Best 5 Apple Pear Cranberry Crostata Recipes

APPLE 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 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 becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
• Preheat the oven to 450 degrees F.
• Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
• For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
• Combine the flour, sugar, salt, cinnamon, and allspice 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 holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

APPLE~PEAR~CRANBERRY CROSTATA

Steps:

• 1. Heat oven to 400 df. Peel, core, and cut apples into 1/4 " thick slices. Peel and cut pear into 1/2" thick slices. Toss togethere in a bowl and set aside. In a small bowl, combine 1/3 cup sugar, cornstarch, orange zest, and cloves; set aside.
• 2. On a lightly floured surface, roll Pie Dough out into a circle about 16 inches wide and 1/8 inch thick. (The circle doesn't have to be perfect) Transfer dough to a baking sheet lined with parchment paper. Arrange half the apple and pear slices over the dough leaving a 2" border all around. Sprinkle half the cranberries over the apples and pears. Sprinkle half the sugar mixture over fruit. Repeat with remaining fruit, berries, and sugar mixture.
• 3. Fold dough sides up and over edge of filling, letting dough drape over itself at each fold. Brush dough with beaten egg, and sprinkle with remaining teaspoon sugar.
• 4. Bake 10 minutes; then lower oven temp to 375 degrees and bake until golden brown, about 25 minutes more. Serve warm with vanilla ice cream. Yield : 8 slices

PEAR AND CRANBERRY 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 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 1/4 cup 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 and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
• Preheat the oven to 450 degrees.
• Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
• For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
• Combine the flour, sugar, salt, cinnamon, and allspice 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 holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
• Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.

APPLE-CRANBERRY CROSTADA

Steps:

• Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
• Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
• Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.

PEAR AND APPLE CROSTATA WITH FIVE-SPICE WHIPPED CREAM

Steps:

• for crust:
• Mix both flours, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until butter and shortening form pea-size pieces. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 1 hour. (Can be prepared 3 days ahead. Keep refrigerated.)
• for filling:
• Position rack in center of oven and preheat oven to 400°F. Combine first 6 ingredients in large bowl. Toss to blend. Let stand until juices form, about 15 minutes.
• Roll out dough on lightly floured work surface to 1 1/2-inch round. Transfer dough to unrimmed baking sheet. Mound filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar.
• Bake crostata until crust is golden and juices bubble thickly, about 40 minutes. Transfer baking sheet to rack; cool 10 minutes. Slide metal spatula under crust to free from baking sheet. Cool crostata to lukewarm. Using large tart pan bottom as aid, transfer crostata to platter.
• Whip cream, honey and five-spice powder in medium bowl until stiff. Serve crostata lukewarm or at room temperature with whipped cream.
• *A blend of ground anise, cinnamon, star anise, cloves and ginger, available in the spice section of most supermarkets.