![]() Sugar for sprinkling the dough with before baking Serves 6-8.Ģ tablespoons (25 grams) granulated sugarġ/2 teaspoon (two generous pinches, eyeball it) cinnamon (optional)ġ stick (8 tablespoons 4 ounces 112 grams) very cold unsalted butter, cut into small piecesġ 1/2 teaspoons (3.75 grams, to be precise) cornstarchĬream, milk, or beaten egg to brush the dough with before baking Recipe very roughly adapted from Dorie Greenspan’s recipe for Blueberry Galette ( Chez Moi). Looking for more summer dessert recipes? Click here. Looking for other fruit dessert recipes? Click here. Be sure to cut the peaches a little thicker than I did (as you can see from the above, they cook down quite a bit and ended up pretty thin, though still delicious).If you’re not a fan of cinnamon, feel free to leave it out you could also add some lemon zest here if that is more your style. Feel free to use any mixture of summer fruit here you’d like raspberries, blueberries, strawberries, plums, nectarines, etc would also work. If you’ve frozen the dough, leave it on the counter to come to a workable texture and temperature. I’ll be back in September with some new recipes - in the meantime, have a good rest of the Summer, and stay safe everyone!Ī couple of notes: The pastry dough can be kept in the refrigerator for up to 2 days, or wrapped airtight and stored in the freezer for up to 2 months. I’m headed to Sicily for vacation (Palermo, Agrigento, Ragusa, Noto, oh my!) and then on to the U.S, so the blog will be on a hiatus for the next few weeks. I’ve said it before and I’ll say it again: sometimes less is more, and in this case, so much more. A scoop of ice cream over the top is pretty much mandatory, as far as I’m concerned - the contrast between icy cold ice cream and just-out-of-the-oven crostata is a thing of true beauty. Once baked, the pastry is buttery, flaky, and cinnamon-scented, the perfect foil to a tart-sweet filling of juicy sapphire blackberries and sunset peaches, their peak-of-the-season greatness enhanced by a few drops of vanilla and a dash of cinnamon. There’s certainly no lattice, braids, or pastry roses involved, either, and actually - the more imperfect your pastry is, the better (or rustic, really) it looks. The crust is free-form, requiring no blind-baking or crimping of the bottom crust, and definitely no fussing over a top crust. The dough itself comes together in the food processor in a matter of minutes, and is incredibly easy to work with. …which brings me to this summer-y, low maintenance Blackberry Peach Crostata, which is a sweet that far more my style. Chalk it up to impatience on my part, but precision, artistry, and intricacy haven’t always been my strongest points. Put in more practical terms: my poster boards were never so great in elementary school, my handwriting isn’t the neatest, and at age 32 I still find applying eyeliner a hit or miss kind of situation. Macarons are far too fussy for my tastes, too. You see: I admire detailed, meticulous work, but the truth is I much prefer baking a crumble to a fancy pie, and extravagant cake decorating has never been my thing (I’d take baking a simple, one-bowl cake any day). The catch, though?! After nearly 18 years of avid baking, I’ve sort of come to the conclusion that I’m simply not that kind of baker. There’s also Lauren Ko aka a Sorceress of sorts who toes the line between artist and baker, coming up with dessert designs that are mind bending-ly and spectacularly creative and complex (check out her works of art here). There’s no realm of desserts or pastry that Erin doesn’t excel at, and I’m always blown away by her over-the-top cakes, elegant cookie towers, mile-high meringue, and sophisticated pie crusts. She is the pinnacle of baking perfection and expertise, one that has shared her secrets in her cookbook The Fearless Baker. ![]() I’m a big fan of baker Erin Jean McDowell’s work (see these flawless Strawberry Biscuits). You can read the finished article here, by the way. The final product was stunning, baking taken to new levels, and I couldn’t have been more impressed. My simple Torta Pasqualina was reborn as this number here, a stunner complete with a lattice, a pastry garden, and various shades of green decorating the crust courtesy of Fifth Season’s talented food editor Jessica. To my surprise, however, I barely recognized a photo of the tested, finished dish - while the sunny-egg yolk-and-emerald green filling was accounted for, the pastry was off the charts. To my delight, my article was picked up, and thus I was on my way to publishing my first ever piece of food writing outside of this blog (!!!) I sent the the story for editing (no changes needed, hurray!) and the recipe for testing, which went equally well. Earlier this year, I pitched a story and recipe for Torta Pasqualina - an Easter spinach, cheese, and egg pie - to the website Fifth Season. ![]()
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