Hello, again. It's been almost a week since I've had a chance to post this recipe. This is the second dessert recipe in a row. I don't have any dinner recipes ideas to share, because we are grilling just about every meal, and at that it's simple (but tasty) fare-- grilled chicken, salmon, veggies and burgers.
This recipe was a smashing success, I tell you! Whole Foods had organic Bing cherries on sale for $2.99 a pound, and I stocked up. Originally, I wanted to bake a cherry pie. Then, I stumbled across two different recipes-- one was for a cherry-apricot tart. I had never thought of combining these two summer fruits, but I knew instantly that these would pair well together. Then, I stumbled on a recipe for a crostata at "Cowgirl Chef". I liked the crust recipe and I especially liked the idea of a ricotta filling. Crostatas (or Gallettes) are what I consider to be "free form" pies. They're rustic. They're fast and easy. You can use a store bought crust, but I prefer to make my own. I'm always game to try new pie crust recipes, and this one used all butter and a touch of sugar.
The key to great pie crusts is to use very cold butter and don't over work the dough. As a note, I am a full convert to buying only unbleached flour-- to be specific, I buy King Arthur Unbleached All-Purpose Flour. Once the dough chilled for about an hour, I rolled it out to about 9-inches wide. The uneven edges are fine, as I'll be folding the edges over. I have a tutorial on how to make my fool-proof pie crust here.
I adapted the ricotta filling a bit. I decided to add orange zest, and to omit using cinnamon. I simply whisked in two eggs and vanilla, and set it in the refrigerator ( you could easily do this the day before). Next, I peeled and pitted 3 apricots and sliced them. I pitted roughly 20 Bing cherries.
I added about 1/4 tsp of almond extract and the juice of 1/2 small lemon. I sweetened the fruit with 3 Tablespoons of sugar and about 1 teaspoon of Clearjel (you can buy this at either King Arthur Flour or on Amazon). If you don't have Clearjel, then you use always use cornstarch. Set that aside. On a whim, I decided to add a very thin layer of jam. I do this, sometimes, to make sure that I don't end up with soggy crusts. I didn't have apricot jam, but I had a lovely jar of Peach & Armagnac jam that the lovely folks at East India Company sent to me. It's wonderful jam, and I'm sad that most of it has been eaten and thoroughy enjoyed.
I decided to change how I assembled the crostata from the original recipe, by reversing the steps. I carefully spread the ricotta filling, on top of the jam-- leaving a 3" border. Then, I piled the fruit on top of the ricotta filling.
I carefully folded the edge of the pastry over, and then brushed on an egg wash...
With the oven preheated to 350F I baked this for about 45 minutes. Halfway through, I checked on my crostata and I was so sad... my lovely folded edges had melted into one flat pizza looking crust. I realized, too late, there was not enough flour in the dough (original recipe only called for one cup). I should have gone with my gut instinct, as I felt that the dough felt very soft as initially I rolled it out.
Aesthetically, I was disappointed. However, the crostata smelled wonderful, and I still had high hopes that the flavor would be a winner.
This is what the crust really should have looked like (this is a plum gallette that I make in the Fall.)
I let this crostata cool to room temperature-- just very slightly warm. I sprinkled my slice with a little bit of powdered sugar...
VERDICT: The crust is quite lovely, really. It was tender and buttery. Next time, I'll add about 1/2 cup extra flour (already noted on the printable recipe card). The ricotta filling was perfect-- I'm so glad I went with the orange zest. It was a perfect compliment to the fruit. Oh, the fruit... the almond extract was very subtle. Cherries and almond are a great flavor combo. Cherries and apricots are lovely! The crostata was sweet, but not super sweet. I absolutely loved everything about this recipe. Would I make the same crust again? You bet. Again, just adding more flour until the dough comes together a bit more would be the solution.
The ricotta filling is something I will make with any kind of fruit, year-round. This almost reminds me of the Ina Garten Cheese Danish recipe that I've made in the past-- and which is also one of my most viewed recipes. A printable recipe card is at the end of this post.
I am linking this recipe to A Latte' with Ott-A's Iron Chef Challenge, sponsored by King Arthur Flour.
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