SUMMER FRUIT CROSTATA
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.
HAZELNUT CITRUS TORTE
A touch of quinoa flour gives this hazelnut torte an underlying smokiness that makes it more complex than most. It also makes it both gluten-free and kosher for Passover. But if you can't find quinoa flour, millet flour will work well, too, as would wheat flour (though of course it would no longer be gluten-free). With a supple, moist crumb, this torte will keep for several days, well-wrapped at room temperature, so feel free to make it ahead. Then serve it with a citrus sorbet or sweet citrus salad and a mound of whipped crème fraîche or mascarpone.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
- Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
- In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. Beat in 1/4 cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
- In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. Fold a third of the egg-white mixture into batter. Gently fold in remaining egg-white mixture in 2 batches. Pour batter into pan.
- Bake 30 to 35 minutes. Remove from oven and cool. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 110 milligrams, Sugar 26 grams, TransFat 0 grams
LEMON-NUT TORTE WITH SUMMER BERRIES
Provided by Akasha Richmond
Categories Berry Citrus Fruit Dessert Fourth of July Picnic Vegetarian High Fiber Father's Day Backyard BBQ Blackberry Blueberry Strawberry Lemon Summer Healthy Self Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.
FRENCH CANADIAN TOURTIERE
Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).
Provided by Rayna Jordan
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
- Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g
CITRUS TORTE
This is a quick and simple dessert, using convenience products. Great to make if you are short on time. Found this in a Simple and Delicious Magazine.
Provided by diner524
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place lemon curd in a large bowl; fold in half of the whipped topping until blended.
- Split cake horizontally into three layers.
- Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
- Spread top with remaining lemon curd mixture.
- Frost sides with remaining whipped topping.
- Garnish with mandarin oranges.
- Refrigerate until serving.
Nutrition Facts : Calories 203.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 86.1, Sodium 154.3, Carbohydrate 23.7, Fiber 0.9, Sugar 6.4, Protein 2.8
CITRUS SHERBET TORTE
Make and share this Citrus Sherbet Torte recipe from Food.com.
Provided by looneytunesfan
Categories Tarts
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
- Remove cake from pan; split horizontally into three layers. Place bottom layer on a serving plate; spread with orange sherbet. Top with remaining cake layer. Frost top and sides with whipped topping. Decorate with colored sprinkles if desired. Freeze until serving.
Nutrition Facts : Calories 373.9, Fat 9.4, SaturatedFat 7.4, Sodium 331.1, Carbohydrate 68.8, Fiber 3.4, Sugar 47.3, Protein 4.8
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