Sweets are a necessity in my world. I WANT – CRAVE – NEED after every meal! Yes, chocolate occasionally calls to me but fruit tarts are really my thing. There is something both effortless and elegant when you highlight naturally sweet seasonal fruits set in a crisp, buttery, and flaky pastry {{{SWOON}}} then topped with creamy vanilla ice cream – just doesn’t get better than that in my book.
Way before I started cooking savory dishes, I began baking. Prior to gaining the confidence & trusting freedom to play with flavors, baking just seems like the safest bet. I’ll never forget my very first dinner party where I mastered a classic french pear & almond tart – discovered on Epicurious. I knew I could follow directions militantly, I am a precise rule follower, and it just felt safe….I could count on perfection! Now of course I crave that playfully creative quality that cooking allows me – but 14 years ago, I made tarts. Lots of them.
I hadn’t really explored a tart as of late but when I was invited to a dinner party at friends Kate Foley & Max Osterweis, of Suno, stunning waterfront Shelter Island abode, I set out to bake a rustic crostata. I had spent the morning collecting local provisions from the Amagansett farm stand, Balsam Farms. Peaches and Rasperrries seemed to have called to me…..two celebrated summer fruits that pair quite explosively in my book!
A crostata is not about perfection….by nature it’s meant to be rustic so don’t worry too much about how you fold it up. Super easy to throw together and crazy delish on a warm summer night after a perfect BBQ with friends.
SHOP S W O O N
Pastry Brush
Cuisinart Food Processor
Wood Citrus Juicer
Rolling Pin
Canvas Shell Bisque Bowl
