Monday, June 9, 2008
Easy as Crostada
Simple fruit desserts are some of my favorite summer desserts. Crostada's definitely fit that bill. Now I'm not so good at pie making especially double crust pies but I can make a mean crostada. Most people have a go to pie crust that they like to use. Use what ever pie crust recipe you have luck with. I normally try out a new pie recipe each time I have yet to find one that really works for me. I had fruit to use up that I had bought for my breakfast last Friday so while trying to figure out if I should make a tart or crumble or crisp. I remembered I had not made a crostada yet this summer. If you have never made a crostada please give it a shot, it travels well and it is really good at room temperature. Not to mention tastes great. I like to add a cream cheese layer into some of my crostada but if that isn't your thing. Just add a few tablespoons of flour to your fruit so it will create some thicker syrup.
1 recipe of your favorite pie crust
2 red plums, sliced 1/4 of an inch thick
2 nectarines, sliced 1/4 of an inch thick
1 cup of blackberries
4 oz of cream cheese, room temperature
2 tablespoons of orange blossom honey
Preheat oven to 400 degrees. Place a piece of parchment paper on a baking sheet. Roll your pie crust out and place on the parchment paper. In a bowl combine the cream cheese and honey and mix until combined. In a bowl combine the plums, nectarines and blackberries, if the fruit is really ripe just mix to combine. If the fruit isn't totally ripe sprinkle in a little sugar into the fruit and let it macerate a little. Spread the cream cheese mixture over the pie crust leaving at least a 2 inch border all the way around. Pile the fruit on top of the cream cheese mixture and move the pieces around until they are evenly distributed. Fold up all of the edges of the crust so that you make a crease every 3-4 inches to keep all of the juices in. Bake for 20-25 minute or until the crust is lightly golden.