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Dried Fruit and Nut Crostata

Dried Fruit and Nut Crostata


  • 2 1/2 tablespoons (packed) golden brown sugar, divided
  • 2 1/2 tablespoons butter, melted, divided
  • 2 tablespoons orange blossom honey
  • 1 3/4 teaspoons finely grated orange peel, divided
  • 1/2 cup shelled unsalted natural pistachios (about 2 ounces), divided
  • 3 1/4 cup (packed) pitted dates (about 4 1/2 ounces), halved lengthwise
  • 1/2 cup dried cranberries (about 2 ounces)
  • 1/2 cup (packed) halved stemmed dried black Mission figs (about 3 1/2 ounces)
  • 1 refrigerated pie crust (half of 15-ounce package)
  • 1 cup plain whole-milk yogurt

Recipe Preparation

  • Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.

  • Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.

  • Stir yogurt and remaining 3/4 teaspoon orange peel in small bowl. Serve crostata warm or at room temperature with orange-flavored yogurt.

Recipe by Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 425.59 %Calories from Fat 37.2 Fat (g) 17.58 Saturated Fat (g) 3.28 Cholesterol (mg) 40.64 Carbohydrates (g) 64.29 Dietary Fiber (g) 4.70 Total Sugars (g) 41.58 Net Carbs (g) 59.59 Protein (g) 7.10Reviews Section

Recipe Summary

  • 1 cup boiling water
  • 1 cup dried apricots, chopped
  • 3 tablespoons margarine
  • ½ cup cream cheese, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dates, pitted and chopped

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

Pour boiling water over apricot pieces in a small bowl. Cool.

In another bowl, combine flour, baking powder, soda, salt, and dates.

In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.

Dried Fig Tart

1 Prepare the pastry, if necessary. Let the larger piece of dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.

2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.

3 In a medium saucepan, combine the figs, sugar, juice, and water. Bring to a simmer over medium heat. Cook, stirring occasionally, until thick, about 10 minutes. Let cool 30 minutes. Stir in the zest.

4 Place the oven rack on the lowest level. Preheat the oven to 350°F. Spread the fig mixture in the bottom of the prepared shell.

5 Roll out the remaining dough to a 10-inch circle about 1/8-inch thick. With a fluted pastry wheel, cut the dough into 1/2-inch-wide strips. Arrange the strips about 1 inch apart across the jam. Rotate the tart a quarter-turn and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides of the tart to seal. Brush the dough with the egg yolk.

6 Bake 35 to 40 minutes or until the pastry is golden brown.

7 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Sprinkle with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cranberry Crostata with Toasted Pecans

  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 60 Minutes
  • Yield: 6 Servings 1 x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This cranberry crostata is the perfect Fall dessert. Chock full of dried cranberries and toasted walnuts or pecans, this dessert is delicious!


1 prepared pie crust (I buy them rolled in the box)
1 c heavy cream
1/4 c sugar plus 1 T for top of crostata
1 c dried cranberries
1 1/2 c toasted walnuts or pecans plus 2 T chopped for top of crostata
1/4 t cinnamon
1/2 t vanilla or maple extract


Heat the cream and sugar in a saucepan over medium heat.

When hot, stir and dissolve the sugar. Bring to a boil then adjust the heat and allow to simmer for 6 minutes. Remove from heat and add the cranberries, nuts, cinnamon and extract. Stir to combine.

Line a 9″ pie pan with plastic wrap. Transfer the filling to the pie pan, spreading the mixture to the edges. Chill until ready to assemble.

When mixture is chilled, preheat oven to 375. Roll out the dough according to package directions and place on a sheet of parchment paper.

Invert the chilled cranberry and nut mixture onto the pie crust. Fold up edges of pie dough around the filling, leaving a 4″ window of filling. Refrigerate for 10 minutes.

In a small bowl whisk an egg yolk. Brush over the crostata. Sprinkle with nuts, then sprinkle with 1 T of sugar. Place crostata while still on parchment onto the baking sheet.

Place in oven and bake for 30-45 minutes or until golden. Cool for about 15 minutes before serving.

Serve with whipped cream or ice cream.


*Does not include chilling time for cranberry mixture.

*Does not include time for cooling.

*For a less chewy confection bake for the shorted amount of time.

Keywords: crostata, crostata recipe, crostata vs. galette, cranberry crostata

Dried Fruit and Nut Crostata - Recipes

For the pastry : [makes 2 crostatas]

1 c all-purpose flour

2 T granulated or superfine sugar

1/4 t kosher salt

1/4 lb [1 stick] butter, well-chilled and diced

3 T ice water, plus extra as needed

For the filling :

3 medium, ripe white peaches

1/2 t pure vanilla extract

milk or beaten egg whites, optional

turbinado or vanilla sugar, optional

Thirty minutes before you begin, put a large bowl and pastry cutter into the refrigerator to chill. This will prevent the butter from heating up too much during preparation of the dough.

