Cover the apples with the butter mixture and raise the dough border to enclose the sides of the tart, letting it drape gently over the fruit. Press down on the dough on the baking sheet, snugly ...

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.

Classically Italian, this almond pear crostata with anise features a rustic, free-form crust surrounding a sweet, aromatic anise almond filling topped with sliced pears. Often served warm or at room ...

In a large bowl, combine apples, sugar, flour, lemon juice, cinnamon, salt, and allspice. Gently mix together. Using a little flour to prevent sticking, roll out 1 of the pie dough rounds to about an ...

Figs reign supreme in Sheri Castle’s inventive fresh fig, orange and bourbon crostata. Figs reign supreme in Sheri Castle’s inventive fresh fig, orange and bourbon crostata. This recipe takes ...

Ina said, "I hope you like it as much as I do!!" Oh yes, I did. In her Instagram post, Ina says the best way to enjoy in-season fruits is on a crostata. “Peach in summer, apple in winter, but my ...

Makes one 9-inch open-faced tart or enough to serve 4 An Italian crostata (galette in French) is an open-faced tart mostly made with fruit, and ideal for tomatoes, which are technically fruit. You ...

Kicking off our Dessert Week is Chef Raquel Ferrera from St Pete’s Juno & The Peacock. She's sharing a recipe that started as a simple pie dough — but evolved over the years into this fantastic Fruit ...

But first, we’ve got to rave about crostata in general for a second. In spite of reading literally hundreds of hacks and tips, we’ve never mastered the art of perfectly rolled, flaky, tender ...