Best Raspberry Crostata Recipes

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RASPBERRY RHUBARB CROSTATA



Raspberry Rhubarb Crostata image

Provided by Ina Garten

Categories     dessert

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced
1/4 cup ice water
1/4 cup cornstarch
4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds)
6 ounces fresh raspberries
2/3 cup sugar
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1 extra-large egg beaten with 1 tablespoon water for egg wash
Turbinado or demerera sugar, such as Sugar in the Raw

Steps:

  • For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss 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 just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
  • For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating, if necessary, and pressing lightly. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

CROSTATA WITH RASPBERRY JAM



Crostata with Raspberry Jam image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon grated lemon peel
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
1/4 teaspoon salt
3 tablespoons ice water
Flour for dusting, as needed
1 jar (3/4 cup) raspberry preserves
1 tablespoon fresh lemon juice
1 tablespoon sliced almonds, toasted
Powdered sugar, for dusting, optional

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.

PEAR AND FRANGIPANE CROSTATA WITH RASPBERRY VINEGAR GLAZE



Pear and Frangipane Crostata with Raspberry Vinegar Glaze image

Categories     Fruit     Nut     Dessert     Bake     Quick & Easy     Raspberry     Pear     Almond     Phyllo/Puff Pastry Dough     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

5 ounces almond paste, crumbled (about 3 3/4 inches of a 5 1/2-inch log)
3 tablespoons butter, room temperature
2 tablespoons all purpose flour
1 large egg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 large firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch slices
5 tablespoons sugar, divided
1/2 cup black raspberry vinegar* or raspberry vinegar
Crushed pink peppercorns (optional)

Steps:

  • Finely grind almond paste in processor. Add softened butter, flour, and egg; blend until smooth.
  • Preheat oven to 400°F. Roll out puff pastry on floured surface to 13x11-inch rectangle. Fold 3/4 inch of edges over; press to adhere to make 11 1/2x9 1/2-inch rectangle. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices atop filling, overlapping slightly. Sprinkle with 1 tablespoon sugar. Bake until crust is deep golden and pears are tender, about 38 minutes. Cool slightly.
  • Meanwhile, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about 6 minutes.
  • Place tart on platter. Drizzle syrup over. Sprinkle lightly with peppercorns and serve warm.

RUSTIC NECTARINE AND RASPBERRY CROSTATA WITH CORNMEAL CRUST



Rustic Nectarine and Raspberry Crostata With Cornmeal Crust image

The picture says it all! This beauty not only looks impressive, but tastes fresh and wonderful. The cornmeal in the crust adds a nice element, different than the regular pie crust. (Prep time includes chilling periods).

Provided by Lisa Pizza

Categories     Pie

Time 2h55m

Yield 1 pie

Number Of Ingredients 15

1 2/3 cups all-purpose flour
1/4 cup coarse cornmeal
3 tablespoons sugar
1 teaspoon packed orange zest
3/4 teaspoon salt
14 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
1/3 cup ice water (or more)
1/4 cup sugar
1 1/2 teaspoons cornstarch
4 medium nectarines, pitted and each cut into 16 slices
1/2 pint blackberries or 1/2 pint blueberries
1/2 teaspoon vanilla extract
1 egg, beaten (for glaze)
raw sugar, to sprinkle
peach preserves, heated

Steps:

  • To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
  • Add butter, and pulse until butter is pea size.
  • Add 1/3 cup ice water and pulse until dough forms moist clumps.
  • Add more water by teaspoon fulls if too dry.
  • Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
  • Can be made 1 day ahead.
  • Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking.
  • Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
  • To make Filling: Stir sugar and cornstarch to blend.
  • Mix in fruit and vanilla.
  • Let stand until juices are released, stirring occasionally, about 30 minutes.
  • Preheat oven to 375°F.
  • Transfer baking sheet with dough to work surface and let stand for 8 minutes.
  • Spoon fruit and juices into center of dough, making a even 10 inch diameter.
  • Brush a 2 inch border of dough with egg.
  • Lift about 2 inches of dough border and pinch to form vertical seam.
  • Pinching every two inches.
  • See photo- middle six inches of fruit should remain uncovered.
  • Brush folded border with egg and sprinkle with raw sugar.
  • Place baking sheet with tart in oven.
  • Bake until crust is golden and fruit is bubbling, about 55 minutes.
  • Remove from oven and transfer with large spatula to cooling rack.
  • Brush fruit with heated preserves.
  • Cool 45 minutes.
  • Serve warm, or at room temperature.
  • A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.

