|Fulton St. farmers market|
It seems this summer has been taken up by trips back and forth between Providence RI and Grand Rapids, MI, as well as all the things that have to be done when moving and buying a condo - changing addresses, setting up new accounts (oh boy - more passwords!!!), spackling/sanding, painting and more, more, more.
Even so, I've been able to whip up a few different rustic crostatas in the past week or so. Planning ahead for some family occasions I made a 3-crostata batch of pâte brisée sucrée (a slight variation on my usual pâte brisée with the addition of egg and a bit of cream), some of which went into the freezer until needed. I find the texture and flexibility of this dough lends itself very nicely to the necessary dough pleating for a crostata.
Here is one version I made for Mom's birthday with Red Haven peaches plus a few blueberries (Michigan of course) and raspberries tossed in for extra measure. Add a nice scoop of vanilla ice cream and you're all set.
|nice and juicy|
|love that fruit|
Happy birthday Mom!