Wednesday, September 30, 2009

Recipe: Apple Pear Blackberry Crostada

Pastry Ingredients:
1 1/2 C flour
3 tbsp sugar
1/2 tsp salt
1 stick very cold unsalted butter, diced
4-5 tbsp ice water

For the filling:
5 large Granny Smith apples
3 ripe pears
1/4 tsp orange zest
1/2 C flour
1/4 C sugar
1/4 tsp kosher salt
1/4 tsp cinnamon
1/8 tsp ground ginger
Pinch of nutmeg
4 tbsp cold unsalted butter, diced
1 C fresh blackberries, dusted with flour.

Add flour, sugar & salt in bowl of food processor. Pulse a few times. Add butter. Pulse until mixture combines & is the size of peas. With processor running, add ice water & pulse just to mix.Turn onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for 1 hour. Using rolling pin, roll dough into a 12 inch circle. Place on lightly floured baking sheet or pizza stone. Peel, core, and cut the apples and pears into rough chunks. Add the orange zest & toss. Spread apples & pears over pasty. Place blackberries on top. Leave about 2 inch border. Combine flour, sugar, salt, and spices. Place in food processor,add butter; pulse until crumbly. Use your fingers to pinch mixture together until it starts holding together. Sprinkle over the fruit. Fold dough border up over fruit and pinch to form enclosed circle. Bake for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Great with vanilla bean ice cream or a wedge of sharp cheddar!

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