Today, I want to talk about Pizza theory: bread covered in topping sealed (cheese) and baked.
A Crostata, in my opinion, is the dessert version of pizza.
I had bought some apricots the other day (not from my lovely Abel and Cole) and they were disgustingly bland. They looked “perfect” but had no taste, so I thought I would bake the taste out of them. I like Crostatas because they are a very easy alternative to pie and you can throw them together quickly with whatever you have getting ripe in refrigerator.
Basic Crostata Base Recipe
1 cup of flour
3 Tbsp brown sugar
Pinch of salt
1/2 cup of butter
2-3 Tbsp of cold water
Method:
Same as biscuits, mix together dry ingredients, cut in butter (food processor, pastry blender, I just use my hands) add enough water to form a firm dough. Form into a disc and refrigerate for about an hour.
Apricot Filler
About 7 apricots
3 Tbsp of honey
1/4 tsp of ground allspice
Toss.
Crumble Top (or sealer)
1/4 flour
1/4 cup of B. Sugar
1 tsp of cinnamon
1/4 cup of butter
Mix dry ingredients and cut in butter to form pea sized balls.
To Assemble:
Preheat oven to 450 degrees F
Roll out on a floured surface so that is about 1/4 inch thick. Place fruit in the centre
Sprinkle with crumble topping and fold up the edges to create a thick crust to keep it all in place.
Bake for about 20 minutes or until nice and golden.
Serve warm and it is especially good with ice cream.
Enjoy!
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