1. Preheat the oven to 375 degrees. Pulse the flour, sugar, salt and butter in a food processor (or blend by hand with a pastry blender) until crumbly. 2. Add the egg yolk and continue to pulse until ...

KANSAS CITY, Mo. — A crostata is an Italian tart or pie, perfect for using up all the fabulous summer fruits. It’s the perfect combination of buttery, flaky crust and a fruity luscious filling.

Boston Chef Matt Jennings, who cooked as a guest chef at the Hotel Emma’s Supper in November, included this refined peach dessert in his 2017 cookbook “Homegrown.” ...

1. Make the dough: Combine the flour, sugar, salt and lemon zest in a food processor. Add the butter and zap quickly until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a ...

In a large bowl (or kitchen-aid mixer set on low) combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball.

But pie crust worth eating (and worth the calories) is a few pulses of the blender away. And a free-form peach crostata, what our friend Patrick describes as “flattened pie” requires only a baking ...

2 1/2 cups cake flour, plus more for dusting 3 tablespoons sugar 1/2 teaspoon salt Grated zest of 1 lemon 1 cup cold unsalted butter, cut into small chunks 1/4 cup ice water Filling: 1. For the dough: ...

When I am in a pinch for time but want something special for dessert, I often fall back on preparing a crostata. Sometimes called a galette in French cooking, this free-form tart has endless ...

1. Set a rack in the center of the oven. Preheat the oven to 350°F. 2. For the crust, place the flour, lemon zest, and salt in a mixing bowl, making a well in the center. Place the egg, butter, and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. PEACH AND PLUM CROSTATA Yield: 6 servings For crust: 1/2 cup (1 stick) unsalted butter 3 medium or 2 large plums (Santa Rosa ...

Boston Chef Matt Jennings, who cooked as a guest chef at the Hotel Emma’s Supper in November, included this refined peach dessert in his 2017 cookbook “Homegrown.” ...