Tag Archives: stone fruit desserts

Stone Fruit Crostada with Rye Crust

Posted on by November 10, 2014

This Stone Fruit Crostada with Rye Crust is born of many different influences. I love stone fruit season and have been waiting all Summer to do a Peach and Plum dessert. Initially, I thought you might be getting a crisp of some sort, but then I read a really lovely recipe that called for a crust with rye flour in the mix. I loved the dark color and the idea of a more savory and substantially flavored crust. Color me intrigued, right? And as a seasoned lover of rye breads (hello, Swedish Limpa anyone?) I figured I ought to add some almond flour in the mix just to up the Scandinavian ante. The dough was very forgiving and easy to work with and this endeavor definitely turned me on to working with rye flour again in the future with desserts. I’m already scheming on all sorts of citrusy combinations for winter. But I digress. Back to the stone fruits. I have been making tons of refrigerator jam this Summer, and I had some plums at the perfect stage of going bad. Sweetening fruits with jams has long been a favorite sweetening strategy of mine and you get that double whammy … Continue reading →

Dying Fruit Tart

Posted on by October 28, 2014

This Dying Fruit Tart is how I handle the fact that I overbuy fruit sometimes, especially in the summer. I’ll be at the market and everything looks *so* good. And I just can’t be bothered to remember that we have lots of social plans and won’t be home to eat it. So I ignore the problem and wait until the beautiful summer fruit is about to go bad. And then I’m really sad and disappointed with myself. But I have some solutions. One of them is to make some sweet tart dough and bake a dying fruit tart. Usually, you don’t need to add much sugar in a dying fruit tart because the fruit has become super sweet. I make the pâte sablée two at a time and keep one in the freezer for last second dinner plans and use frozen fruit in a pinch. I like the 9-inch tart because it doesn’t leave me with days and days of leftovers. Trust me, we have plenty of dessert around without a lovely Dying Fruit Tart. Pâte Sablée (Sweet Tart Dough) 3 cups of fruit you no longer want to eat, yet aren’t ready to throw away ½ cup – 1 … Continue reading →