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July 28, 2010
The Joys of Summer Fruit [RECIPES]
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Fresh Raspberry Crostata (Photo by Dan Kacvinski)
FRESH RASPBERRY CROSTATA
Bake the crostata until it is golden brown and it will stay crisp for breakfast the next day.
1 1/2 cups flour
5 tablespoons granulated sugar, divided
Grated zest of 1 lemon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter or nondairy margarine, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
2 cups fresh raspberries
1 tablespoon toasted sliced almonds
Confectioner’s sugar for dusting
In the bowl of a food processor, using the knife blade, blend flour, 2 tablespoons granulated sugar, lemon zest and salt. Add the butter or margarine and pulse until the mixture resembles a coarse meal. Add ice water bit by bit, pulsing until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour, or freeze for later use.
Preheat the oven to 400 F. Roll out the dough on a large sheet of floured wax paper to 11 inches round. Place a sheet of wax paper over the pastry, fold in half and carefully transfer to a silicon- or parchment-lined baking sheet. Sprinkle with 1 tablespoon granulated sugar. Toss raspberries in 1 tablespoon granulated sugar. Leaving a 1 1/2-inch border all around, cover the dough with the raspberries, stem ends down. Starting in the center, work your way toward the outside in concentric circles. Most of the berries will fit on the shell in one layer; mound any extra berries in the center. Sprinkle with the remaining 1 tablespoon granulated sugar. Raise the dough border to enclose the sides of the tart, letting it drape gently over the fruit, pleating the crust loosely and pinching to seal any cracks in the dough.
Bake the crostata until crust is golden, about 25 to 30 minutes. Put the baking sheet on a rack to cool for 10 minutes, slide a metal spatula under the crust to free the crostata. Cool to lukewarm. Sprinkle with almonds and dust with confectioner’s sugar. Transfer to a platter and serve.
Makes 6 to 8 servings.
FRESH PEACH CRISP
Filling
10 to 12 peaches, washed, pitted, cut in wedges
1/2 cup sugar (adjust to sweetness of fruit)
2 tablespoons flour
Streusel
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 1/2 cups brown sugar
Pinch salt
1 cup uncooked oatmeal
2 sticks unsalted butter or nondairy margarine
Preheat oven to 350 F and butter a 12x8-inch or 13x9-inch baking dish.
To prepare Filling: In a large bowl, toss sliced peaches with sugar and flour. Spoon into prepared baking dish, smoothing top.
To prepare Streusel: In the large bowl of an electric mixer or food processor, combine flour, cinnamon, brown sugar, salt and oatmeal. Add butter and blend until butter is in pea-size pieces. Mixture will be lumpy. Scatter on top of filling.
Bake for 1 hour or until crisp is browned and bubbly. Serve warm with whipped cream or ice cream.
Makes 10 to 12 servings.
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