When fruit is at peak season, a crostata is a perfect dessert to showcase it. Basically a rustic tart or pie, it requires none of the tedious crimping or lattice work for its crust. Just roll out dough, pile fresh fruit in the center and then fold the edges around fruit. This recipe utilizes the slicer/shredder attachment and the plastic whipping bowl. We love being able to grate frozen butter and gently whisk it into dry ingredients for flaky crostata, pie or biscuits.
Nothing tells you spring is here more than rhubarb, berries and fresh peas beginning to show up at the farmer’s markets and grocery stores. While tart rhubarb is almost always paired with strawberries, this pie goes a different way with blackberries and a slightly sweet crust flavored with fresh lemon zest and limoncello.
This month is all about the citrus juicer, and that makes me pretty happy. I love using citrus in baking because it adds an often needed balance to all the sugar and butter that go along with making desserts. This pie is a bit of a spin-off from a key lime pie. I love key lime pie, but have you ever juiced enough of those tiny limes to make several pies? I have. I made key lime pie for 40 people once and it took forever to get enough fresh juice out of those little suckers. So I decided to create a pie using regular limes (which are more acidic than key limes) and add in some coconut to balance that extra tartness.