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon grated lemon peel
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
1/4 teaspoon salt
3 tablespoons ice water
Flour for dusting, as needed
1 jar (3/4 cup) raspberry preserves
1 tablespoon fresh lemon juice
1 tablespoon sliced almonds, toasted
Powdered sugar, for dusting, optional

Steps:

  • Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. 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. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
  • Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.

More about "crostatadough recipes"

ITALIAN CROSTATA RECIPE: HOW TO MAKE THE DELICIOUS …
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2019-12-20 While this trims the time down, you can totally make this recipe with a hand mixer, or by kneading the ingredients together. If cherry isn’t your thing, substitute …
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Estimated Reading Time 7 mins
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Calories 400 per serving
  • Let your butter and eggs sit out for 5 mins while you gather up all other ingredients and tools, and get them out on the counter.
  • Roll your remaining crust into a ball, and then roll out into a round sheet with your rolling pin. Aim for the interior dimensions of your pie pan, because these need to reach the rim.
  • Bake your Crostata in the fridge for 50 -60 minutes at 340 degrees Fahrenheit. Remove from oven when the crostata has a soft golden color and slightly brown at the edges.


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  • In a large bowl*,gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
  • Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
  • Transfer to prepared pie plate, I used a 8" pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the jam**. With the extra dough make strips to create a lattice finish. Brush top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice, enjoy!


CROSTATA (ITALIAN JAM TART): JUST LIKE NONNA'S! - PINA ...
2019-04-17 Recipe Notes. This recipe uses quite a large tart pan - an 11 inch tart pan. This recipe will produce a lot of extra dough. You can use the dough to make another crostata, a pastiera, or jam …
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Total Time 1 hr
Category Dessert
Calories 583 per serving
  • Beat the ingredients together in the mixer until the dough starts to come together, until it almost forms a ball.
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FOOL PROOF CROSTATA DOUGH | GIADZY
2020-08-13 Add the ice water and stir to combine. When it is just starting to come together, pour the mixture out onto a clean surface and knead the mixture 4 or 5 times to bring it together. Form a flat …
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Total Time 1 hr 15 mins
Category Dessert, Dough
Calories 1992 per serving
  • To a large bowl add the flour, cornmeal and salt. Use your hand to combine everything together. Add the cold butter and begin quickly working it with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter the size of a chickpeas. Do not over work. Add the ice water and stir to combine. When it is just starting to come together, pour the mixture out onto a clean surface and knead the mixture 4 or 5 times to bring it together. Form a flat disk and wrap tightly with plastic wrap. Refrigerate for 1 hour. The dough is now ready to use as either a crostata or pie dough crust.
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STONE-FRUIT CROSTATAS WITH CREAM CHEESE CRUST RECIPE ...
2019-06-08 Step 2. When ready to assemble & bake: Position oven racks in middle and lower thirds of oven; preheat to 425 degrees F. Line 2 baking sheets with parchment paper. Step 3. Divide the dough …
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Calories 337 per serving
Total Time 2 hrs 30 mins
  • To prepare crust: Combine all-purpose and whole-wheat flours, 2 tablespoons sugar, baking powder and 1/2 teaspoon salt in a food processor. Pulse 3 times to mix. Add oil, butter and cream cheese and pulse until it looks like coarse meal, 10 to 15 times. Add 3 tablespoons water and vinegar; pulse until the dough is starting to come together, about 5 more times; add 1 tablespoon water, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
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SAVOURY BUTTERNUT SQUASH, LEEK, AND GOAT CHEESE CROSTATA ...
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Total Time 2 hrs 20 mins
Category Main Course
Calories 518 per serving
  • Begin by making the dough. In the bowl of a food processor add the flour and salt and combine. Add the cubes of butter and pulse until the butter is completely combined with the flour. With the food processor on at slow speed add 2 tablespoons of water. If the mixture does not come together to form a dough, add the remaining tablespoon of water. Do not add too much water, you don't want the dough to become wet and sticky. When the dough is ready, it will wrap itself around the blade and form a ball. Transfer the dough onto a sheet of plastic wrap, shape into a disc, cover and place in the refrigerator for 30 minutes.
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Category Breakfast, Dessert
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  • Place flour, sugar, butter and salt into food processor bowl. Process until the butter is incorporated and the mixture is sandy. Don't over process!
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PEACH CROSTATA RECIPE - MELISSA RUBEL JACOBSON | FOOD & WINE
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  • In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and 1/2 teaspoon of salt until blended. Add the butter and pulse until it is the size of peas. Add the water and pulse until the dough is evenly moistened. Transfer the dough to a lightly floured work surface and pat it into a disk. Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes.
  • Preheat the oven to 425°. In a medium bowl, toss the peaches with the brown sugar, vanilla, cinnamon, a pinch of salt and the remaining 2 tablespoons of flour.
  • On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined rimmed baking sheet. Mound the peaches with their juices in the center of the dough, leaving a 2-inch border all around. Fold the edge of the dough up and over the peaches. Refrigerate the tart until chilled, about 30 minutes.
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CROSTATA AUTHENTIC RECIPE | TASTEATLAS
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4.7/5 (22)
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CROSTATA DOUGH RECIPES BEST RECIPES AND RELATED RECIPES
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RUSTIC PEAR CROSTATA - LIDIA
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ITALIAN CROSTATA RECIPE (JAM FILLED TART) | CUCINABYELENA
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CROSTATADOUGH RECIPES
Crostatadough Recipes 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. Ingredients; 1 ½ cups all-purpose flour: 2 tablespoons white sugar: 1 pinch salt: ½ cup cold butter, cubed : 3 tablespoons water: ¼ teaspoon vanilla extract: ½ cup white sugar: 3 tablespoons all ...
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