It is a good thing I got alot of recipes for Tyler Florence Fridays in August, because September has not been good for recipe type cooking so far!
And besides', this tart, a Peach and Blueberry Crostata, really would be at its best when peaches and blueberries were in season. Fortunately they both were during August. While the peaches were Ontario grown and seasonal, the blueberries were hand picked by myself, with a bit of help from my children.
A crostata is a free form pie, with all the flaky goodness of a pie without the pan. Perfect for bringing somewhere and sharing, which we did with this crostata. It was enjoyed all around and made enough that 8 of us managed to share it.
You can find the recipe for the crostata on page 260 of Tyler's Eat This Book. His picture is much better than mine but the end result was likely the same: empty plates.
Tyler Florence Friday: Making best of seasonal and local
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8 comments:
Wow, that looks sooo good!
I am a huge fan of crostadas, I now love them more than pies - they are more crispy and flaky I find.
This looks wonderful, hooray for Ontario produce!
Beautiful! and, I'm sure, tasty. I love crostadas--so much more interesting than a round pie.
Dare I say that I've never had a crostada, but everyone's comments about them have me intrigued! Sounds like they are more crispy than a standard pie. I love the combo of the blueberries and the peaches/nectarines!!
I've never made a crostada, can you believe that?
I'll bet it would be good filled with just about anything - like chocolate.
So pretty--it looks delicious!
I wish I had made that. Looks like a dessert the whole family would like.
The contrast in color between the peaches and the blueberries make this look as good as it probably tastes. Delicious!
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