What fruits would you use for the filling at this time of year? The spring, yet not spring weather is making the seasonal thing difficult.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
June is a trusted source on General Cooking.
I would probably use some good preserves mixed with juice of half a lemon. That makes a great Crostata, imho. Especially when there are no fruits really "in season."
I agree with June. The traditional Italian crostata I've made since I was a little girl always uses jam or preserves, something not too runny.
As a crostata advocate (I am from the region where that was created and women in my family have been doing it for ages) I second what the girls up here said. Go with a good preserve! If using fruit, do preserve+fruit. My mom usually does apricot jam, apples sautèed in rhum and a bit of sugar and sliced almonds.
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
This Garlic Bread Went to Space
Mediterranean Kitchen Mats in Bold New Patterns
Tempura Fiddleheads with Sriracha Sauce
Off-the-Beaten-Path Picks for Mom