PUMPKIN-AND-RICOTTA CROSTATA
The velvety combination of pumpkin and ricotta is studded with pine nuts for a scrumptious Thanksgiving crostata.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch crostata
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Bring pasta frolla to room temperature. On a lightly floured surface, roll out dough to 1/4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Use your fingertips to press dough against bottom and sides of dish until even. Trim edges; refrigerate scraps in plastic wrap until step 4.
- Prick bottom of pastry shell all over with a fork. Bake until set and pale golden brown, about 15 minutes. Let cool on a wire rack. With a small knife, trim edgeof shell where uneven to leave a 1/4-inch space between shell and top of dish.
- Raise oven temperature to 375 degrees. Processricotta in a food processor until smooth. Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add yolks; process until combined, about10 seconds. Pour into pastry shell.
- Tear reserved chilled dough scraps into 1-inch pieces. On a lightly floured surface, gently roll pieces with your hands to make 1/4-inch-thick ropes. Gentlypress one long rope around top edge of shell (patch two ropes together, if necessary). Gently place other pastry ropes on top of filling to create a lattice pattern (ropes of all lengths can be used). Place 3 pine nuts in each square of lattice. Brush latticework with egg white.
- Bake crostata until crust is golden brown and filling is set, about 40 minutes. Let cool on rack.
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Edward Esparas
[email protected]This crostata was a bit too sweet for my taste. I would recommend using less sugar in the filling. Otherwise, it was a good recipe.
Haris Siddique
[email protected]I love this recipe! I've made it several times and it always turns out perfect. The crust is flaky and buttery, and the filling is creamy and flavorful. It's the perfect dessert for any occasion.
Sk Sakil
[email protected]This recipe was easy to follow and the crostata turned out beautifully. I used a store-bought crust to save time, and it still came out great. The filling was delicious and the crust was flaky and golden brown.
Abel Man
[email protected]The crust was a bit dry, but the filling was delicious. I would recommend brushing the crust with melted butter before baking to help it brown.
Ravichanthiran Ravi
[email protected]This crostata was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling next time.
Raja Babu
[email protected]This was the perfect fall dessert! The pumpkin and ricotta filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
Lucia Chinenye
[email protected]I'm not a big fan of pumpkin, but I thought this crostata was delicious. The ricotta filling was creamy and smooth, and the crust was flaky and buttery. I would definitely make this again.
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[email protected]This recipe was a disaster! The crust was too thick and the filling was too runny. I would not recommend this recipe.
Nathaniel Hamrick
[email protected]The crust was a bit dry, but the filling was delicious.
Martha Sia Sam
[email protected]This crostata was a bit too sweet for my taste. I would recommend using less sugar in the filling. Otherwise, it was a good recipe.
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[email protected]I love this recipe! I've made it several times and it always turns out perfect. The crust is flaky and buttery, and the filling is creamy and flavorful. It's the perfect dessert for any occasion.
Dana Ritchey
[email protected]This recipe was easy to follow and the crostata turned out beautifully. I used a store-bought crust to save time, and it still came out great. The filling was delicious and the crust was flaky and golden brown.
Hridoy editing king
[email protected]I made this crostata for a potluck and it was a hit! Everyone loved it. The crust was perfectly golden brown and flaky, and the filling was smooth and creamy. I will definitely be making this again.
Alfonso Ovando
[email protected]This pumpkin and ricotta crostata was a delight! The crust was flaky and buttery, and the filling was creamy and flavorful. I loved the combination of sweet pumpkin and tangy ricotta. It was the perfect fall dessert.