While I love participating in the Secret Recipe Club, I really dislike when other bloggers orphan their assigned partners. That's not what this is all about; this is about being a community and doing what you say you're going to do! So, in those cases, I am always game for stepping in and rescuing an orphan blog. Today, I had the pleasure of meeting and cooking from Baking and Creating with Avril.
Avril writes to share her love of baking - and cooking - along with other crafty ventures. Creativity in and out of the kitchen bring her joy. Me, too! I've been craving dessert for the past few days and decided that this was the perfect reason to crank up the oven and toss some flour around. I started with Avril's recipe for Apple Crostata and made a few changes. I used pears instead of apples, reduced the sugar, and added ground cardamom. I also skipped the crumb topping and the vanilla ice cream. But I will, as she did, serve this for breakfast tomorrow.
Avril writes to share her love of baking - and cooking - along with other crafty ventures. Creativity in and out of the kitchen bring her joy. Me, too! I've been craving dessert for the past few days and decided that this was the perfect reason to crank up the oven and toss some flour around. I started with Avril's recipe for Apple Crostata and made a few changes. I used pears instead of apples, reduced the sugar, and added ground cardamom. I also skipped the crumb topping and the vanilla ice cream. But I will, as she did, serve this for breakfast tomorrow.
1 C flour
2 Tbsp sugar
1/2 C butter, cold and diced
2 T cold water
3 pears, washed and sliced
splash of Meyer lemon juice
ground cinnamon
ground nutmeg
ground cardamom
freshly ground raw sugar
In a large mixing bowl, place the flour and sugar. Add in the butter. Cut into the flour with a pastry cutter until pea-sized chunks form. Add just enough water to form a dough.
Turn the dough out
onto a well floured surface and form into a disc. Wrap with plastic wrap and refrigerate for at
least 1 hour.
In the meantime, wash and slice pears. Preheat the oven to 350 degrees.
Once the dough is chilled, roll it out - between pieces of parchment paper - to form an organic round. Place the crust on a baking stone. Toss pear slices with spices and sugar. Place fruit in a heap in the middle of your crust, leaving an inch and a half, or so, border. Fold the crust edges in. Sprinkle with more ground sugar.
Bake for 45-50 minutes, until the crust is firm and golden. Let cool slightly. Serve with a dollop of unsweetened whipped cream.
Thanks for stepping up! That crostada looks incredible...super tasty. :)
ReplyDeleteYum, this looks like it will be the perfect breakfast. Thank you so much for stepping up and adopting our orphan Camilla. You rock. :)
ReplyDeletewow, this looks wonderful, can't wait to try it! great SRC choice, thanks for stepping in, it is such a let down to be an orphan on reveal day.
ReplyDeleteI adore that you used pears instead of apples - brilliant!
ReplyDeleteAgain, I can't thank you enough for rescuing me! Being an "orphan" was no fun until you stepped in and saved the day! :)
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