Krostata Recipe
Krostata
A wonderful tart to make when you have two pounds of fruit (pitted, peeled if necessary, and sliced)
Preheat oven to 400 degrees.
3/4 c. GF flour
3/4 c. GF starch
1 T. brown sugar (you'll need almost 1/2 c. by the end of the recipe)
2 shakes salt
Sift these by mixing with a fork energetically
add 3/4 c. vegetable shortening and cut it into the flour/starch mix for about 7 seconds, ensuring even distribution, then add
1/3 c. ice water, mix, but not too much, chunks of shortening are still okay
Roll it out of the bowl and onto your counter top. Shape the dough into a flat circle. Slide the flattened and shaped dough into a freezer bag, or wrap with plastic wrap and chill for an hour.
Mix your two pounds of fruit: plums, apples, pears, cherries, berries, peaches, apricots, you name it, or try your favorite combinations--I just never use citrus or pineapple--and add
1/4 c. brown sugar
1 Tablespoon each of lemon juice and cornstarch.
Grab the dough and roll it out onto a 14" square of lightly floured parchment paper. Make it into a 14" circle. Plop the fruit into the center, leaving close to a 2 inch border, then wrap the dough border up and over the fruit. Fruit should definitely still show in the center. Pinch the dough to fancy up the border and keep it together (the krostata, not you ;). Sprinkle the top with a tablespoon or so of brown sugar and bake 45 minutes or until the crust is golden and the fruit is soft (it's open on top so you can taste test it!
Nom!
And if the flour and starch mix you used doesn't let you form a dough, (it happens to me sometimes) press most of it (about 3/4 of the dough mix) into a pie pan, pour the fruit on top, then use the rest of the dough to make a crumb style topping (add a couple of tablespoons of brown sugar to the dough mix before you sprinkle it on, and you can still add the brown sugar on top of that. Then bake the same. Either way it is still a krostata!
A wonderful tart to make when you have two pounds of fruit (pitted, peeled if necessary, and sliced)
Preheat oven to 400 degrees.
3/4 c. GF flour
3/4 c. GF starch
1 T. brown sugar (you'll need almost 1/2 c. by the end of the recipe)
2 shakes salt
Sift these by mixing with a fork energetically
add 3/4 c. vegetable shortening and cut it into the flour/starch mix for about 7 seconds, ensuring even distribution, then add
1/3 c. ice water, mix, but not too much, chunks of shortening are still okay
Roll it out of the bowl and onto your counter top. Shape the dough into a flat circle. Slide the flattened and shaped dough into a freezer bag, or wrap with plastic wrap and chill for an hour.
Mix your two pounds of fruit: plums, apples, pears, cherries, berries, peaches, apricots, you name it, or try your favorite combinations--I just never use citrus or pineapple--and add
1/4 c. brown sugar
1 Tablespoon each of lemon juice and cornstarch.
Grab the dough and roll it out onto a 14" square of lightly floured parchment paper. Make it into a 14" circle. Plop the fruit into the center, leaving close to a 2 inch border, then wrap the dough border up and over the fruit. Fruit should definitely still show in the center. Pinch the dough to fancy up the border and keep it together (the krostata, not you ;). Sprinkle the top with a tablespoon or so of brown sugar and bake 45 minutes or until the crust is golden and the fruit is soft (it's open on top so you can taste test it!
Nom!
And if the flour and starch mix you used doesn't let you form a dough, (it happens to me sometimes) press most of it (about 3/4 of the dough mix) into a pie pan, pour the fruit on top, then use the rest of the dough to make a crumb style topping (add a couple of tablespoons of brown sugar to the dough mix before you sprinkle it on, and you can still add the brown sugar on top of that. Then bake the same. Either way it is still a krostata!
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