Nectarine Plum Crostata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NECTARINE-PLUM CROSTATA



Nectarine-Plum Crostata image

Fan-favorite stone fruits-nectarines and plums-taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 8

Number Of Ingredients 14

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup cold butter
1 egg yolk
4 to 5 tablespoons cold water
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
3 cups sliced nectarines
2 cups sliced plums
1 tablespoon lemon juice
2 tablespoons cold butter
1 tablespoon sugar

Steps:

  • In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
  • Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
  • In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
  • Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1/2 g

NECTARINE AND PLUM CROSTATA



Nectarine and Plum Crostata image

READ MORE

Provided by Recipe By Esther Deutsch

Categories     Desserts , Baking

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
1 and 3/4 sticks (14 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes (or Earth Balance margarine)
2-4 tablespoons ice water (or more as needed)
4 ripe nectarines, sliced
3 plums, sliced
1/3 cup plus 2 tablespoons sugar
1 teaspoon grated lemon zest
1 tablespoon flour
1/2 teaspoon Gefen Cinnamon
1/4 cup Tuscanini Apricot Preserves
1/4 cup ground almonds
6 tablespoons turbinado sugar, for sprinkling
1 egg, beaten with water

Steps:

  • Blend flour, salt, and sugar in the food processor.
  • Add butter and blend, pulsing, until the mixture resembles coarse meal.
  • Slowly add 2 tablespoons of ice water and blend just until the dough begins to clump together, adding more ice water by teaspoonfuls if the dough is dry. Gather the dough into a ball and flatten into a disk.
  • Wrap in plastic and chill for one hour. Soften slightly at room temperature before rolling out.
  • Roll out the dough between sheets of Gefen Parchment Paper until it is 14 inches in diameter. Remove the top sheet of parchment. Using the bottom sheet to aid you, transfer the dough onto a large unrimmed baking sheet. Chill for 10 minutes.
  • Preheat the oven to 375°F.
  • Combine peach and plum slices, sugar, lemon zest, flour, and cinnamon in a medium bowl; toss to blend.
  • Spread apricot preserves and ground almonds over the crust, leaving a 3 - 4 inch plain border.
  • Arrange fruit slices in concentric circles on top of the preserves and ground almonds, overlapping slightly.
  • Using parchment to aid you, fold the plain crust border up over the fruit slices, pinching any cracks in the crust.
  • Brush the crust with egg wash. Sprinkle crust edges, peaches, and plums with remaining turbinado sugar.
  • Bake the crostata for 45-50 minutes until the crust is golden and the fruits are bubbling. Remove from the oven.
  • Slide a long, thin knife between the parchment and crostata. Allow to cool for at least 20 minutes. Cut into wedges and serve warm or at room temperature. Garnish with red currants, mint leaves, and fresh berries.

PLUM CROSTATA



Plum Crostata image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 tart or 8 servings

Number Of Ingredients 12

2 cups flour
1/2 cup sugar
1 lemon, zested
1/2 cup unsalted butter, cut up
1 medium egg
1 yolk
2 tablespoons raspberry jam
6 plums cut into wedges
1/2 pint raspberries
1 tablespoon honey
2 tablespoons cream or milk
2 tablespoons coarse sugar

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.

NECTARINE PLUM AND BLUEBERRY CROSTATA



Nectarine Plum and Blueberry Crostata image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 pound unsalted butter, cold
2 tablespoons cold water
1/4 cup flour
5 cups nectarines and plums seeded and sliced
1 pint blueberries
1 cup sugar
Confectioners' sugar, for dusting
Creme fraiche, for garnish

Steps:

  • Mix flour, sugar and salt in a mixing bowl. Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into a ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 30 minutes.
  • Preheat oven to 425 degrees F.
  • Roll the dough into a free form circle, approximately 14-inches in diameter. Place on baking sheet lined with parchment paper. Sprinkle center of dough with 1/4 cup of flour. Toss nectarines, plums and blueberries with 1 cup of sugar. Spread mixture in center of dough to within 3 inches of edge. Fold dough border over the mixture, leaving a circle uncovered in the center. Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender.
  • Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.

NECTARINE PLUM CROSTADA



Nectarine Plum Crostada image

Make and share this Nectarine Plum Crostada recipe from Food.com.