For the pastry, place the flour, sugar and salt in the chilled bowl [or in the bowl of a food processor - see below] toss to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Using the chilled pastry cutter, work the dough quickly until the butter is the size of peas. While still cutting with one hand, add the ice water all at once continue working the dough until just before it comes together. Turn the dough onto a well-floured board and form it into a flat disk. Wrap the disk in plastic wrap and refrigerate for at least one hour.

Preheat the oven to 450° F. Line a sheet pan with parchment paper.

Roll the pastry into an 11″ circle on a lightly floured surface. Transfer it to the sheet pan.

For the filling, mix together flour, brown sugar, orange peel and vanilla. Cut the peaches into medium-thin wedges and add to the bowl toss to fully coat with dry mixture. Place the peaches on the dough circle, leaving a 1 1/2″ border. Gently fold the border of the pastry over the fruit, pleating it to make an edge. If desired, brush the dough with milk or beaten egg whites, and sprinkle with Turbinado or vanilla sugar.

Bake the crostata for 20-25 minutes, until the crust is golden and the peaches are tender. Let the crostata cool for 5 minutes, then using two large spatulas, transfer it to a wire rack. Serve warm or at room temperature.

*Alternatively, Ina’s original recipe uses a food processor fitted with a steel blade: “Pulse the dry ingredients a few times. Add the butter and and toss quickly [and carefully!] with your fingers to coat each cube of butter with the flour. Pulse 12-15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball and form into a flat disk.” Continue with the directions as written above.

An adaptation of Ina Garten’s Summer Fruit Crostata from Barefoot Contessa at Home.

Fig, Apple & Walnut Pie

I was a very happy cook over the past couple of months having discovered a group of wild fig trees in the field behind our property here in Umbria. Every other day I was able to visit the trees and bring home a huge basket of plump, ripe green figs. Sadly, I visited the trees yesterday and there was not even a single fig left to pick but after the bounty we have enjoyed this season I really can’t complain. I made this delicious fig, apple and walnut pie in a variety of ways over the past two months while our figs were in season and realized I had not yet shared it with you. It is a simple filling made of chopped figs, diced apples, chopped walnuts, Marsala wine and spices that I gently cook first to meld the ingredients together.

As I have stated in earlier posts, I am not a fan of fussy pie pastry but the recipe I use here is fail proof and goes together so easily that I would be happy to make a pie every day if I needed to. It also produces an extremely flaky tender crust that is perfect for tender fruit fillings. The pastry recipe given does make two pies though, so you can either forge ahead and make both at once, or wrap one half the dough in plastic wrap and freeze it for another time. To cut shapes out of your top crust as in my photo, simply use a sharp, small cookie cutter and cut out the shapes once the dough has been rolled before placing it over the filling. You can “adhere” the shapes you have cut to the top crust by using the milk as glue.

The photo at top shows a traditional double crusted pie described in the recipe while I am including a photo of a free form crostata type of pie below. To create the free form pie, simply roll a circle of dough about 14 inches in diameter, pile your filling into the center, and then fold over the edges, pinching the dough at intervals to help it lie flat.

Fruit And Nut Truffles Made With Dried Apricots

These fruit and nut truffles were made all the better as they made use of my own dried apricots. Dave managed to devour them all before I could get enough photographs, they were that good.

Head straight on to the Recipe For Fruit And Nut Truffles ♥

I have always kept my handbag in the boot while driving. This was a habit I started when I got my first car. At that stage I was 18 and in my final year of high school. I used to drive through to my boyfriend’s house at night and as it was through some dodgy areas I did not want anything visible in the car. Considering this was before cellphones if anything had happened to me I would not have been able to call anyone. About 6 years later smash and grabs became common practice in Johannesburg. I can clearly recall driving to David’s work and someone throwing a brick at my window. The window did not break and you could see the anger on his face at this. I think he would have been more upset had he realized there was nothing for him to steal.

Today’s inspiration ♥ Recipe For Fruit And Nut Truffles ♥ can be found on Lavender and Lime Click To Tweet

I also leave my handbag in my car while we are at work. There is no reason for me to bring it into the office. And my car is within my sight all day, and has an alarm so I doubt anyone will try to break into it. But the other morning I was reconciling my account and I realized one of the slips was still in my wallet. So I went out to the car to get it, and did not open the boot fully. It closed on my head and I saw stars! The bruise is amazing and when I went to gym the next day I could feel it when I laid down to do some stretching. I decided to make myself feel better by making a batch of these fruit and nut truffles. They are simple to make, and delicious to eat!

