WebToss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border. Combine the …
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WebStir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until cool. Preheat the oven to 425 degrees. Line a sheet pan with …
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WebPulse flour and salt in the food processor, add diced, very cold butter, tossing to coat the butter cubes in the flour blend. Pop the lid back on and pulse about 15 times, or until …
WebAdd the butter and pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over apples. Gently fold the border …
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WebPour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an …
Web24 Ina Garten Recipes We Can't Stop Making. Celebrity chef Ina Garten always has something to offer that we love—from her aspirational gardening content to …
Web108,000 likes. inagarten. Instead of a traditional apple pie, I’m making an Apple Crostata that’s delicious and also fun to make. I roll out the pastry, pile the apples …
WebTransfer the parchment paper with the dough onto a sheet pan. Pat the tomatoes dry and arrange them in a concentric circle on the 9-inch portion of the dough, …
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Web1. Peel, core, and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest and add cream. 2. Cover the apple tart dough with the apple …
This crostata, served with a salad, is a perfect summer lunch! For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour.
Raspberry Rhubarb Crostata. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Strawberry Crostata. Fresh strawberry pie is always a favorite, but a strawberry crostata is just as easy and somehow manages to be even prettier! Ingredients. Instructions. Preheat oven to 400 degrees. Hull and slice strawberries. Sprinkle with sugar and set aside. Mix together cream cheese, flour, sugar and vanilla.