With all the delectable summer fruits available, it’s a good time to give Food Network star Giada De Laurentiis‘ fruit crostata a go. A close cousin of the French galette, crostatas can be made, of ...

Garten demonstrated how to make her easy summer fruit crostata recipe during an episode of Barefoot Contessa, which started with the pastry crust. She combined flour, sugar, salt, and butter in a food ...

Rania Harris stopped by PTL to show off two seasonal desserts! Make the dough. In a food processor, combine the all-purpose flour with the granulated sugar, salt and baking powder and pulse to blend.

The pastry chef's dietary-inclusive take on a Christmas treat. “I use this pastry with sweet and savoury cooking,” says Jaclyn Koludrovic. “And sometimes I make it with vegan butter.” The pastry and ...

It's peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. Unlike a pie, which requires some fancy finger work and ...

It's peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. Unlike a pie, which requires some fancy finger work and ...

In food processor, pulse flour, sugar, baking powder and salt. Add butter, pulse until pea size, add water and pulse until the dough just barely comes together. Wrap dough in plastic, flatten and put ...

Cookbook author, chef and proud Midwesterner Amy Thielen said something on her radio show, “Ham Radio,” that rang true to me. In the winter, heartland cooks delve into recipes or cookbooks to decide ...

1. For the tart dough combine the flour, sugar, salt, and hazelnuts in a food processor and pulse to combine. 2. Next add the butter and blend in the food processor until the dough looks like lose ...

Once you’ve made a crostata, you won’t make a pie again. A crostata is simple, versatile and supremely delicious. In one of my recipes, for a taste of true Americana, I use peaches and blackberries.

Note: This crostata dough is adapted from one by Nancy Silverton of Mozza. 1. Heat the oven to 400 degrees. 2. In the bowl of an electric mixer or food processor, combine the all-purpose flour, cake ...

It’s peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. It’s finished when the fruit is bubbling and easily pierced with ...