Nutrition Facts : Calories 3059.8, Fat 172, SaturatedFat 104.3, Cholesterol 613.4, Sodium 1857.2, Carbohydrate 353.7, Fiber 27.9, Sugar 140.7, Protein 39.9

PEAR AND RASPBERRY CROSTATA



Pear and Raspberry Crostata image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 11

1 cup (2 sticks) cold unsalted butter, cut into pieces
2 cups flour
1/2 cup sugar
1 lemon, zested
1 large egg plus 1 large egg yolk, whisked together
2 tablespoons raspberry jam
6 ripe but firm pears, peeled, pitted and cut into wedges
1 cup raspberries, fresh or frozen
1 tablespoon honey
2 tablespoons whole milk
1 tablespoon coarse, turbinado, or "raw" sugar

Steps:

  • In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, "rustic" edge for the tart. Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar. Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes.

RHUBARB AND RASPBERRY CROSTATA



Rhubarb and Raspberry Crostata image

Provided by Karen DeMasco

Categories     Fruit     Brunch     Dessert     Easter     Valentine's Day     High Fiber     Mother's Day     Backyard BBQ     Raspberry     Spring     Shower     Rhubarb     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 8 to 10 servings

Number Of Ingredients 16

Crust:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 tablespoon whole milk
Filling:
1/4 cup cornstarch
4 cups 1/2"-thick slices rhubarb
1 6 ounce container fresh raspberries
1/3 cup sugar
1 large egg, beaten
Raw sugar
Sweetened whipped cream or vanilla ice cream (for serving)

Steps:

  • For crust:
  • Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • For filling:
  • Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
  • Preheat oven to 400°F Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

RASPBERRY-FIG CROSTATA



Raspberry-Fig Crostata image

From "Baking With Julia," (1997) by Leslie Mackie of Macrina Bakery, Seattle WA. Prep time includes chill time for dough.

Provided by DrGaellon

Categories     Tarts

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 21

2 cups all-purpose flour
1/2 cup toasted sesame seeds
1/2 cup chopped toasted almond (skin on)
1/2 cup white sugar
1/4 teaspoon table salt
1/4 teaspoon cinnamon
1/8 teaspoon grated lemon zest
1/2 cup cold unsalted butter, diced
2 large eggs, beaten
1 teaspoon vanilla extract
12 ounces fresh black figs, stemmed and quartered
12 ounces raspberries, washed and dried
1/4 cup packed brown sugar
1/2 cup white sugar
1/16 teaspoon grated lemon zest
3/4 lemon, juice of
1 1/2 tablespoons flour
1 tablespoon butter
1 egg
1 teaspoon water
2 tablespoons turbinado sugar

Steps:

