crostata

A beautiful dessert made with juicy, in-season apricots and a creamy almond ricotta filling.

Apricot Ricotta Tart

1 1/2CUPS all-purpose flour

1 1/3STICKS unsalted butter, softened

sugar

cornstarch

eggs

lemon

salt

1 1/4CUP sheep’s milk ricotta

1CUP sugar

almonds

apricots

unsalted butter

Disaronno amaretto liqueur

For the pastry crust: Mix 1 1/3 sticks softened butter with the granulated sugar, powdered sugar, a pinch of salt, 1 Tbsp. rum, 1 egg, and 1 egg yolk. Combine the ingredients well. Add the flour, the cornstarch, and the lemon zest. Knead to obtain a soft and even dough. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.

For the filling: Mix the ricotta until soft and creamy. Beat the remaining egg yolks with 3/4 cup sugar and 2 Tbsp. Disaronno liqueur. Stir in the almonds. Whisk in the ricotta.&nbsp;

For the caramelized apricots: Cut the apricots in half and remove the pits. Caramelize 1/4 cup sugar in a pan with 1 Tbsp. butter; add the apricots and baste with 2 Tbsp. Disaronno liqueur. Cook for a few minutes; turn off the heat and let rest.

Preheat the oven to 350°F.&nbsp;

Cover the dough with a sheet of parchment paper, fill the pan with dried beans, and bake at 350°F for around 15 minutes. Remove the beans and parchment paper and bake for another 5 minutes to let the crust dry out. Remove the crust from the oven, fill it with the cream, and bake again at 350°F for 20 minutes. Remove from the oven and top with the caramelized apricots and their juice. Let the tart cool and serve.

“This is a classic recipe for the simplest jam tart pastry with an almost cake-like crumb. It’s usually made with a blackberry or apricot jam. This tart can be made in a pinch with 250g of your favourite ready-made jam and by simply following the recipe for the pastry crust,” says Emiko Davies. This is an edited extract from Torta della Nonna by Emiko Davies (Hardie Grant Books, $34.99).

Crostata di marmellata (apricot jam tart) recipe

ripe apricots

cold unsalted butter

(250 grams) plain (all purpose) flour

whole egg, plus 1 egg, beaten (save the white to brush the pastry)

Crostata (pie) filled with apricot and black cherry jam are a beloved dessert throughout Italy. In this recipe, big ropes of dough make for a rustic-looking homemade strawberry pie.

Strawberry Pie

strawberries

2CUPS all-purpose flour

Grand Marnier

Mix the flour with 1 stick and 3 1/2 Tbsp. softened butter and the powdered sugar until mixture resembles coarse meal; press the hard-boiled egg yolks through a sieve and add to the dough with a pinch of salt, one egg white, and a bit of lemon zest. Knead until the dough is smooth and compact. Cover in plastic wrap and let rest for 30-40 minutes.&nbsp;

Clean the strawberries and cut them into wedges.

In a pan, melt the rest of the butter with 2 Tbsp.granulated sugar; when it begins to caramelize, add in the Grand Marnier and ignite with a lighter. When the flame burns out, add 2 Tbsp. water and allow the lumps of crystallized sugar to dissolve. Add the strawberry wedges and cook for 3 minutes or until the sauce is syrup like. Remove from the heat and pour onto a tray to cool.

Roll out 2/3 of the dough into a disc and use it to line a 9" pie dish, covering the edges by around 3/4". Fill the crust with the strawberries; form the remaining dough into ropes and use them to top the pie in a grid pattern. Brush the ropes of dough with a slightly beaten egg white, sprinkle with granulated sugar, and bake the pie at 350°F for around 10 minutes on the convection setting, then bake for another 25 minutes on the conventional oven setting.&nbsp;

Breakfast Crostata is a fancy name for breakfast pizza, and with caramelised onions, potato, prosciutto and camembert, this recipe deserves it's title

Thermomix recipe: Breakfast Crostata

100 Grams whole wheat

Grams fresh yeast (or 2 tsp dried instant yeast)

water

Grams Extra Virgin Olive Oil (EVOO)

400 Grams bakers flour

Teaspoons Pink Salt Flakes

brown onions, sliced thinly

Flakes

red skinned potatoes, sliced

Roma tomatoes, sliced

Grams provolone

Handful Kalamata olives, pitted

thyme

To make dough, place whole wheat into Thermomix bowl and mill **1 min/speed 10**. Remove from bowl and set aside.

