Dried Fruit And Nut Crostata Recipes

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.
• Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.
• Stir yogurt and remaining 3/4 teaspoon orange peel in small bowl. Serve crostata warm or at room temperature with orange-flavored yogurt.

Steps:

• Make the dough: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers, two knives or a pastry cutter until the mixture resembles coarse meal. Slowly add the buttermilk and cream and gently mix, using your fingers or a fork, until the mixture just comes together. (Alternatively, combine the flour, sugar, baking powder, baking soda, salt and butter in a food processor and pulse a few times. Add the buttermilk and heavy cream and pulse until the dough just comes together.)
• Transfer the dough to a lightly floured surface and sprinkle a bit more flour on top. Lightly flatten the dough using a rolling pin or your hands, fold it over and flatten again. Fold it over once more, then wrap in plastic wrap and refrigerate until chilled, at least 30 minutes and up to 2 days.
• Make the filling: Combine the fruit and sugar in a large bowl and let sit at room temperature until the juices begin to release, about 30 minutes. Transfer the mixture to a saucepan and bring to a boil over high heat. Add the cornstarch slurry, bring to a boil and cook until the mixture thickens, about 1 minute. Remove from the heat and stir in the citrus zest and juice and salt.
• Assemble the crostata: Preheat the oven to 375˚. Line a baking sheet with parchment paper or aluminum foil. On a floured surface, roll the dough into a 12-inch round, 1/4 inch thick. Transfer the dough round to the prepared baking sheet. Fill the center with the fruit filling, leaving a 2-inch border. Gently fold the border over the fruit, leaving the center exposed, and pleat the border to make a circle. Sprinkle sugar evenly over the dough.
• Bake until the crust is golden brown and the fruit is bubbling, about 30 minutes. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Steps:

• Preheat the oven to 375 degrees. To make the topping, measure the flour, polenta, sugar, salt, baking powder, and aniseeds into a food processor or a stand mixer fitted with a paddle attachment. Add the butter and pulseor mix on medium-low speed until the mixture resembles coarse crumbs. Transfer the mixture to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with you fingers until evenly mixed. The mixture will not adhere in the manner of a dough, but will clump together if pressed in your palm. Set aside until needed. To make the filling, combine all the ingredients in a large bowl and toss well until well mixed. Turn into a 2-quart shallow baking dish. Sprinkle the topping over the filling in a even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp, and golden brown, about 1 hour. Serve with ice cream if desired.

Steps:

• Make the crust: In a large bowl, mix together ¾ cup (95 g) all-purpose flour, the whole wheat flour, and salt. Add the butter and, using a pastry cutter, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough is shaggy.
• Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap with plastic wrap. Refrigerate for 30-60 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• While the dough is resting, make the filling: In a medium bowl, combine the blackberries, cherries, peaches, sugar, and remaining 2 tablespoons of flour. Toss to coat the fruit.
• Assemble the crostata: On a lightly floured surface, roll the dough out to a 12-inch (30 cm) wide circle, about ⅛ inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
• Spoon the fruit filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges of the crust up and over the filling to create a rustic look. Brush the crust with the beaten egg and sprinkle with sugar.
• Bake for 45-50 minutes until the crust is golden brown.
• Let cool for 10-15 minutes before slicing and serving.
• Enjoy!

Steps:

• 1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the larger disk of dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick. 2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes. 3 In a medium saucepan, combine the prunes, raisins, and water. Cook over low heat until soft, about 10 minutes. Let cool. In a food processor or blender, puree the fruit mixture with the orange zest. Add the liqueur, honey, and cinnamon and process until smooth. With a spatula, stir in the walnuts. 4 Spread the fruit and nut mixture in the prepared tart shell. 5 Place an oven rack in the lower third of the oven. Preheat the oven to 350°F. 6 Roll out the remaining dough to a 10-inch circle. With a fluted pastry wheel, cut the dough into 1/2-inch-wide strips. Arrange the strips about 1 inch apart across the tart pan. Rotate the tart a quarter- turn and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides of the tart to seal. Brush the dough with the egg yolk mixture. 7 Bake 35 to 40 minutes, or until the pastry is golden brown. 8 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Sprinkle with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Sift the dry ingredients into a bowl.
• Add eggs, nuts and fruit.
• Mix well.
• Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
• Cool and turn out of pan.
• Slice loaf as thinly as possible and layer on large oven tray.
• Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.

Steps:

• Cut butter into 1/2 inch pieces and put in freezer.
• Put dry ingredients in cuisinart and pulse to mix.
• Add butter, pulse until you have pea sized bits of butter.
• With machine running add water and stop BEFORE you have a solid mass.
• It should be crumbly.
• Dump out, divide in half and form each half into flat disks.
• Wrap in plastic and refrigerate for at least 1 hour.
• Roll dough into a rough circle and place on sheet pan with parchment.
• Sprinkle pastry with 1/2 the cinnamon sugar.
• Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
• Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
• With your thumb press down on the outside edge of the pastry circle to seal.
• Baked at 400 until pastry is nicely browned.
• Cool.