kimkushner11/19/11




I love this free-formed crostata because the dough can be made in advance and frozen, so for a quick dessert, all you need to do is thaw, roll it out, and you are ready to go! Fill the crostata with your favorite seasonal fresh fruit. The contrast between the rustic, nutty tart shell and the sweet, gushy fruit inside is simply sensational. This dessert is picture-perfect without needing to be perfect.






  • SERVING/YIELD
    8-10 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #7678





















  • kimkushner











INGREDIENTS













  • - CRUST:










  • 1 cup all purpose flour










  • ½ cup whole wheat flour










  • 1½ Tbsp sugar










  • ½ tsp kosher salt










  • 1½ sticks butter or margarine, cubed










  • 1 egg










  • 1 Tbsp whole milk or soy milk










  • - FILLING:










  • 2 Tbsp cornstarch










  • 3 cup sliced peaches, plums, berries or a mixture (your choice)










  • ¼ cup sugar










  • 1 tsp fresh lemon juice










  • 1 egg, beaten










  • 2 packets "sugar in the raw"










  1. Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces.



  2. 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. Can be made 2 days ahead. Keep chilled or wrap well and freeze for up to 4 weeks.



  3. In a small bowl, dissolve the cornstarch in 2 tablespoons water, set aside.
    In a heavy saucepan, combine the fruit, sugar, and lemon juice.




  4. Stir together and bring to a boil over medium-high heat. Cook, covered for 3 minutes. Uncover, stir in the cornstarch mixture, and cook until the strawberries soften a bit, and juices are released to form a thick sauce surrounding the strawberries, about 5 minutes. Cool.



  5. Preheat oven to 400°.



  6. 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.



  7. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar.



  8. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes.



  9. 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.















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