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:
gorgeous!
Good choice, esp. the whipped cream, LOL!
thatvlooks good too!
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.
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. :)
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