A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata.
'crostata' on Serious Eats
A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata
Chances are you've tried apple pie with a cheddar crust, or a lazy version that's just a slice of pie served with cheese. Sweet takes it a step farther, using aged Gouda instead of cheddar for an unexpected tang that still melds well with the mellow sweetness of apples.
Apples and caramel and gouda, oh my. An open-faced pleated pie of apples nestled in an aged gouda cornmeal crust drizzled with dark caramel sauce is like a plea for fall to arrive a little sooner.
Crostate are often filled with jam, but during peak apple season I can't resist making this fresh fruit version. The filling has a bright, very apple-y flavor; you'll know you're getting your serving of fruit (and, er, pastry) for the morning.
This crostata is like a morning-friendly version of apple pie. A buttery crust made from lemon-inflected pasta frolla is filled with fresh apples spiced with cinnamon.