AMAZING APPLE CROSTATA
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
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
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
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
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
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
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
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
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
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
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
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 11
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 …
From flourishmentary.com
Cuisine ItalianEstimated Reading Time 7 minsCategory Breakfast, DessertCalories 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.
JAM FILLED CROSTATA ITALIAN PIE - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
4.6/5 (60)Calories 288 per servingCategory Desserts
- 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 ...
From pinabresciani.com
4.5/5 (26)Total Time 1 hrCategory DessertCalories 583 per serving
- Beat the ingredients together in the mixer until the dough starts to come together, until it almost forms a ball.
- On a smooth surface, very gently form the dough into a ball. Wrap in plastic wrap and place in the fridge for one hour.
FOOL PROOF CROSTATA DOUGH | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 1 hr 15 minsCategory Dessert, DoughCalories 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.
- *Cooks note: The recipe can be doubled for a double crust pie. The beginning steps can be done in a food processor pulsing in the butter and water. Just be careful not to over process.
STONE-FRUIT CROSTATAS WITH CREAM CHEESE CRUST RECIPE ...
From eatingwell.com
Category Healthy Nectarine RecipesCalories 337 per servingTotal 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.
- 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.
- Divide the dough into 8 equal pieces. Roll out each on a lightly floured surface to roughly a 7-inch circle and place on the prepared pans. The circles may overlap slightly.
- To prepare filling: Whisk cornstarch, 3 tablespoons sugar, cinnamon and salt in a small bowl. Sprinkle 2 teaspoons of the mixture evenly over each crust, leaving a 1-inch border. Top with fruit. Sprinkle with the remaining cornstarch mixture and dot each with 1 teaspoon lemon curd.
SAVOURY BUTTERNUT SQUASH, LEEK, AND GOAT CHEESE CROSTATA ...
From mangiabedda.com
Cuisine ItalianTotal Time 2 hrs 20 minsCategory Main CourseCalories 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.
- Meanwhile, prepare the filling. Preheat oven to 350C. Cube the butternut squash as described above. Place on a baking sheet covered with parchment paper. Add olive oil, salt, and toss until all pieces are coated in oil. Bake for 30-35 minutes until tender.
- In a large skill brown the pancetta until crisp. Transfer with a slotted spoon to a plate. In the remaining fat, sauté the leek for 5-6 minutes. If the pan becomes dry add a little more olive oil. Add thyme and season with salt and pepper. Transfer to a large bowl.
CROSTATA [NO BUTTER PASTA FROLLA RECIPE] - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5/5 (5)Total Time 1 hr 15 minsCategory DessertCalories 264 per serving
FRESH VEGETABLE CROSTATA RECIPE | ITALIAN SAVORY PIE ...
From foodomania.com
Servings 2Total Time 25 mins
- In a bowl, add all the ingredients for “topping” and cheese. Mix extremely well. Chill it until required. (You can even have it as veggie salad)
- Start of with the pie crust. If you’re buying from the store, you’ll already be getting them as sheets. Just thaw them in the refrigerator for 30 minutes before using.
STRAWBERRY CROSTATA {CLASSIC ITALIAN RECIPE} | MARCELLINA ...
From marcellinaincucina.com
5/5 (9)Total Time 1 hr 5 minsCategory Breakfast, DessertCalories 328 per serving
- 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!
- Add egg yolks, egg and lemon rind. Process for 30-40 seconds or until the pastry just comes together and forms a ball.
PEACH CROSTATA RECIPE - MELISSA RUBEL JACOBSON | FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 25 minsServings 8
- 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.
- Brush the dough with the cream and sprinkle with the turbinado sugar. Bake for about 50 minutes, until the crust is golden and the peaches are bubbling. Let cool for 15 minutes before serving.
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Estimated Reading Time 2 mins
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From chicken.ca
Servings 6Calories 496 per serving
CROSTATA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
4.7/5 (22)Servings 8Cuisine ItalianCategory Tart
LEMON CROSTATA - RECIPE - FINECOOKING
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5/5 (3)Category DessertCuisine ItalianCalories 340 per serving
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