Pop Tarts commercials are so disturbing.
My youngest son attended a baking camp at King Arthur Flour last week and this was one of the beautiful and very delicious treats he learned to make.
A simple dough is filled with the best looking fruit you can find and formed into a rustic, little free form tart. The crust bakes up tender and has a little crunch from a bit of sanding sugar brushed on before going into the oven. It’s the perfect summertime dessert.
Ingredients for dough:
2 cups flour
1/2 teaspoon fine sea salt
1 tablespoon sugar
4 ounces unsalted butter, cubed and chilled
1 egg yolk
1/4 cup milk
Ingredients for the filling:
1/4 cup sugar
2 Tbs Instant ClearJel or cornstarch
2 1/2 cups seasonal fresh fruit, such as peaches, berries, or apples
2 Tbs milk and white sanding sugar, to brush onto the dough edges
1. In a medium bowl, combine the flour, salt and 1 tablespoon of sugar. Use a pastry blender to cut the butter into the mixture until it resembles cornmeal.
2. Blend the egg yolk and milk in another container and slowly stir enough of the liquid into the dry mixture to form dough that holds together. Add more milk as needed. Form dough into a disk, wrap with plastic and chill.
3. When ready to bake the crostata, blend the sugar and Instant ClearJel in a medium bowl. Stir in the prepared fruit.
4. On a lightly floured surface, roll dough into a 1/8-inch thick round then place onto a parchment lined baking sheet.
5. Place the filling in the middle of the dough, leaving a border around the edge. Fold the border over the fruit mixture forming a rustic rim around the edge. The fruit will not be completely covered by the dough.
6. Brush some milk onto the dough edges and sprinkle with sanding sugar.
6. Bake in a preheated 400℉ oven for 20 to 25 minutes until light golden brown.
Recipe from King Arthur Flour
This is new from UK-based band Joykill Collective. It’s apparently a political protest song about the recent election in England. I like it because it is loud and has an angry, grungy edge.