I'm an avid reader of
TheKitchn, and recently, they posted a recipe for blood-orange crostatas. I'd spotted these lovely gems at my local Trader Joe's, so I figured I'd give the recipe a whirl.
The Cast of Characters: Sugar, Flour, Salt, Brown Sugar, Oranges, Blood Oranges, Vanilla, Mascarpone Cheese, and (not pictured) butter. Not margarine, BUTTER.
 |
| Cube 1 stick of butter, and add it to 1.5 cups of flour, and 1/2 tsp of salt. I don't have a food processor, so I used a fork. :) |
 |
| Here's what it should look like. I know it doesn't look much like dough at this point, but...trust me. It will. |
 |
| See? What'd I tell ya? (This is after working it with my hands, btw.) |
 |
| Now, take your mascarpone, add 1/4 tsp vanilla, and 2 tbsp sugar. Try not to lick the mascarpone container completely clean, and fail miserably. I know I did. |
 |
| This is what it looks like after mixing. If you have a mixer with a whisk attachment, you can use that. |
 |
| I formed the dough into a log, and cut off pieces to form into individual pastries. |
 |
| The doughball, flattened and rolled out. Apologies for the blurriness! |
 |
| Mmmmmmascarpone dollop right in the center. |
 |
| On top of that, lay a few slices of blood and regular orange. |
 |
Fold the edges up, then brush with the beaten egg and sprinkle with brown (or raw) sugar. Pop onto a greased baking sheet, and into the oven for 35-40 minutes at 400*
Et voila! The finished product! The front-and-center one has brown sugar, while the other two do not.
|
**NOTE** The
original recipe has a couple of variations, such as adding almond extract, and using demerara sugar. I substituted the brown sugar, and did half with, half without.
These are great for brunch, as a snack, etc. I like mine with a bit of vanilla ice cream, or just plain. The blood oranges aren't as sweet as their more common counterparts, which I think adds a nice balance.
Enjoy!
