My blog has been glitch-y lately.
I write posts and they don't show up. I add pictures and they're nowhere to be found. After this happened with two of my different posts, I did what any great blogger with an inkling of internet skills would do.
... I headed down the shore and hoped the problem would take care of itself by the time I came home. Well needless to say I just got home from lovely beach town USA and I just couldn't wait to share this with you anymore.
This crostada is so so good. I liked to think I saved it from its misery however. Halfway through making it I knew it wasn't going to turn out well, so I just put the recipe aside and went with my instincts and what I thought was great.
And it turned out so much more wonderfully then I could've ever imagined. With a plop of freshly made whipped cream on top, this will make any summer get together just perfect.
So make this crostada, make the people in your life happy. Meanwhile I'll be busy planning my next trip down the shore again!
Patriotic Fruit Crostada
1 1/2 cups flour
1 1/2 Tbsp sugar
1/2 tsp salt
1 1/2 unsalted cold butter, cut into small cubes
1 tsp vanilla
1 Tbsp heavy cream
1-2 Tbsp water
2-3 stalks of rhubarb cut into small pieces
6-8 oz raspberries
4 oz blueberries
1 egg white
To make crust, combine all ingredients in the bowl of a food processor and pulse until well combined and dough comes together. Wrap dough in plastic wrap and refrigerate for at least 1 hour. To make filling combine water and cornstarch in a large saucepan and stir. Add fruit and cook on medium heat until some fruit breaks down and mixture thickens and bubbles. (about 4-5 minutes) Let fruit mixture cool completely. If fruit mixture seems very runny put through strainer to relieve some excess liquid. Preheat oven to 400 degrees. Roll out chilled dough to a 9-10 in circle and place on parchment paper on a baking sheet. Place cooled fruit mixture in the center and spread out slightly, leaving a 1-2 in border. Wrap side of dough up leaving some open in the middle, pinching sides where needed. Brush the edges of the dough with egg white and sprinkle with sanding sugar. Bake for 40-45 minutes. Let cool for 10 minutes before serving warm with whipped cream or ice cream. Enjoy!
Recipe: A Mary original