Not Quite Gourmet has stepped out of the kitchen this week to spend some time with family at the beach! I asked Alicia, an avid baker, current college student and former student if she was interested in guest posting a creation of hers! Read on for her summer fruit crostada recipe and be sure to check out her other creations at Sweet Treats by Alicia on Facebook! Many, many thanks Alicia!!! ~ Erica @ Not Quite Gourmet
Greetings All! I’m Alicia and privileged enough to be a first-time guest blogger here on Not Quite Gourmet! Bear with me as I’m fairly unfamiliar with blogging, but I couldn’t be more excited to share a delicious recipe with you all! I just finished my second year at Champlain College here in Vermont, studying social work.
While helping others is a huge passion of mine, baking is something that holds a very special place in my heart. Still in diapers, my mom and gramma always put my sister and I to work- learning from a young age the basics within a kitchen. Baking is something I turn to that relaxes me and puts me in a great mood- I’m sure I’m not the only one. Baking just has a way of clearing our minds.
I recently started up a Facebook page, Sweet Treats by Alicia, to showcase the decadent creations I come up with in the kitchen. Soon after, Erica asked me to guest blog here on Not Quite Gourmet, I was flattered then excited and ideas of tasty desserts flooded my mind quickly! Should the dessert be: Fruity? Summery? Decadent? Light? Or dripping in chocolate (always a safe bet)?! After discussing it with her, we agreed that a summery dish seemed most appropriate. Stumbling upon a summer fruit crostata filled with peaches, plums and blueberries, I thought, there’s nothing that makes me think of summer more than juicy peaches, sweet plums and plump blueberries!
A crostata is a tasty pie-esque dessert that isn’t served in a pie plate but rather the crust works to hold in its sweet contents without a top crust and has a crumbly buttery topping. The great thing about this recipe is that it makes two of the crusts, so you can freeze up one for another night and bake one. If you don’t like peaches and plums, try a crostata with pears or apples- any of your favorite fruits will work!
To start, you will need to make the buttery crust. The recipe I followed, instructed to utilize a food processor, so I threw the ingredients into our Cuisinart blender that doubles as a food processor. After going through the steps, I found that the blender caused more of a mess and nuisance than it would be to just mix the ingredients by hand or with a simple pastry blender. However, it may have been our blender that caused the problems, so feel free to utilize what you think will work best for you.
Once you feel the dough has pulled together, it needs to be divided into two discs, wrapped in plastic wrap, and refrigerated for an hour or more. After the dough has cooled, flour a clean surface to roll your dough out. I would encourage you to add as much flour as you think the dough needs. I found that it was very wet dough and challenging to work with until I continued to add more flour to it.
For the filling, cut up and peel your peaches, cut plums and wash your blueberries. I’m not going to kid you- this is a little bit of a messy process that isn’t too pretty. I think it is key to catch your peaches, especially, at just the right time. They need to be ripe enough but not mushy by any means. I utilized our Cuisinart scale to measure each of the fruits for accurate measurements after being prepared.
After rolling out the crust, mix up the delicious topping for the final step before baking it off!
The beautiful completed crostata- mmm!
Summer Fruit Crostata
Adapted from Ina Garten’s Barefoot Contessa at Home
Ingredients: For the pasty (makes 2)- • 2 cups flour (will need additional flour) • ¼ cup sugar • Pinch of salt • 2 sticks cold butter, diced • 6 tablespoons cold water
For the filling- • 1 pound ripe peaches (somewhere around 5/6 peaches) • ½ pound plums (3 or so plums) • ½ pint blueberries • 1 tablespoon plus ¼ cup flour • 1 tablespoon plus ¼ cup sugar • Grated orange zest • 2 tablespoons fresh orange juice • Pinch of salt • 4 tablespoons cold butter
1. Combine flour, sugar, and salt in bowl, then mix in butter until butter pieces are about pea size.
2. Turn dough out onto a floured surface; knead lightly to pull the dough together. Divide into two disks, wrap each in plastic wrap and let refrigerate for an hour or more.
3. While the dough is chilling, skin and cut peaches, cut plums and wash blueberries.
4. To the prepared fruit, add 1 tablespoon flour, 1 tablespoon sugar, orange juice and orange zest.
5. Preheat oven to 450 degrees at this time and pull one of the dough disks out of the fridge.
6. Roll out your dough into an 11 inch circle, or so. Don’t hesitate to add more flour to the dough if it is especially wet.
7. Transfer the dough to a cookie sheet and cover dough with the fruit mixture, leaving an inch border. Fold over the edges and gently press or pleat to help contain all your tasty fruit.
8. Mix up the remaining flour, sugar, butter and salt- this is your delicious crumbly top! Sprinkle over the fruit and bake in the oven for 20 to 25 minutes.
9. Let cool for 5 minutes then transfer to a wire rack to finish cooling (can be tricky)
10. Top with vanilla ice cream or homemade whipped cream- enjoy and happy baking!