Best Plum And Peach Crostata Recipes

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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.

PEACH CROSTATA RECIPE



Peach Crostata Recipe image

This Peach Crostata recipe is such an easy Italian dessert to make. Serve this baked fruit tart as is or top it with sweet ricotta for a light summer dessert!

Provided by Maria Vannelli RD

Categories     Dessert

Time 1h15m

Number Of Ingredients 19

2 tablespoons granulated sugar
2 teaspoons flour (all-purpose)
⅛ teaspoon cinnamon (or to taste)
pinch nutmeg
pinch salt
3 peaches (medium, sliced thinly, with or without skin)
1½ cups all-purpose flour (215 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 Turbinado or coarse sugar for sprinkling on egg wash (for sprinkling on egg wash)
blueberries (fresh, a handful)
½ teaspoon almond flour
Basil or mint leaves ( for garnish)

Steps:

  • Preheat the oven to 375℉ (190°C). Position rack to bottom third.

Nutrition Facts : ServingSize 1 serving, Calories 217 kcal, Carbohydrate 30 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 222 mg, Fiber 2 g, Sugar 11 g

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.

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