Place yeast, water and EVOO into Thermomix bowl and warm **2 min/37°C/speed 2**.

Add milled wheat flour, bakers flour and salt to Thermomix bowl and mix **10 sec/speed 6**.

Turn out into a well oiled glass or ceramic bowl, knead into a tight ball, cover and allow to prove for at least an hour.

Meanwhile, preheat a pizza stone in the hottest oven you can manage. (Bread baking setting is optimum if available.) The longer you heat your oven the better.

To make filling, place sliced onion, EVOO and salt into clean Thermomix bowl and place sliced potatoes into Varoma dish and set into position.

Cook **50 min/Varoma/Reverse/speed 2**. Cool slightly.

Spread the caramelised onion onto both dough rounds, leaving approx 8cm border around the edges.

Top with cooked potato, sliced tomato, ham, cheeses and olives. Tuck the dough up to form a crust, pinching it together in folds so that it holds the filling.

Place one at a time onto the hot pizza stone and cook about 10-15 minutes, or until dough is well cooked and filling is golden. (This will depend on the heat in your oven.)

Serve immediately garnished with thyme sprigs.

Impara a preparare questa originale pasta frolla per crostate e torte di sicuro effetto.

Ricetta Pasta Frolla Base Semplice

300 grammi di farina 0 oppure 00

grammi di zucchero

150 grammi di burro

uovo

il tuorlo di 1 uovo

un pizzico di sale

Prendere una ciotola di alluminio e metterla in congelatore per circa 10 minuti. Mettere in frigorifero un panno di cotone. Toglierla dal frigo e versare al suo interno il burro freddo di frigorifero tagliato a cubettini e lo zucchero. Mescolare i due ingredienti fino a formare una crema.

Una volta che l'impasto è abbastanza amalgamato, aggiungere il tuorlo dell'uovo e l'uovo intero e continuare a mescolare con il robot incorporando poi la farina e il sale.

Una volta che l'impasto è pronto e compatto, tirare fuori il panno di cotone dal frigorifero e avvolgere in esso la pasta frolla compattandola a mo' di palla. Mettere in frigorifero per 30 minuti.

Una volta pronta, stendere la frolla con un matterello e dividerla in tanti panetti quadrati o orizzontali da utilizzare per le basi dei dolci o congelare avvolgendoli in carta trasparente oppure chiudendoli nelle bustine di plastica.

A scrumptious apricot jam crostata, done the Italian way.

Apricot jam crostata recipe

unsalted butter, chopped

(110 grams) caster sugar

(450 grams) plain flour

tsp baking powder

apricot jam

cornflour

egg, lightly beaten

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5348771529001-5981852770001

Straight from the oven, juicy berries and the sweet aroma of this Strawberry Mint Crostata is enough to make you stop whatever you're doing, and grab a fork.

&nbsp;

Strawberry Mint Crostata

cups all-purpose flour

cup plus 2 Tbsp. ice cold water

Tbsp. honey

lb. of fresh strawberries, rinsed and sliced

mint

strawberries,

milk

In a large mixing bowl, place the flour, 3/4 cup cubed butter, and water.

Mix with your hands until everything is combined and the dough becomes one solid mass.

Turn the dough onto a well-floured board and form into a disk.

Wrap the disk with plastic and refrigerate for at least 1 hour.

In the meantime, prepare your strawberries.

In a large pan, over medium heat, melt 2 Tbsp. butter, honey, and chopped mint.

Add 1 lb. sliced strawberries, and cook until heated through and caramel-y. The berries will break down into a thick sauce. Some of the berries will maintain their shape, we want this. Cook for about 10 minutes. Remove from heat.

Place a piece of parchment on a baking sheet, then roll out the dough on the parchment to form a 12 inch circle.

Leaving about 1 1/2 inches around the perimeter, spread the strawberry mint mixture in the center of your dough. Top with remaining strawberries.

Gently fold the border up and around the berries, pleating to make a circle.

Brush milk around the edges of the dough and sprinkle the entire crostata with sugar.

Bake for 40 minutes until the crust is golden.

What a gorgeous crostata, Annie - perfect for Valentine's Day! Loving the flavor combination of strawberries and mint and that crust looks like flaky perfection.

