My F&W
quick save (...)

Crème Fraîche Pastry

  • ACTIVE: 10 MIN
  • SERVINGS: makes enough pastry for two 10-inch crostatas
  1. 2 cups all-purpose flour
  2. 2 teaspoons kosher salt
  3. 2 teaspoons baking powder
  4. 2 sticks (1/2 pound) unsalted butter, cut into tablespoons
  5. 1 cup crème fraîche
  1. In a food processor, combine the flour, salt and baking powder; pulse to blend. Add the butter and pulse until it is in 1/2-inch chunks. Add the crème fraîche and pulse just until evenly moistened.
  2. Transfer the soft crumbly mixture to a sheet of plastic wrap and press the crumbs together. Pat the pastry into 2 disks. Wrap and refrigerate until chilled.
Make Ahead The pastry can be refrigerated 1 day or frozen for up to 1 month. Serve With Ricotta and Prosecco Poached Pear Crostatas
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.