So here’s my fancy dessert for this week. It is actually really high quality educational tv, in my opinion.Įspecially compared to all of the other crap that Remy wants to watch (PJ Masks, I’m looking at you). Honestly, if you have Pre-K to K aged kids then you need to check out this channel because it has absolutely taught Remy all of her letters and numbers and I won’t be surprised if she learns to read from watching it. Then we throw on Alphablocks on YouTube and don’t think twice about it. In all truth, she hasn’t even been watching that much tv! For the most part, we’ve restricted it to mostly only turning it on at mealtimes, though there is the rare occasion when both Mike and I need to focus on work at the same time and Remy is just not having it. Yesterday when I told Remy I would love her forever, her response was that she would love watching tv with me forever, so that pretty much explains how our quarantine is going. With cocktails and fancy (or not) desserts. I guess we’re out of actual holidays to celebrate, but I’m thinking the self-made holiday of “I survived this week without strangling anyone I’m quarantined with” sounds pretty promising.Įspecially because we can observe it EVERY WEEK. If you try my recipe for Strawberry Crostata, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.A decadent strawberry pistachio tart filled with layers of sweet tart dough, pistachio frangipane, pastry cream, and fresh strawberries. Everything you could want in a strawberry crostata. Beautiful seasonal fruit, a creamy ricotta base, and a crust that is both forgiving and flavorful. Not only do I have the flavors of vanilla and egg yolk and cream along with a little sweetness from the sugar, but I also added cinnamon and lemon zest to make sure that each bite is just as tasty as the next. You want the crust to be as much of a star as the filling, and I think this crust fills that role admirably. Just don’t skimp on the flavorings! Crostatas and other free-form tarts have a much higher crust to filling ratios than standard pies. It’s very similar to the pate sucree I made for my Mascarpone Tart, with a little more butter and some more flavorings. And it’s quite sturdy, which is a good thing in a tart! It is sticky, so keep the flour handy while you are working with it, but it’s also very forgiving since you can patch it back together if you get a crack or tear in the dough. How could I argue with that? I couldn’t! There is a reason why he is my chief taster. He loved the creamy layer under the fruit, the contrast between the ricotta and the strawberries, the very Italian-ness of it, and that it was something different which you didn’t see every day. I loved both, and still leaned towards the simpler recipe, but my husband was vocal in his support of the ricotta base. That thought stayed with me while I considered my options, and I ended up doing a couple of small test crostatas, one with strawberries only and one with strawberries and ricotta. I was going to simply make a rustic strawberry tart, simple crust + berries, but I was reading up on crostata recipes and saw one with a ricotta base. □ Perhaps you can tell that I’m counting the days until the local farms have baskets of strawberries out for sale. I’ve shared a few pie recipes here so far, like my Deep Dish Apple Pie and my Mascarpone Mixed Berry Tart, and I hope to have many more pies up on the blog in the future.Īnd what better way to continue sharing my love of pies and all things pastry than to post this recipe for a strawberry tart? I’m not only adding to my pie recipes here, but also using seasonal fruit, not quite local yet, though getting closer. I’m not a pastry expert, but I’m not afraid of it either, and I know my way around a pie dough. I love making pies and tarts! So I’m always happy to try new recipes and pull out old recipes when I have some yummy fruit and need a dessert. Hungry yet? Well then, you need to make this strawberry crostata, which might be my new favorite take on berry pie. Sweet, ripe strawberries layered over creamy ricotta, each mixed with a touch of honey and a bit of lemon zest, all of it wrapped in an enriched tart dough, and baked until golden brown.
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