@sprightlyamyanne Instagram photos

@sprightlyamyanne Instagram photos

Wednesday, March 07, 2007

Welcome Blog Party guests...

So nice to meet so many new faces...(so to speak)!

Here's my recipe to SWAP...don't forget to leave one of your own!

I adapted this from the Barefoot Contessa recipe for a Crostata, known also as a Gallette.

This is my fallback dessert. Everyone who has eaten at my house has had this yummy comforty delish dessert!

Crostata

For Pastry:
2 cups flour
¼ sugar
½ teaspoon salt
½ pound butter (2 sticks)

For Filling:
You may use this or substitute any fruit.
1 ½ pounds apples
or any fruit (berries, plums, mango)
2 TBS. flour
¼ cup sugar or more to taste
¼ teaspoon cinnamon

Make pastry. Combine flour, butter, sugar, salt and cut together with pastry cutter. Mix with ¼ cup ice-cold water until dough just holds together. Turn dough out onto well floured surface. Form into 2 disks, wrap in plastic wrap and refrigerate.

Preheat oven to 450.

Make filling. Mix all filling ingredients and set aside. Roll out dough into circle. Place filling on dough center. Fold edges of dough up over filling, leaving the center open. Pleat edges to make circle. Refrigerate for 30 minutes or more. This is especially important for berries.

Brush with heavy cream and sprinkle with raw sugar and/or cinn/sugar mixture.

Cook on parchment paper lined cookie sheet for 20-25 minutes. Let cool 5-10 minutes before moving. Makes 2.

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