Anybody watch Family Guy? My kids love it. We’ve even decided that if we get a cat we are going to call it “Stewie”.
Of course, this clip has nothing whatsoever to do with Crostata, but it does have Kermit. Seth MacFarlane is genius.
Crostata, an Italian dessert, is basically a rustic tart filled with your choice of fruit in a buttery crust.
Over the top good.
I really love the combination that the BFC suggests. Plums, peaches and blueberries. The sweet crumbly topping is totally yummy, too.
Add a little summer to your fall and make one of these today. Actually, double the filling ingredients and make two. The slices go fast!
Ingredients for the pastry (makes 2 crostatas):
2 cups flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
Ingredients for the filling (makes 1 crostata):
1 pound firm ripe peaches, peeled (I left the peels on because I am lazy and also because they don’t bother me)
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup flour, divided
1 tablespoon plus 1/4 cup sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced
Directions for the pastry:
1. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas.
2. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a floured board, roll it into a ball, cut in half, and form into 2 flat disks.
3. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
4. Preheat the oven to 450℉. Line a baking sheet with parchment paper.
5. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
Directions for the filling:
1. Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
2. Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
3. Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Recipe from The Barefoot Contessa At Home Cookbook
Light’s Changing Colour is from Stars’ new album ‘The North’, just released earlier this month.
The song is light as air. I adore Amy Millan’s dreamy voice. My new favorite.
“When you’re walking and the lights are changing color
Remember how I held your hand
Remember how I held your hand”
Check out Stars on the band’s Website, where you can learn upcoming world tour dates and also buy the music.
Yum! Thanks for contributing to the plummy collection. Cheers