Best Crostata Pastry Recipes
CROSTATA PASTRY
Italian crostatas are rustic free-form tarts that can't be ruined by poor pastry makers. If you tear the dough as you roll it, there's nothing to worry about. Just press the torn parts together and keep rolling. As long as you can get something that resembles a round onto a baking sheet, you're on your way to a fine crostata. This open-faced tart, spread with peaches or prune plums, apples, or roasted vegetables with a little parmesan, begins with a food-processor pastry dough that couldn't be more forgiving. After the filling goes onto the rough round, fold up the edges to encase the fruit and send it to the oven brushed with milk and sprinkled with sugar. If the finished confection looks asymmetrical, that's part of the charm. This pastry recipe can be topped with roasted vegetables and a little parmesan, which I have done, absolutely delicious! Use your imagination. This recipe courtesy of the Boston Globe Magazine.
Provided by Penuchek
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
- Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
- In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
- Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
- Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
- Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
- Set the oven at 400°F.
- Line a rimmed baking sheet with parchment paper.
- On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
- Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
- Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
- Bake for 15 minutes. Turn the oven down to 375°F.
- Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
- Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
- Preparation time includes 30 minutes refrigeration of dough.
CROSTATA DI MARMELLATA (SHORT PASTRY JAM TART)
A traditional italian tart, usually round shaped. Realy simple to do, you can fill it with your preffered jam.
Provided by lob8388
Categories Tarts
Time 1h
Yield 1 tart, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Mix all the crust ingredients.
- It isn't needed to chill the dough, but it is very soft so, you have to press it with finger. Use 2/3 of it and press in a rectangular tart pan, buttered.
- Fill it with jam.
- Add some flour to the remaining dough, roll out on lightly floured surface (or between two non stick foils) and cut into several strips.
- Put the pastry streeps on the jam with fantasy and bake for 30-40 minutes to 180° Celsius (350 degrees Fahrenheit).
- Make a pastry ribbon and bake it separately.
Nutrition Facts : Calories 575.6, Fat 29.1, SaturatedFat 17.4, Cholesterol 169.5, Sodium 365.2, Carbohydrate 70.2, Fiber 1.7, Sugar 22.8, Protein 8.8
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