PUMPKIN-AND-RICOTTA CROSTATA
The velvety combination of pumpkin and ricotta is studded with pine nuts for a scrumptious Thanksgiving crostata.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch crostata
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Bring pasta frolla to room temperature. On a lightly floured surface, roll out dough to 1/4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Use your fingertips to press dough against bottom and sides of dish until even. Trim edges; refrigerate scraps in plastic wrap until step 4.
- Prick bottom of pastry shell all over with a fork. Bake until set and pale golden brown, about 15 minutes. Let cool on a wire rack. With a small knife, trim edgeof shell where uneven to leave a 1/4-inch space between shell and top of dish.
- Raise oven temperature to 375 degrees. Processricotta in a food processor until smooth. Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add yolks; process until combined, about10 seconds. Pour into pastry shell.
- Tear reserved chilled dough scraps into 1-inch pieces. On a lightly floured surface, gently roll pieces with your hands to make 1/4-inch-thick ropes. Gentlypress one long rope around top edge of shell (patch two ropes together, if necessary). Gently place other pastry ropes on top of filling to create a lattice pattern (ropes of all lengths can be used). Place 3 pine nuts in each square of lattice. Brush latticework with egg white.
- Bake crostata until crust is golden brown and filling is set, about 40 minutes. Let cool on rack.
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Kyagulanyi Martin
[email protected]This crostata was just okay. The filling was a little bland, and the crust was a bit too thick.
Jennifer Sunday Audu
[email protected]I've made this crostata several times now, and it's always a hit. It's the perfect dessert for a fall gathering.
Cindy Cortes
[email protected]This crostata was a total disaster. The crust was too dry, the filling was too runny, and the whole thing fell apart when I tried to slice it.
zane T
[email protected]I'm not a huge fan of pumpkin desserts, but this crostata was surprisingly good. The ricotta cheese helped to balance out the sweetness of the pumpkin, and the crust was perfectly flaky.
NR RABBI VAI
[email protected]This crostata was a bit too sweet for my taste, but I still enjoyed it. The crust was perfectly flaky, and the filling was creamy and flavorful.
Brittany Lee Jordan
[email protected]This was a delicious crostata! The filling was smooth and creamy, and the crust was flaky and buttery. I would definitely recommend this recipe.
R Baloch
[email protected]I love the combination of pumpkin and ricotta in this crostata. It's a unique and flavorful dessert that I'll be making again and again.
Naveed Sharma
[email protected]This crostata is the perfect fall dessert. It's easy to make, delicious, and looks gorgeous on a platter.
Chimmy sarah
[email protected]The crust was a little too dry for my taste, but the filling was spot-on. I'll definitely be making this again, but I'll try a different crust recipe.
Babu Pokharel
[email protected]This was the first time I'd ever made a crostata, and it turned out beautifully. The instructions were easy to follow, and the end result was impressive.
Naseebullah Khan
[email protected]I'm not usually a fan of pumpkin desserts, but this crostata changed my mind. The pumpkin filling was smooth and flavorful, and the ricotta cheese added a nice tang.
MD Sahin Hossain
[email protected]This pumpkin and ricotta crostata was a huge hit with my family! The flaky crust and creamy filling were perfect together, and the fall spices gave it a cozy, autumnal flavor.