We had such a lovely Father's Day Weekend with Lisa & Lenny, and I am slowly coming down from my "Mothering High". Nothing makes me happier than to cook for my family! I had a Blueberry Crostata ready for us to enjoy this weekend and it proved very popular. A fruit crostata is always popular. Such an easy dessert too - make one for your family right away.Cherry Crostata
A crostata is my go-to dessert. Super-easy. Whole berries, sliced stone fruits and pitted whole cherries are my usual fruit choices. A mixture of blueberries and raspberries is very pretty. Use you imagination and add cinnamon or other sweet spices to enhance the fruit flavor. I like cinnamon in a peach crostata, lemon zest in a blueberry crostata and a little raspberry liquor in a raspberry crostata. Any basic pie crust, pâte brisée (or a store-bought prepared crust) will work for a crostata.Peach crostata - prepared in our motorhome (in Mexico!)
3 cups fresh fruit
2 Tablespoons lemon juice
3 Tablespoons sugar
2 teaspoons cornstarch
(Optional spice suggestions: cinnamon, lemon zest, fruit liquor or vanilla)
One egg, beaten with one Tablespoon water
One single-crust pastry or pie crust, rolled into a free-form 12 to 13-inch circle
Special equipment: parchment paper will really help with clean-up and moving the baked pastry to a cooling rack.
Heat oven to 350°. Place washed and prepared fruit in a bowl. Toss with the lemon juice. In a small bowl, mix the sugar with the cornstarch and any optional spices. Sprinkle the sugar mixture over the fruit, stir to blend, and leave the fruit to macerate about ten minutes.
Until my next update, I remain, your fruity correspondent.