Apparently today is National Apricot Day. While we’re not sure why a summertime stone fruit is celebrated in the middle of winter, we nevertheless accepted the challenge and created this Apricot and Pistachio Galette with dried apricots. With an orange flavored crust and a creamy cheesecake-like pistachio layer beneath the vanilla syrup soaked apricots, it is a delicious way to celebrate a random day in January.
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.