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Tuesday, June 12, 2012

Second Story: Desserted Island II

We have had a couple of dinner parties in the past month. Some which included home baked goods. The most recent however, is my new favorite! 

A couple years ago I blogged about the wonderful cooking class at The Social Table my coworkers and I partook in. The wonderful chef, Becca, and I have mutual good friends. One just so happens to be my roommate and best friend, Emma! How convenient is that? Well, occasionally when Becca has an opening, she will call on us to come help fill a class. She's an amazing person and just as wonderful of chef. 

Emma and Chris recently visited The Social Table and brought back treats! No, not edible treats, but how to make these edible treats. Treats such as this...


Sunday night, along with an amazing Egg, Bacon, Leek Risotto (Please stay tuned for the most recent edition of Second Story: Culinary Creations VIII) Emma whipped up, I helped make this amazingly delicious, not to mention the perfect summer dessert. 


Mixed Berry Crostata 


For the Crust:
1 c. Flour
2 T.Sugar
Pinch of Salt
½ c. Unsalted Butter – cold and cut into small cubes

For the filling:
2 baskets fresh berries
¼ tsp Lemon Zest
½ c. Sugar

In a mixer pulse the flour, sugar and salt together. Add the cubed butter and using fingers gently press flour mixture into butter. Pulse 12 -15 times until the butter is the size of peas. While the blades are running add ¼ c. ice water to the mixture, pulsing the mixture until a dough just starts to form. Turn the dough out onto a well-floured surface and form into a disk (or 2 depending on size). Refrigerate until ready to use.

For the fruit, mix all ingredients in a bowl and let sit for 15 minutes. Remove dough from fridge and flour work surface well. Roll out until ¼ inch thick. Transfer to a parchment lined baking sheet. Add the filling to the center, being sure to keep a border of 1 ½ inches. Gently fold the border of the crostata over the edge of the fruit mixture, pleating it as you make a circle.

Bake for 20 minutes, or until crush is golden brown at 425 degrees. Cool on a rack for 5 minutes before serving.



Of course, everything is better with a little a la mode! 


Oliver was all eyes on this colorful dessert! 

2 comments:

  1. ohmygoodness....so long with no updates for me to read! i'm so lost!! ha. see ya in TWO WEEKS!

    ReplyDelete

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