Ruby Crostata
From berry 16 years ago
- 45 minutes to make
- Serves 8
This Festive Dessert is a Crowd Pleaser, Specially among those Few who claim not to like dessert, becouse is not too sweet. The bright red color from strawberries, cranberies, blueberries and blackberries … makes a spectacular presentation on holiday table. Read more I made few changes to this recipe that comes from FRESH Magazine, HANNAFORD Supermakets (November – December 2006 . Pg. # 20) See less
Ingredients
- FlankyPastry shopping list
- 3 cups all purpose flour shopping list
- 3/4 tsp. salt shopping list
- 2 tbsp. sugar shopping list
- ½ cup ( 1 stick) + 1/2 stick of cold or frozen and cut up butter shopping list
- 1 large egg shopping list
- 2 bpsp. fresh lemon ( or lima) shopping list
- 3- 6 tbsp.water or as needed shopping list
- _______________________________________________ shopping list
- Filling shopping list
- 1/3 cup dried cranberies shopping list
- 1/2 cup blackberries shopping list
- 1/2 cup strawberries shopping list
- 1/3 cup blueberries shopping list
- 1 cup sugar shopping list
- 2 tbsp. Cointreau shopping list
- 2 tbsp. lemon juice shopping list
- 1/2 tsp. ground cinnamon shopping list
- 1/4 tsp. ground nutmeg shopping list
- 1/2 cup orange juice + 2 ½ tbs. cornstarch (disolved in ) shopping list
- _________________________________________________ shopping list
- egg glaze shopping list
- 1 large egg shopping list
- 1 tbsp. water shopping list
How to make it
- Position a rack in coger thirdin coger third f oven and preheat to 425 F. Place a sheet of oil on a cookie sheet.
- In a saucepan combine all filling ingredints and bring to boil until reduce to a 1/2 or sticky consistency See Photo. Set aside… and cool. See Photo
- While your illing is cooking, in a food processor, quickly, pulse flour, salt, sugar….. See Photo
- Add cold or frozen butter and pulse to the textura of peas. Thorough feed tub, add egg, lemon juice, and 1 tbsp. water…. Pulse to the textura of cornmeal. Continue to pulse adding a little more water 1 Tbsp. At a time.
- Stop as soon the dough just begins to clump together .
- Transffer dough to a floured surface , shape into a disk, wrap in plastic, and refrigere for 10 minutes. See Photo
- Working on floured surface, roll out chilled dough into a large cirle, about 15 inces in diameter, ***I worked it on waxed paper … its more easy to transffer when circle is ready*** Place foil covered cookie sheet or a circle sheet. See Photo
- Makethe egg glaze, beating together gg and water, with pastry brush Saint egg glaze all over dough .
- Stir frui filling , wit slotted spon ladle just fruit i the middle of glazed dough Spread fruit, leaving a 2 inh. Border . Slide your han under one edge and use it to gently flip dough border into fruit; repeat moving your han around edge…. See Photo
- Finally, bush egg glaze all over pastry border, and then, sprinkle generously with sugar. See Photo
- Bake for 15 minutes at 425 F, reduce heat to 35º F See Photo. and bake anadditional 30 minutes until pastry is goleden brown … *** If pastry brow too quickly, loosely cover top with a piece of foil.
- To serve, gently remove foil and slide crostata oto a flan plate or tray See Photo. Serve warm or at room temperature with vanilla ice cram or frozen yogurt.
The Rating
Reviewed by 10 people-
Wonderful recipe, cranberries are one of my favorite fruits. Many ideas in this recipe. We can experiment many presentations with the dough (star, or like a 'jalousie')or add the ball of vanilla ice cream in the center of the Ruby Crostata. You got m...more
pariscipes
in Paris&Lyon loved it
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Berry this looks wonderful. Your pictures are great too. This is an absolute 5!
grandmommy
in Nashville loved it
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Wow!! Did you feel now how is it amuzing and fun in making such proffetional one?? I think all the fatigue and effort when working with one hand and taking photos with the other hand are gone now...
You deserve a 10 Berry!!
ahmed1
in Cairo loved it
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