Well, it is still only ALMOST Fall. In fact, Fall doesn’t start until Friday. So, I decided to sneak in one more Summer recipe, but this is the last one, I swear.
You see, I have the BEST intentions every time I go to the grocery store. I stock up on things like kiwi fruit and salad greens. I imagine myself eating these things. And sometimes I do. Sometimes.
Most of the time, I find lots of other things to eat until the fresh healthy produce that I bought starts to look less fresh and I frantically try to incorporate it into something that I may actually eat. Like a crostada. Yep, cook that produce with some sugar and fold a buttery pie crust around it and I somehow manage to get around to eating it.
And that is exactly what happened this week with the nectarines and plums that I ambitiously purchased last week. I made a pie crust and then rolled it out until it was real
ugly rustic looking. Then, I filled it with cooked fruit.
I sliced my remaining piece of fresh fruit and laid it on the top. I folded the crust over, brushed the outside with cream, sprinkled it with sugar and baked it. And then ate three pieces. Well, only two that counted. The last one I ate over the sink when no one was looking.Stone Fruit Crostada (Crust adapted from the America’s Test Kitchen Family Baking Book) Crust: 3 Tbs. ice water 1 Tbs. plus 1 1/2 tsp. sour cream 1 1/4 cup all-purpose flour 2 tsp. sugar 1/2 tsp. salt 8 Tbs. cold unsalted butter, cut into small cubes cream for brushing raw sugar for sprinkling Whisk the ice water and sour cream together in a small bowl. In a large bowl, whisk together the flour, sugar and salt. Sprinkle the butter on the top and then cut it in with a pastry cutter (or fork or food processor) until the chunks are the size of small peas and are starting to incorporate into the flour. (Try to do this quickly so your butter doesn’t get too warm.) Make a well in the middle of your flour/butter mixture and pour in the sour cream/water mix. Using a rubber spatula, fold the dry mix into the liquid until a dough forms. Take the crust out of the bowl and knead on the counter for 30 seconds to 1 minute, just to finish incorporating the flour. Pat dough into a round patty and wrap in plastic wrap. Chill for at least 1 hr. Meanwhile, make the filling. Filling: 2 plums 2 nectarines 1/2 cup sugar juice of 1/2 lemon Peel, pit and chop the plums and one of the nectarines. Put chopped fruit in a medium-sized sauce pan with sugar and lemon juice. Cook over medium heat 10-20 minutes or until fruit has cooked down and thickened enough that it will hold its shape when placed on the crust. The cooking time will vary depending on the amount of water in your fruit. The amount of sugar and lemon juice may also need to be adjusted depending on the ripeness and flavor of your fruit. Just start with these measurements and add until the filling is to your taste. Take the fruit off the heat and allow to cool. Meanwhile, take the crust out of the fridge and roll it out on a floured surface. Try to keep a round shape. Transfer the crust to a baking sheet. Then, brush with cream and sprinkle with sugar. Scoop the cooked fruit into a mound in the center of the crust. Slice the remaining nectarine (you can leave the skin on) and lay the slices on top of the cooked fruit, overlapping them in a spiral. Begin folding the dough over the filling. Leave about an inch between the crease in the dough and the filling, as the filling will spread during baking. Start on one side and make small folds all the way around until you have folded in all of the dough. Be careful not to tear the dough. If you do, try to press it back together as best you can so the filling will not leak out. Brush the top with cream and sprinkle again with sugar. Bake in a 350 degree oven for 40 minutes or until crust is golden brown and holds it shape when touched.