Gluten-Free Vegan Mincemeat Pie

Gluten-Free Vegan Mincemeat Pie was a reader requested recipe for the winter holiday season during a recent giveaway . Natalie wrote:

“If there’s one recipe I’d love to make for my husband, who can’t have gluten, dairy, eggs, soy, corn, beans and nuts, is the traditional mince pies. I’ve been struggling to find a good recipe for a pastry crust that doesn’t use butter or eggs and yet flaky and tender. The mincemeat filling should be less challenging: dried fruits, stewed apples, maybe coconut oil?…I’d really love to see what you can come up with.”

I could not resist but jump at the opportunity to re-visit this wonderful traditional holiday treat, and find a way to make that flaky gluten-free, butter-less, and egg-less pie crust. I adapted my crust into a gluten and dairy-free version from a classic traditional recipe and it worked really well. I’ve used this recipe several times since and it’s definitely a keeper! It’s very easy to make and can double as a sweet or savory crust depending on what you’re making.

For some odd reason I only like my mincemeat pie in mini form and I therefore made this recipe into mini gluten-free vegan mincemeat pies. . I also tested this recipe for 12 larger mini pies and it worked spectacularly. I actually liked them better in the larger size , but they were so good they did not make it to the picture phase -) . So up to you how you want to fashion these — be they minis, larger minis, or a larger pie. Either way, gluten-free vegan mincemeat pie is back as an option at the holiday table and that’s all that matters! )

7. Wine, Beer, And Cider

Plant-derived fermented drinks like cider, beer, and wine are a fun way to get your boron intake up – just be careful not to have too much! Excessive alcohol intake and frequent binge drinking can pack in the calories and sugar and cause other problems. While data on the content in cider and beer aren’t widely available, a standard 5 fluid ounces of Shiraz Cabernet wine will deliver around 1.29 mg of boron. Chemical analysis puts this number closer to 0.54 mg. 16

Strawberry / European wild strawberry/ Alpine strawberry (Fragola /Fragolina / Fragola di bosco / Fragola selvatica) (Fragaria / Fragaria vesca)

Wild strawberry by Andrea Costa Creative

Strawberries are a fruit which are in season from the spring through the autumn. The biggest producers of strawberries are Emilia-Romagna, Veneto, and Piemonte. There are many varieties of strawberries divided into three categories: small cultivated strawberries, large strawberries or wild strawberries. The most common cultivated varieties are Gorella which is an elongated conical form, which has a firm, intensely red flesh which matures in May, Pocahontas, which is large and conical in shape, Aliso the most common variety cultivated outside in the south and in greenhouses in the north, and Belrube which is elongated conical in shape and of premium quality. The most common variety of wild strawberry is Fragola di bosca.

Buy: Buy organic cultivated strawberries as non-organic strawberries can be sprayed with a lot of chemicals. They should be shiny, plump, and the leaves should be bright green and look fresh. They should be soft and juicy, not hard or bruised. Check carefully to ensure they have no holes, mould, soft spots, or brown spots. The colour and size of the strawberry do not indicate taste. Smell them to see if they smell of strawberries. The darker the colour for that variety (some are naturally lighter in colour) indicates they will be sweeter. If they are bought loose, only package 200 grams at a time to ensure they don’t crush each other.

European wild strawberry/ Alpine strawberry (Fragolina / Fragola di bosco / Fragola selvatica) (Fragaria vesca) are tiny berries which are intensely perfumed and have an intense flavour with a hint of candied violet flavour. They must be very fresh as the perfume and flavour dissipate quickly. Wild strawberries are excellent but rare. They are soft and slightly darker in colour.

Store: Strawberries are fragile and highly perishable when harvested when ripe. Place kitchen paper on a tray and lay out the strawberries. Inspect the berries for mould or soft spots and discard. Very firm berries can be held at room temperature for 12 hours to ripen. Very ripe strawberries can be refrigerated for up to two days.

Prepare: Rinse with cold water, remove the stem, and serve.

Eat: Strawberries are often eaten fresh in sauces (composta di fragole), cakes (charlotte di fragole), tarts (crostata alla frutta), semifreddo (semifreddo alle fragole), gelato or sorbet (sorbetto di fragole). Fresh strawberries can be macerated (fragole romanoff, fragole al vino bianco, sottobosco). Wild strawberries can be eaten with very old, top quality balsamic vinegar. They can also be cooked and made into jam. The jam can be used to stuff biscuits, pastry, and tarts (crostata di fragola). Strawberries are also made into liqueur (fragolino).

Tarocco– See Orange

Uva passa– See Grape

Uvetta– See Grape

Wine must syrup – See Grape

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