win-tat
And I did it with a crostat, though I did it with apples, and even a red orange was lying around, so I went there too. How delicious it is, thin crunchy dough and juicy filling! I made the dough into two portions at once, when I kneaded one, I was stunned - how quickly it was, and hot on the heels "in reserve" the second was kneaded .. So, Natasha natapit, take a huge thank you for such delicious food
And Lenochka kolenko for the opening of the season
Crostata with apricots Crostata with apricots
izumka
And now we ate too much of this yummy! The dough is just awesome! And even with apricots!
natapit
Girls-clever and beautiful !!! Thank you for the wonderful photo reports and impressions !!!!
Summer resident
Today I made a crostat with cherries from this dough. I overflowed with water and the dough turned out to be too soft. True, this only affected the appearance. And it tasted super, as always. The four of us smoked a double portion very quickly
natapit
Tan, I should have added a little flour and all the problems!
By the way, today I baked with apricots, only starch replaced 2 tbsp. l. lemon pudding - you can eat your mind!
Crostata with apricots
Summer resident
Since last year I have forgotten what kind of dough should be to the touch. Here I have it when rolling and crawled. But the season has just begun. I will fix and expose beautiful pictures
natapit
Lanochka
What a beauty! Thanks for the recipe with step by step pictures!
natapit
yasmin
Girls, dear, a question for you: girl-th: According to the recipe, the amount of dough is calculated for a form with a diameter of 32cm. Purely my doubts, as it is not enough dough, also a turn-up must be done. Is it better to do a double portion, or is the crostat too thick? : secret: Please advise))) I read all the reviews, but this issue was not discussed.
win-tat
Quote: yasmin

According to the recipe, the amount of dough is calculated for a mold with a diameter of 32cm.
, 32 cm is not a d shape, but a d rolled dough. A crostat is baked without a shape, on a sheet of baking paper. Natalia's words: "Roll out the dough with a diameter of 32 cm. On baking paper powdered with flour, step back 3 cm from the edge and line the apricots. Wrap the edges over the filling with pinches." That is, d of the very crostat you will have: 32-6 = 26 cm
spring
The taste is extraordinary. Followed every comma of the recipe. Thanks a lot to the author and commentators.
win-tat
We are opening the crostat season. Today I did it with peaches, as they say here on the forum: "You can eat your mind," that's for sure. In this recipe, the speed of making the dough captivates, for one-two-three, burning and everything is ready, and as a result, a crispy base, tender juicy filling ...

Crostata with apricots Crostata with apricots
spring
Good day! I bought an Italian form for baking crostata with a 5-layer non-stick coating, increased strength. Should the mold be floured or greased?
win-tat
And why a form for crostata, it is baked on a sheet of baking paper. I baked on a Teflon baking sheet and rolled it out with a little flour. And how will you transfer the crostat to the form, it is very thin ... You still have to roll it on paper, and then transfer it to the form with paper ... then what's the point in it?
spring
Yes, I went to the Metro, sold, under the impression of yesterday's crostat and bought it. Written for baking crostata and sweet pies, drawing with crostata, Italy - well, there ...
win-tat
The new form is never superfluous, it will come in handy.
spring
Yes, I looked on the Internet, bake and form. The dough is laid down, hands are distributed in shape, then the filling, on top of the grate. But the picture for the form was like from our site.
Sofia Sergeevna
Since the season of Krostata has already opened with us, I carry my work!
Crostata with apricots[/ UR
Amazingly good this cake is warm !! Many thanks to Natasha for showing the recipe for this miracle!
win-tat
Sofia Sergeevna, the beauty!
Antonovka
Sofia Sergeevna,
What a beautiful crostat! At least do it yourself today
win-tat
Quote: Antonovka

At least do it yourself today

Be sure to do it, you will not regret it! Everything is so elementary, you yourself will be surprised at the speed
irysikf
Quote: natapit
I recently baked with poached pear and glossy glaze, that's something!
Natasha, after such enthusiastic reviews and photos, I will definitely cook a crostat, and this one with poached pear and glossy glaze, where to look? Well, I'm like Tanyulya, I'm going to freeze the dough and bake these remarkably light crostats
Oh, I forgot to ask - in the photo with poached pear and glossy icing, it seems like the edges are not covered with dough, but just like the filling in a basket, right?
Loksa
natapit, baked crostat with nectarines - very tasty !!! Thank you!
Crostata with apricots
Florichka
I baked your magic pie. The truth is very simple and the dough is so tasty and crispy.
Crostata with apricots
Sunsetik
Very fast, easy to prepare, awesomely delicious pie) Natalya, thank you very much) Bakla with cherries, apricots and peaches, I liked everything without exception) One thing is bad ..... Eaten ooooooooooooooooooooooooo fast)) Crostata with apricots
Natkamor
thanks for the recipe. simple and tasty. made with blackberries. not flowing, but very sour). with homemade kiwi actinidia and peach. tasty, but flowed.
Of course, I'm far from beauty, but I'll show you
this is before baking Crostata with apricots
Crostata with apricots
a lot of juice, but nothing came out Crostata with apricots
Harita-n
natapit, Natasha, the recipe has been in the bookmarks for a long time, somehow it did not work out, this year there were no apricots at all, there were simply no apricots at all, except perhaps imported. The girls were seduced to buy a Princeski pizza maker, she saw that there was experience in baking crostata, this was a decisive moment. I replaced apricots with plums, their benefit is the sea. Wonderful baking turns out, I put plums in halves, it turned out very beautifully, and it was delicious !!!! I didn't have time to take a photo, the cake is like honey from Winnie the Pooh: "here he was and he is gone."
Natasha, thank you for such a bland and delicious recipe.
Vasilica
Oh, I forgot to report back.
natapitThank you very much for the recipe! It's very, very tasty. Since I have no oven, I just licked my lips on the crostat. And now I can bake it at least every day.

