Tuesday, June 16, 2009

Summer Fruit Crostata

Based on a recipe from the Barefoot Contessa, this crostata is filled with summer fruit: peaches, apricots, and blueberries. In all, I think I used five peaches, three apricots, and half a cup or so of blueberries--the crostata was very full, but it cooks down a lot. I added grated ginger and lemon zest to both the crust and the filling, and served it with lightly sweetened whipped cream.

5 comments:

Mandy said...

gorgeous!

ELR said...

Good choice, esp. the whipped cream, LOL!

Cherie said...

thatvlooks good too!

Karine said...

I have just found out your blof while I was searching for the peach coffee cake recipe. Your summer fruit crostata recipe looks amazing! Fruits and ginger together are, I believe, always wonderful together.

Kt said...

Thanks Karine! And thank you for stopping by. I think I'm going to have to spend some time at your blog -- I was just given a TON of mint, and it looks like you have lots of possible uses for it. :)