8 Beautiful Crostatas for When You Don’t Feel Like Making PieCapture
Rhubarb and Candied Ginger Crostata
Sarah Grueneberg knows Italian desserts. She likes to make this one for Easter, but it’s also great throughout rhubarb season.
The combination here of the crunchy turbinado sugar and the soft, sweet peaches is dessert gold. Dollop with whipped cream or vanilla ice cream and dinner party guests will be in heaven.
This crostata requires more attention to detail than merely rolling up a pile of fruit in some dough. To take this recipe up another notch, try making your own homemade jam.
Food & Wine’s Justin Chapple makes an apple crostata quick and easy by using a sheet of store-bought puff pastry as the base. To give the apples a little boost of flavor, he tosses them with lemon juice and fresh ginger and then brushes the finished tart with apricot preserves.
Summer Plum Crostata
Ideal for that peak summer fruit wave, this crostata calls for cinnamon and orange zest, which complements the plums to make a dessert that’s both sweet and tart.
Honeyed Fig Crostatas
These cute crostatas combine figs, honey, lemon, and thyme. While better suited for fall, the recipe is a reminder that any of these rustic tarts can be made into minis.
Chef Tiffany MacIsaac’s double fruit crostata includes cherry jam, chopped Luxardo cherries, and fresh plums.
Make this when the weather gets cooler but you don’t feel like going all out with an apple pie. The cheddar in the crust perfectly complements the cinnamon in the apple filling.
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