This incredible recipe is brought to you today by my friend Rachel, from Nourishing Minimalism! I have written before about Rachel’s blog (one of my absolute FAVES!), ebook, and awesome recipes that are deliciously simple, easy-to-make, and often made with only 5 ingredients or less! How cool is that?! Thank you, Rachel, for guest-posting today with this fabulous recipe. I can’t wait to try it! —Emily
I absolutely love fruit desserts! A crostata is an Italian dessert, which is basically a simplified pie or tart. Simplified, in the sense that to make it, you don’t need to have a tart or pie pan. Being a minimalist, I prefer not to have a huge collection of various baking pans, so this is a wonderful alternative!
Although I love having this for dessert, it also makes for a wonderful breakfast, served up with some over-easy fried eggs and a tall glass of raw milk, breakfast just doesn’t get any better!
This is definitely one of those recipes that makes the entire house smell amazing and is sure to bring whoever is home into the kitchen, wondering when they get to taste it!
Raspberry & Pear Crostata
For the dough:
- 1 1/4 cups unbleached organic all-purpose flour [Emily’s note: Ain’t nothin’ wrong with baking with white flour! Read my opinion on that here.]
- 1 tablespoon organic cane sugar
- 1/2 teaspoon sea salt
- 8 tablespoons cold butter, in pieces
- 5 tablespoons water
For the filling:
- 2 pears
- 2 cups raspberries, fresh or frozen (not thawed)
- 2 tablespoons organic cane sugar
- pinch of sea salt
Preheat oven to 400 degrees F.
In the bowl of your food processor, mix the flour, sugar, and salt to combine. Pulse in the butter, until the dough has a slightly sandy texture. Let the food processor mix on low, adding the water one tablespoon at a time, until dough becomes a ball. Place dough on parchment paper. Allow dough to rest while you mix up the fruit.
Peel and chop pears, removing core, place in a mixing bowl. Add raspberries and sugar, gently stir together.
Roll dough into a 10″- 12″ circle, between two pieces of parchment paper. Place dough on baking sheet. Remove the top piece of parchment paper. Pour fruit mixture into the center of the dough. Using the parchment paper to lift the dough, bring all the edges up, to “fence in” the fruit.
Bake at 400 degrees for 1 hour. Allow to sit for 10 minutes before serving.
Rachel Jones blogs at Nourishing Minimalism. Rachel, her husband and five (about to be six!) children live in Montana with a minimal amount of possessions, but a whole lot of delicious real food. Rachel is in the process of putting together all her simple dessert recipes, like this one, into an ebook for your quick reference. Click here to sign up for more information and updates. It’ll be out soon, make sure you sign up so you don’t miss it! You can also follow her here on Facebook.