Just lovely and a splendid treat indeed! Strawberries are especially lovely in Winter I think. A taste of Summer is always welcome this time of year :)

Strawberry and mint is so perfect together! This looks delicious Annie. Your crust is on point. Happy Valentine's Day weekend!

So delicious and so easy Annie! A little piece of summer during this very cold winter!

Crostata (pie) filled with apricot jam is an Italian staple year round but summer is the time for fresh fruit pie. This luscious dessert features in-season juicy apricots and almond cream.

Apricot Cream Pie With Almonds

3CUPS '00' or all-purpose flour

3/4CUP cream

almond paste

7TBSP. unsalted butter,

1/3CUP milk

almond flour

gelatin leaf

organic lemon

Cut the butter into small pieces and combine it with the powdered sugar, a pinch of salt and the egg yolks. Add the two flours and combine everything quickly. Wrap the pastry dough in plastic wrap and let rest in the refrigerator for 1 hour.&nbsp;

Wash the apricots, remove the pits and chop them, leaving a couple of apricots whole for garnish.

Heat 2 3/4 Tbsp. water and the granulated sugar. When the syrup comes to a gentle boil add the chopped apricots. Cook for 15 minutes. Remove from the heat and let cool.&nbsp;

For the almond cream: Crumble the almond paste. Soak the gelatin in a bowl of cold water for 5-10 minutes or until soft. Remove from bowl and squeeze out excess water. Heat the milk with the lemon zest. Add the gelatin and let dissolve. &nbsp;Pour the hot milk over the almond paste and blend with an immersion blender until completely combined. Finally, add 1/4 cup cream. Let cool and thicken.

Roll out the pastry dough with a rolling pin. Line a round baking pan (8 1/2" in diameter) with the dough. Pierce the bottom with a fork and bake it at 350°F for 15-20 minutes. Remove from the oven and let cool.

Remove the pastry shell from the pan and spread the apricot mixture over it. Whip the remaining cream and gently fold it into the almond cream. Pour it over the apricot mixture. Garnish with the whole apricots and sprinkle with slivered almonds.

A pretty Summer peach galette that combines a flaky, rustic pie crust with vanilla scented, cinnamon-spiced peaches. Easier than pie, but just as tasty, this simple, sweet dessert easily adapts to feature whatever seasonal fruit you have on hand (peaches, nectarines, plums, cherries, blueberries… you name it!).

Summer Peach Galette

(1 stick) very cold unsalted butter

all-purpose flour,

Tbsp organic cane sugar

tsp fine grain sea salt

Tbsp apple cider vinegar

(about 4 medium) peaches, sliced¹

(packed) light brown sugar

tsp pure vanilla extract

Tbsp arrowroot starch²

tsp ground cinnamon

ginger

fine grain sea salt

jelly

egg egg sugar

Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.

Pulse together the flour, sugar and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.

Add the vinegar and ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.

Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, working quickly and being careful not to over-handle the dough.

Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least an hour prior to rolling it out. The pastry may be made in advance and stored for up to a day in the refrigerator or – if wrapped very tightly in plastic wrap – about a month in the freezer.

All-Butter Pie Pastry:

Prepare the pie pastry

Remove the dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable.

Meanwhile, preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.

Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin – I prefer to use a French (tapered) rolling pin – start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.

Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.

Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. Place in the fridge while you prepare the filling.

Prepare the brown sugar peach filling: In a large mixing bowl, stir together the brown sugar, lemon, vanilla, arrowroot starch, cinnamon, ginger, and salt, until combined. Toss with the peaches.

Assemble the galette

Spoon the peach filling onto the center of the pie pastry, in an even layer or a decorative spiral pattern, leaving about two inches around the edge. Fold the pastry over the peaches, overlapping the dough as needed.

Brush the pastry with the egg wash and generously sprinkle with the demerara sugar.

Bake for 40-50 minutes

, until the pastry is golden and the peach juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil.

Remove from the oven and allow to cool to room-temperature on a baking rack until set. While still warm, carefully brush the top of the peaches with the apricot/peach jelly to lightly glaze. Serve warm with a dusting of confectioners sugar or a scoop of vanilla ice cream. Enjoy!

