PLUM CROSTATA RECIPES
PLUM CROSTATA RECIPE - PILLSBURY.COM
Plums and Pillsbury™ pie crusts come together in this traditional crostata that’s baked to perfection – a tasty Italian dessert.
Provided by Pillsbury Kitchens
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, stir together plums, 1/2 cup sugar, the plum preserves, vanilla and allspice. Let stand 30 minutes, stirring occasionally.
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray. Unroll pie crust on cookie sheet; roll into 12-inch round.
- Drain plum mixture, reserving liquid. In same bowl, toss plums with flour. Mound plums in center of crust, leaving 3-inch border. Fold crust up and over plums, pleating as you go. In small bowl, beat egg and water. Brush crust with egg mixture; sprinkle with 1 tablespoon sugar.
- Bake 25 minutes or until filling is bubbly and crust is golden. Cool on cooling rack 15 minutes before serving. Meanwhile, in 1-quart saucepan, heat reserved plum liquid to boiling over medium heat. Boil 1 to 2 minutes or until slightly thickened. Cool slightly. Brush 1 to 2 tablespoons plum syrup over exposed fruit in center of tart. Serve immediately with remaining plum syrup.
Nutrition Facts : Calories 246 , CarbohydrateContent 45 g, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 147 mg
PLUM CROSTATA RECIPE - FOOD.COM
One of my favorite fruits are the various plums and of course the deeper the color the sweeter the plum - this is an easy and exciting dessert served with a little vanilla ice cream it is complete
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 wedges, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In food processor add the 1 1/4 cups of flour, 2 tablesppons sugar and salt - pulse to mix completly. Add butter and pulse to incorperate to resemble a course pea sized mixture. Add cold water slowly and pulse until the dough comes together. (do not over mix) Gather the dough and pat into a rounnd ball wrap in cling wrap and refridgerate for approxiamtely 30 minutes to an an hour.
- Preheat the oven to 425 degrees position the rack to the thrid level - line the baking sheet with parchment paper. Working on a lightly floured surface roll out the dough into a disk shape to approximately 12 inches in diameter, transfer to the baking sheet and chill for another 15 to 30 minutes.
- In a bowl combine the remaining regular sugar plus 2 tablespoons (sugar not raw sugar) with cornstartch, cinnamon and organge zest. Add the plums and toss well. Let the mixture stand stirring every 5 mins or so to release the sugars from the plums for apporximately 15 to 20 minutes or until sugar is dissolved.
- Arrange the fruit in a circular fashion around the dough working into the center making sure to leave a good 1 1/2 inch plus around the outside edges. Fold the dough over onto the plums. Brush the outside rim of dough with the egg yolk whisked with the water - and sprinkle with the raw sugar.
- Bake the crostata for approx 50 mins or until center fruit is bubbling and the outside crust is golden brown - let cool on baking sheet for a good 30 to 40 minutes cut in wedges and serve with ice cream or whipped cream.
- You can fridgerate the actual dough for up to 3 days.
Nutrition Facts : Calories 376.5, FatContent 16.6, SaturatedFatContent 10, CholesterolContent 71.4, SodiumContent 234.6, CarbohydrateContent 55, FiberContent 1.8, SugarContent 32.6, ProteinContent 3.8
More about "plum crostata recipes"
PLUM CROSTATA RECIPE - FOOD.COM
One of my favorite fruits are the various plums and of course the deeper the color the sweeter the plum - this is an easy and exciting dessert served with a little vanilla ice cream it is complete
From food.com
Total Time 1 hours 10 minutes
Calories 376.5 per serving
From food.com
Total Time 1 hours 10 minutes
Calories 376.5 per serving
- You can fridgerate the actual dough for up to 3 days.
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RUSTIC PLUM CROSTATA WITH LEMON THYME RECIPE - NYT COOKING
Whether you call it a crostata, a galette or a rustic fruit tart, this juicy, messy confection has a charm that lies with its flavors rather than its looks. It hits the same luscious, buttery, jammy notes as a fruit pie, but instead of being neatly trimmed, crimped and latticed, it features hasty folds and raggedy edges: perfectly acceptable points of style. Unlike jewel-like tarts crowned with perfect fruits, crostatas do just as well with weeping, bruised specimens, as long as you cut out any obviously funky bits. And crostatas are easy to improvise. You can use whatever fruit you have, making this a handy recipe to pull out when the result of your farmers’ market shopping exuberance begins to wrinkle and fade.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine italian
Calories 270 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine italian
Calories 270 per serving
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SUMMER PLUM CROSTATA RECIPE - KELLY LIKEN | FOOD & WINE
This elegant tart is a great option for cooking in the bare-bones kitchen of a mountain cabin, since it doesn’t require a special pan. Kelly Liken uses Colorado plums, which she loves for their “beautiful tartness.” Even when ripe, the plums are somewhat tangy, thanks to Colorado’s cool nighttime temperatures. Any firm-but-ripe plums will work perfectly here. Slideshow: Delicious Fruit Pies and Tarts
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- Bake the plum crostata for about 50 minutes, until the crust is golden and the fruit is tender and bubbling. Let the crostata cool on the baking sheet for 30 minutes, then cut into wedges and serve.
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PLUM CROSTATA RECIPE | GOURMET TRAVELLER
Australian Gourmet Traveller recipe for plum crostata.
From gourmettraveller.com.au
Total Time 1 hours 5 minutes
Category Dessert, Drink
Cuisine Italian
From gourmettraveller.com.au
Total Time 1 hours 5 minutes
Category Dessert, Drink
Cuisine Italian
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PLUM CROSTATA RECIPE | INDIA TREE
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PLUM CROSTATA - DELALLO
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