True, the photo is not very good, but I did not have time to capture it in all its glory. And what a scent stood! Baked with nectarines, I did not have enough sourness, apparently they were sweet. I also want to try with plums.

Crostata with apricots
CheBuRashGO
Well, the name of KROSTAT! I thought this disease is incurable :-)
But it looks nice :-)
But the name inspires ;-)
natapit
Girls. Thank you all for the photo reports and kind words!
Quote: CheBuRashGO

Well, the name of KROSTAT! I thought this disease is incurable :-)
But it looks nice :-)
But the name inspires ;-)

Crostata - Italian shortcrust pastry with filling.

CheBuRashGO, and with what disease do you associate it?

The French call this pie a biscuit.

Crostata with apricots

I cooked with poached pear, very tasty, I recommend!

Poached Pear recipe.
Poached pear with Brie cheese (natapit)

Crostata with apricots
CheBuRashGO
CheBuRashGO, what disease do you associate with this?
LEG disease!
A sneaker? Crossstata ahahahahaha

not well, the cake is really beautiful: -0
natapit
Quote: CheBuRashGO
LEG disease!


for some reason I thought that LEGS ...
Quote: CheBuRashGO
not well, the cake is really beautiful: -0
Thank you very much!!!

AnastasiaK
It turned out quickly and wonderfully! Made with nectarines, which I rolled in powdered sugar with vanilla. It smelled great. If cooled down.

Crostata with apricots
natapit
the beauty!!!!
AnastasiaK
Natasha, I will definitely repeat it with different fruits. A very light patty to eat.
sobarik
Thank you Natasha for an amazing tasty and easy recipe! The aroma of apricots is still in the kitchen, although the krostat was still warm)))))))))))
Crostata with apricots
Sivana
natapit, Natalia, thank you so much for the recipe
For almost a year I have been baking it in Princess (often with strawberries), always an excellent result
Serve with a scoop of homemade ice cream, although each of them has its own flavor nuances, in tandem they give a very elegant, sensual taste
Crostata with apricots
Crostata with apricots
Ekaterina2
So ... something beautiful and delicious life passes me by ...
Tanyush @ ka
natapit, Natalia I can frozen apricots be used instead of fresh ones?
M @ rtochka
Could you please tell me if a piece of pie should somehow hold on after cutting? We eat with a spoon straight from the mold, we can't even transfer it to a plate, the dough is so tender.
True, after baking I did not immediately pull it out, so I think, maybe soaking?
Very tasty, do not come off
Yarik
Daria, I'm holding on.
Trendy
Natasha, yesterday baked a crostat - delicious!

Crostata with apricots

True, I slightly changed the method of preparing the filling, slightly stewing it with sugar beforehand. It turned out like a soft marshmallow.
Kapet
Just like that, I immediately wondered what kind of prostate with apricots was. Then I realized that I was wrong ... Who hurts what ...
notka_notka
natapit, Natalia, thank you for such deliciousness !!!
Today I cooked two crostats with local apricots in Prinessk. The juice splashed almost over the edges, but resisted - did not run away))) Well, we liked it sooo much !!! I will certainly repeat, I have saved the recipe.
Crostata with apricots
Crostata with apricots
Crostata with apricots

lettohka ttt
notka_notka, Natulya :: What a beauty !!!!
notka_notka
lettohka ttt, Natasha, but how delicious !!! I've been walking all evening. Tomorrow I'll do a couple more))))
lettohka ttt
natapit, Natasha, thanks for the recipe Fast, simple, and delicious! I took it to the piggy bank!




notka_notka, Natul,: friends: I believe, I believe! Looks awesome !!! It beckons ...
Svetlenki
And here is my princess crostat

Crostata with apricots

Crostata with apricots

I was very afraid that it would not be crispy, but everything is super! It was a revelation for my English husband. He was not impressed with the look, but the taste !!! He was delighted.

I had with quince jam and walnuts ... Vkuuuuuusno!
win-tat
Shine, the dough is well stratified, it is clear that it is crunchy, well done!
And why was she afraid, the Princess does an excellent job with such a test, that the biscuit, that the crostat, everything turns out fine.

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