Provided by CaliforniaGrown

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup flour
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons diced chilled unsalted butter
3 tablespoons ice water (or more if necessary)
1/4 cup sugar
1 1/2 teaspoons cornstarch
4 small nectarines, pitted and sliced
4 -5 small plums, pitted and sliced
1/2 teaspoon vanilla extract
1 egg, beaten with
1 tablespoon water
1/4-1/2 cup raw sugar
1/4 cup peach preserves, warmed

Steps:

  • To prepare crust, stir together flour, sugar, cinnamon and salt in a medium bowl. Add butter; cut in with the back of a fork until butter is reduced to oatmeal-size pieces. Add 3 tablespoons ice water; toss until moist clumps form, adding more water as needed if dough is too dry. Gather into a ball and flatten into a disk. Wrap and chill for at least 1 hour or up to 1 day. To prepare filling, stir together sugar and cornstarch in a medium bowl. Add fruit and vanilla and toss well to coat. Let stand for 30 minutes. Meanwhile, roll out dough into a 12-inch circle on a lightly floured board. Place on a parchment lined baking sheet; spoon fruit and juices into the center leaving a 2-inch border of dough on the outside. Brush border of dough with egg wash. Fold up and over fruit to partially enclose (center 6-inches of fruit should be uncovered). Brush dough with egg wash and sprinkle with sugar. Bake in preheated 375°F oven for 55 minutes or until crust is golden brown and fruit filling is bubbling at the edges. Remove from oven and loosen tart from parchment with a spatula. Brush with fruit preserves. Slide onto a rack and let cool for 45 minutes. Serve warm or at room temperature with ice cream. Makes 8 servings.

Nutrition Facts : Calories 264.5, Fat 9.7, SaturatedFat 5.7, Cholesterol 49.3, Sodium 50, Carbohydrate 42.4, Fiber 2.1, Sugar 25.7, Protein 3.4

More about "nectarine plum crostata recipes"

NECTARINE PLUM COBBLER RECIPES - NDALU.UK.TO
1/4 cup butter ((or 4 tablespoons)) 1 cup all-purpose flour: 2 tsp baking powder: 3/4 cup sugar ((plus optional additional 2 Tbsp/30 g sugar for cut fruit))
From ndalu.uk.to


NECTARINE AND PLUM CROSTATA | RECIPE | RECIPE | PEACH TART, CROSTATA ...
Aug 18, 2018 - Nectarine and Plum Crostata | Recipes | Kosher.com. Aug 18, 2018 - Nectarine and Plum Crostata | Recipes | Kosher.com. Aug 18, 2018 - Nectarine and Plum Crostata | …
From pinterest.com


PLUM NECTARINE GALETTE (GALETTE RECIPE) - EASY RECIPES
Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create …
From recipegoulash.cc


SWEET NECTARINE CROSTADAS RECIPE - EASY RECIPES
1 1/2 cups flour 1/2 teaspoon salt 1/2 cup cold butter 5 tablespoons cold water 2 nectarines, pitted, sliced 1 tablespoon flour 1 tablespoon sugar 1/2 teaspoon cinnamon
From recipegoulash.cc


NECTARINE-PLUM CROSTATA | RECIPE | RECIPES, FOOL PROOF RECIPES, …
Jul 22, 2016 - Fan-favorite stone fruits—nectarines and plums—taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception!
From pinterest.com


RECIPE FOR PLUM CROSTATA | ALMANAC.COM
Roll the dough into a 12½ inch circle and place it on the sheet. Put the sheet and pastry into the refrigerator for a few minutes while you make the filling. Preheat oven to 400°F. Put plums …
From almanac.com


NECTARINE PLUM CROSTATA RECIPES - NDALU.UK.TO
Steps: In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly.
From ndalu.uk.to


NECTARINE PLUM AND BLUEBERRY CROSTATA – RECIPES NETWORK
2017-08-19 Ingredients. 1 cup flour; 2 tablespoons sugar; 1/4 teaspoon salt; 1/4 pound unsalted butter, cold; 2 tablespoons cold water; 1/4 cup flour; 5 cups nectarines and plums seeded and …
From recipenet.org


RUSTIC NECTARINE CROSATA RECIPE - COOKING WITH MANUELA
2015-09-04 Preheat the oven to 375º F (190º C). In a bowl mix the sugar with the cornstarch and the cinnamon. Add the nectarines cut in slices (about 16 slices each) and mix with a spoon. 7. …
From cookingwithmanuela.com


NECTARINE PLUM CROSTADA RECIPE - EASY RECIPES
Nectarine-Plum Crostata Recipe. Preheat the oven to 350°. In a bowl, soak the raisins in the hot water for 20 minutes; drain. Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon …
From recipegoulash.cc


Related Search