Peach Galette:

I'm making this tonight for probably the 4th or 5th time and realized I never sent you a review.  While I've only cheated and bought my crusts in the interest of time, one day I hope to make yours.  I absolutely love the filling mixture - lemon, ginger, cinnamon, sugar.  I could eat that alone!  Thank you for sharing.  It's peachy goodness and summer dessert perfection.

Wonderful recipe! I added a little lemon zest for extra lemon flavor. Everyone loved it - will definitely make this again!

Great recipe! I didn’t add the ground ginger because I didn’t have any on hand but it still came out yummy!

Hi! I’m so excited to make this! Do you think I could assemble the galette in advance and refrigerate until I’m ready to bake? Maybe pull it out of the fridge 30-60 minutes before baking?

Yum I love making galettes especially in the summer / so easy and such an impact !!!!!

This was delicious and the recipe was as it said simple and delicious!  It wasn't overly sweet and my family loved it!  Thank you for an amazing recipe!  I definitely be making this one again!

Made this tonight for a dinner party and it was delish. Have to admid that I used my favorite galette dough x1.5 and then made 2 galettes. The peaches were great. The sugared crust yummy. Everyone loved. I arranged my fruit vs dumping it in (which I do for apples) and it was so pretty.

This keeps up to 4 days chilled, and spiced quinces can be kept refrigerated in an airtight container for up to 2 months. You can also keep the polenta crust refrigerated for 3 days, or frozen for up to 3 months. Begin this recipe 1 day ahead. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Ricotta crostata with spiced quince recipe

egg yolk,

pure icing sugar, sifted

cinnamon

caster sugar

star anise

bay leaves

vanilla bean, split

(approx. 1kg total weight) quinces

milliliters good-quality red wine vinegar

plain flour, sifted

fine yellow polenta

cold unsalted butter, chopped

pouring cream

vanilla paste

firm buffalo (or cow’s milk) ricotta, drained

cream cheese, room temperature

mascarpone

La linzer torte o torta di Linz è un dolce di origine austriaca, in particolare della città di Linz. La torta si presenta con una crostata con base di pasta frolla alle nocciole aromatizzata con cannella e chiodi di garofano, farcita con confettura di ribes rosso o lekvar e decorata in superficie con un fitto reticolo di striscioline di pasta e cosparsa di filetti di mandorle. La linzer torte sembra essere addirittura la torta più antica del mondo. Sembra che la più vecchia ricetta della linzertorte risalga addirittura al 1653. La più vecchia versione di questa ricetta fu scoperta però solo nel 2005 dal direttore della biblioteca Landesmuseum dell'Alta Austria, che trovò la più antica versione della torta di linz nel Codex 35/31 nell'archivio di Admont Abbey. L'invenzione della linzer torte è soggetta a numerose leggende, quella forse più diffusa e conosciuta fa risalire l'invenzione dell'ormai celeberrima torta al confettiere viennese dal nome Linzer. Per la produzione e distribuzione di massa della torta non bisogna attendere molto, infatti sembra che già nel 1823, la torta iniziasse ad essere conosciuta da tutti. Nel 1850 invece, con il viaggiatore austriaco Franz Hölzlhuber la torta arrivò anche a Milwaukee, per diventare poi famosa anche in America.

Top 14 crostata recipes from across the web

The most viewed crostata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apricot Ricotta Tart

Crostata di marmellata (apricot jam...

Strawberry Pie

Thermomix recipe: Breakfast Crostat...

Ricetta Pasta Frolla Base Semplice

Apricot jam crostata recipe

Strawberry Mint Crostata

Apricot Cream Pie With Almonds

Summer Peach Galette

Ricotta crostata with spiced quince...

Linzer torte, la ricetta originale ...

Gluten free blueberry galette with ...

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Fig and Pine Nut Pie

Top 14 crostata recipes from across the web

The most viewed crostata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apricot Ricotta Tart

Crostata di marmellata (apricot jam...

Strawberry Pie

Thermomix recipe: Breakfast Crostat...

Ricetta Pasta Frolla Base Semplice

Apricot jam crostata recipe

Strawberry Mint Crostata

Apricot Cream Pie With Almonds

Summer Peach Galette

Ricotta crostata with spiced quince...

Linzer torte, la ricetta originale ...

Gluten free blueberry galette with ...

Pecan Frangipane Tart With Carameli...

Fig and Pine Nut Pie

The most viewed crostata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine