CROSTATA PASTRY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Crostata Pastry image

Italian crostatas are rustic free-form tarts that can't be ruined by poor pastry makers. If you tear the dough as you roll it, there's nothing to worry about. Just press the torn parts together and keep rolling. As long as you can get something that resembles a round onto a baking sheet, you're on your way to a fine crostata. This open-faced tart, spread with peaches or prune plums, apples, or roasted vegetables with a little parmesan, begins with a food-processor pastry dough that couldn't be more forgiving. After the filling goes onto the rough round, fold up the edges to encase the fruit and send it to the oven brushed with milk and sprinkled with sugar. If the finished confection looks asymmetrical, that's part of the charm. This pastry recipe can be topped with roasted vegetables and a little parmesan, which I have done, absolutely delicious! Use your imagination. This recipe courtesy of the Boston Globe Magazine.

Provided by Penuchek

Categories     Dessert

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cut up
2 tablespoons sugar
1 egg
1 teaspoon distilled white vinegar
2 tablespoons ice water
flour (for sprinkling)
6 large peaches
1/4 cup flour
3/4 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons whole milk (for brushing)

Steps:

  • In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
  • Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
  • In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
  • Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
  • Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
  • Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
  • Set the oven at 400°F.
  • Line a rimmed baking sheet with parchment paper.
  • On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
  • Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
  • Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
  • Bake for 15 minutes. Turn the oven down to 375°F.
  • Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
  • Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
  • Preparation time includes 30 minutes refrigeration of dough.

Neo Charles Kekana
[email protected]

This is the worst crostata pastry recipe I've ever tried. The crust was dry and the filling was bland. I would not recommend this recipe to anyone.


Dane Ellis
[email protected]

I followed the recipe exactly and my crostata pastry turned out perfect! The crust was flaky and the filling was creamy and delicious. I will definitely be making this again.


Samikhan Samikhan
[email protected]

I'm gluten-free and I was able to make this crostata pastry with a few substitutions. It turned out great!


Shirley Johnson
[email protected]

This crostata pastry was a bit too time-consuming for me. I think I'll try a simpler recipe next time.


Nazmun Beauty
[email protected]

I'm new to baking and this crostata pastry was a great first project. It was easy to follow and the results were amazing!


Tanha Deep
[email protected]

I made this crostata pastry for a bake sale and it was a huge hit! Everyone raved about how delicious it was.


Tesfu Chu
[email protected]

I'm not a huge fan of crostata pastry, but this recipe changed my mind. The crust was perfectly flaky and the filling was sweet and tangy.


Tebogo Nyathi
[email protected]

This is the best crostata pastry recipe I've ever tried! The crust is flaky and the filling is creamy and delicious.


Rx Sumon
[email protected]

I followed the recipe exactly, but my crostata pastry turned out too sweet. I think I'll reduce the amount of sugar next time.


Sophia King
[email protected]

This crostata pastry was a bit bland for my taste. The crust was dry and the filling was lacking flavor.


Aidan Miller
[email protected]

I love how versatile this recipe is. I've made it with different fruits and even added a crumble topping. It's always delicious.


ninja-saif 99
[email protected]

This recipe was a bit more challenging than I expected, but the end result was worth it. The crust was perfectly golden and the filling was sweet and tangy.


Binod Shahi
[email protected]

I've made this crostata pastry several times now and it's always a winner. The dough is so easy to work with and the filling possibilities are endless.


Touch Core Solutions
[email protected]

This crostata pastry was a hit at my last dinner party! The crust was flaky and the filling was bursting with flavor. I used a variety of seasonal berries and the colors were just gorgeous.