Apricot Crostata Food

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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.

APRICOT CROSTATA



Apricot Crostata image

Make and share this Apricot Crostata recipe from Food.com.

Provided by dojemi

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 10

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.

Nutrition Facts : Calories 561.8, Fat 24.4, SaturatedFat 14.9, Cholesterol 96.3, Sodium 231, Carbohydrate 81.8, Fiber 1.5, Sugar 31.1, Protein 6.5

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.

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 AND CHERRY CROSTATA



Apricot and Cherry Crostata image

Categories     Fruit     Dessert     Bake     Apricot     Cherry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

For crust
1 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (about) ice water
For filling
7 large apricots (about 15 ounces)
1 cup halved pitted cherries (from about 10 ounces cherries)
1/3 cup sugar
1/2 cup apricot preserves

Steps:

  • Make crust
  • Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled.)
  • Roll out dough between 2 sheets of plastic to 11-inch round. Remove top sheet of plastic from dough and invert dough onto 9-inch-diameter tart pan with removable bottom. Remove second sheet of plastic. Press dough onto bottom and up sides of pan. Fold excess dough in, forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes.
  • Preheat oven to 375°F. Bake crust until set but still pale, piercing with fork if crust bubbles, about 25 minutes. Cool on rack. Maintain oven temperature.
  • Make filling
  • Blanch apricots in pot of boiling water 1 minute. Transfer to bowl of ice water to cool. Drain. Peel, halve and pit apricots. Cut each apricot half into 3 wedges. Arrange, rounded side down, in crust. Arrange cherries over and around apricots. Sprinkle sugar over.
  • Bake tart until apricots are tender, about 50 minutes. Transfer to rack. Stir apricot preserves in heavy small saucepan over low heat until melted. Strain. Brush strained preserves over fruit in tart. Remove pan sides from tart. Place tart on platter. Serve slightly warm or at room temperature. (Can be made 4 hours ahead. Let stand at room temperature.)

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

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