Best 2 Nectarine Plum Crostata Recipes
Indulge in a culinary journey with our delectable nectarine-plum crostata, a rustic Italian tart that embodies the essence of summer's bounty. This delightful creation features a flaky, buttery crust that encases a vibrant filling of sweet nectarines and juicy plums, complemented by a hint of aromatic spices. Whether you're a seasoned baker or a novice in the kitchen, our carefully crafted recipe guides you through the process of making this mouthwatering dessert. From preparing the golden-brown crust to arranging the fruit filling, each step is explained in detail to ensure success. But that's not all! This comprehensive article also includes two additional crostata recipes to tantalize your taste buds. Embark on a flavor adventure with our savory zucchini-feta crostata, a delightful combination of crisp pastry, creamy feta cheese, and tender zucchini. Or satisfy your sweet cravings with our rustic apple-cranberry crostata, a perfect blend of tart apples, tangy cranberries, and a hint of warming spices. With three exceptional recipes at your fingertips, you'll be ready to impress your loved ones with homemade crostatas that are both visually stunning and bursting with flavor.
Here are our top 2 tried and tested recipes!
NECTARINE PLUM AND BLUEBERRY CROSTATA
Steps:
- Mix flour, sugar and salt in a mixing bowl. Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into a ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 30 minutes.
- Preheat oven to 425 degrees F.
- Roll the dough into a free form circle, approximately 14-inches in diameter. Place on baking sheet lined with parchment paper. Sprinkle center of dough with 1/4 cup of flour. Toss nectarines, plums and blueberries with 1 cup of sugar. Spread mixture in center of dough to within 3 inches of edge. Fold dough border over the mixture, leaving a circle uncovered in the center. Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender.
- Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.
NECTARINE-PLUM CROSTATA
Fan-favorite stone fruits-nectarines and plums-taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
- Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, about 1/8 inch thick. Place on ungreased large cookie sheet.
- In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
- Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1/2 g
Tips:
- For a flaky crust, use a combination of butter and shortening.
- Keep the butter and shortening cold until you are ready to use them.
- Use ice water to keep the dough cold and prevent it from becoming tough.
- Roll out the dough on a lightly floured surface.
- If the dough is too sticky, chill it for 15-20 minutes before rolling it out.
- Use a sharp knife to cut the fruit into thin slices.
- Arrange the fruit slices in a single layer on the bottom of the crostata.
- Brush the edges of the dough with egg wash before baking.
- Bake the crostata until the crust is golden brown and the fruit is bubbling.
- Let the crostata cool for at least 15 minutes before slicing and serving.
Conclusion:
The nectarine-plum crostata is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this crostata is sure to be a hit. So next time you are looking for a simple and delicious dessert, give this nectarine-plum crostata a try.
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