  • In a stand mixer with paddle attachment, combine flour, sesame seeds, almonds, sugar, salt, cinnamon and lemon zest. Cut in butter until mixture resembles coarse breadcrumbs. Add 2 eggs and vanilla, and mix just until it comes together. Form into a disc, wrap in plastic and refrigerate at least 2 hours until firm. (Double-wrapped, dough can be frozen up to 3 months.).
  • In a saucepan, combine half the figs and half the raspberries with brown sugar, white sugar, lemon zest, lemon juice, and flour. Toss well. Add 1 tbsp butter. Bring to a boil and cook 2-3 minutes until thick. Transfer to a bowl and add reserved figs and raspberries. Stir gently to combine. Taste and adjust lemon or sugar if needed. Cool over ice bath until room temperature.
  • Remove dough from refrigerator. Remove 1/3 of dough and return to refrigerator. Flour work bench and roll out larger piece of dough to 1/8-inch thickness. Dough will be very fragile, so keep it cold and work quickly but carefully. Transfer carefully to a 9" tart pan. Patch any holes carefully to be sure the base is solid. Press up to form sides.
  • On a piece of baking parchment, roll out smaller piece of dough to 1/8" thick. Cut into 1/2" strips with pastry wheel or pizza cutter. Transfer parchment to a sheet pan and place in refrigerator 30 minutes.
  • Fill tart shell with fruit mixture until level with top of shell, about 2½ cups of fruit. Beat 1 egg with water and brush over exposed edge of crust. Lay strips of dough over top in lattice formation. Brush each strip with egg wash as you lay it in place. Press down on lattice strips at edges of tart pan to press them into the edge of the tart shell and trim off excess. (Strips should form a lattice, but do not attempt to actually weave the strips - the dough is too fragile and will break.) Sprinkle with turbinado sugar.
  • Place pan on foil-wrapped baking sheet (to catch bubble-overs) and bake in preheated 350°F oven 40-45 minutes until juices are bubbly and lattice is golden-brown. Cool to room temperature, remove tart shell, and serve with vanilla ice cream or lightly sweetened whipped cream.

Nutrition Facts : Calories 382.4, Fat 18, SaturatedFat 6.8, Cholesterol 75.8, Sodium 77.8, Carbohydrate 50.6, Fiber 5.3, Sugar 27.5, Protein 7.4

JOANNE CHANG'S RASPBERRY-RHUBARB FREE FORM CROSTATA



JOANNE CHANG'S RASPBERRY-RHUBARB FREE FORM CROSTATA image

Number Of Ingredients 18

Dough/Pate Brisee: (makes one 9 inch round)
1 cup all-purpose flour and extra for rolling the dough
2 teaspoons of sugar
1/2 teaspoon of kosher salt
8 tablespoons of unsalted butter, frozen and cut into cubes
1 large egg yolk
2 tablespoons of heavy cream
Filling:
1 tablespoon of unsalted butter
2 stalks rhubarb, sliced ¼-inch thick
1/4 cup of sugar, plus 2 tablespoons
1 vanilla bean, halved
1 pint raspberries
2 tablespoons of flour
1 egg, beaten (egg wash)
2 tablespoons turbinado sugar for dusting
Vanilla ice cream
Mint for garnish

Steps:

  • 1. In the bowl of a stand-mixer fitted with a paddle attachment, add 1 cup of the flour, 2 teaspoons of sugar and the kosher salt. Combine on low-speed. Add 8 tablespoons of the butter slices and mix on medium-speed for about 30 seconds to incorporate the butter, making sure to leave pea/walnut-sized pieces of butter. Combine the egg yolk and heavy cream and add them to the mixer on medium-speed, drizzling them in. Increase the speed to high and mix for about 15 seconds. The dough will be very "shaggy" and large pieces of butter will be visible. 2. Transfer the dough to the work surface and "frisage" the dough, using the palm of your hand to press long strips of dough on the work surface to create long layers of fat. 3. Gather the dough into a ball, wrap tightly in plastic wrap and chill for at least an hour in the refrigerator before rolling out. 4. Meanwhile, make the filling: In a medium sauté pan, add the remaining butter, and ¼ cup sugar, rhubarb slices. Using a pairing knife, scrape the vanilla bean seeds into the mixture. Cook until softened, about 1 minute. Cool the mixture completely. 5. Toss the raspberries with 2 tablespoons of flour and then add 2 tablespoons sugar. Gently combine the cooled rhubarb mixture with the raspberries and reserve. 6. Roll out the dough: dust a work surface with flour and roll out a circle of dough with a 14-inch diameter. Transfer the dough to a sheet tray lined with parchment paper. 7. Place the filling in the center of the dough, leaving about a 2-3 inch border of dough. Fold each of the edges toward the center, forming a pentagon-shape, leaving about a 4-inch diameter opening that exposes some of the filling. 8. Brush the crostada with the egg wash and dust with turbinado sugar. 9. Bake in a 375 degree (or 350 degree convection) oven for 40-45 minutes until the crust is golden brown.

