Generally, if you put fruit and sugar into some form of homemade pastry or dough…and then bake it, I want a piece. I love fruit desserts, so I’m trying to bake as many of them as possible before the summer slips away and I start craving pecan pie and chocolate tarts.
This particular dessert was really fun to make. I’d never made a crostata before and I loved the process. It’s basically a free-form pie, or a big pile of fruity goodness held together by homemade dough. There is something very satisfying about making homemade dough for pies and tarts like this – I highly recommend that you try it.
When is summer officially over? How many more days can I make fruity desserts and serve them to guests? When do fruits get super expensive and out-of-season at the grocery store? I need to mentally prepare for all of these things. For now, I love you, summer.
Recipe: Peach and Blueberry Crostata