RHUBARB AND RASPBERRY CROSTATA RECIPE - (4.6/5)



Rhubarb and Raspberry Crostata Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 16

CRUST
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoon sugar
1/2 teaspoon kosher salt
3/4 cup chilled unsalted butter, cubed, 1 1/2 sticks
1 large egg
1 tablespoon whole milk
FILLING
1/4 cup cornstarch
4 cups rhubarb sliced 1/2" thick, about 1 1/4 pound
1 (6 ounce) container fresh raspberries
2/3 cup sugar
1 large egg, beaten
Raw sugar
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

  • CRUST Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled. FILLING Dissolve cornstarch in 3 tablespoons of water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes. Preheat oven to 400°. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

RASPBERRY RHUBARB CROSTATA RECIPE



Raspberry Rhubarb Crostata Recipe image

Provided by Carolanne

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced
1/4 cup ice water
1/4 cup cornstarch
4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds)
6 ounces fresh raspberries
2/3 cup granulated sugar
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1 extra-large egg beaten with 1 tablespoon water, for egg wash
Turbinado or demerara sugar, such as Sugar in the Raw

Steps:

  • For the pastry, place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss 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 just until the dough comes together. Turn onto a well-floured board, cut in half and form into two disks. Wrap and refrigerate for about 1 hour. (Wrap the second dough well and freeze, if not using.) For the filling, place 3 tablespoons of water in a small bowl, whisk in the cornstarch and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

RASPBERRY CROSTATA



Raspberry Crostata image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 1 serving

Number Of Ingredients 10

1 package pre-made pie dough, refrigerated
Flour, for dusting
1 cup raspberries, divided
1/2 cup sugar, divided plus 1 teaspoon
1 egg
Vanilla Anglaise, recipe follows
4 egg yolks
1/3 cup sugar, divided
2 cups heavy cream
1 vanilla bean

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crostada, dust a clean working surface with flour and roll out the pie dough until it's approximately 1/8-inch thick. Cut out a circular piece 8 inches in diameter. In a bowl, toss 1/2 cup of the raspberries with 1/4 cup of sugar. Place berries in the center of the pastry dough, leaving a 2 to 3-inch border. Begin folding crust into the center of the pastry, repeatedly allowing it to pleat as you lift the dough and work your way around the pastry. Brush the pastry with the beaten egg and top with the remaining teaspoon of sugar. Bake for 35 to 40 minutes, or until the pastry is golden and crisp. For the raspberry coulis, place 1/2 cup of raspberries in a small saute pan with 1/4 cup of sugar over medium heat. Cook for 10 minutes, or until berries release all their juices. Continue to cook until the mixture reaches a syrup consistency. Pass through a fine sieve or strainer while applying pressure with a ladle or the back of a spoon to remove all juices. Taste, for flavor then put aside to cool. Serve the warm crostada on top of Vanilla Anglaise; drizzle with the raspberry coulis.
  • Before you begin, prepare an ice bath with an empty bowl and strainer. In a small bowl, using a wire whisk, mix egg yolks and 1/2 of the sugar. Place the heavy cream and the remaining sugar in a small pot. Slice the vanilla bean in 1/2, lengthwise. Using the back of a pairing knife, scrape the inside of the bean, removing all of the seeds. Place both the scrapings and the bean in the pot with the heavy cream. Bring the mixture to a boil. While continuously whisking, slowly add cream and vanilla bean mixture to the egg yolks. Return liquid to pot and place over low heat while whisking. Do not stop whisking!! The mixture will begin to thicken. Once it is thick enough to coat the back of a spoon, pass the mixture through the strainer and into the empty bowl over the ice bath. Continue mixing until cool. Serve underneath a raspberry crostada.

CROSTATA WITH RASPBERRY JAM



CROSTATA WITH RASPBERRY JAM image

Categories     Dessert

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon grated lemon peel
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
1/4 teaspoon salt
3 tablespoons ice water
Flour for dusting, as needed
1 jar (3/4 cup) raspberry preserves
1 tablespoon fresh lemon juice
1 tablespoon sliced almonds, toasted
Powdered sugar, for dusting, optional

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.

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