A classic Italian dessert!
Many years ago, I had a small piece of a fig crostata, that
had been prepared in Italy, by a sister, and sent with relatives, to her
brother in the U.S.
I have been enamored with this simple Italian treat ever since!
Fig is my favorite, it is so classic, and it is something you could not find in any bakery,
only homemade. I have also made the crostata with other fillings and jams.
Apricot, raspberry, cherry and currant all also very good
substitutes for the fig. A thick filling or jam is what is needed,
something that will not create juice or liquid when baked.
Using a tart pan with a removable, allows you to then showcase the tart
on a cake plate, and easily cut beautiful slices.
It lasts for days at room temperature, if you can resist not eating all of it.
Invite a friend over for coffee or tea, and then sit back and enjoy!
Many years ago, I had a small piece of a fig crostata, that
had been prepared in Italy, by a sister, and sent with relatives, to her
brother in the U.S.
I have been enamored with this simple Italian treat ever since!
Fig is my favorite, it is so classic, and it is something you could not find in any bakery,
only homemade. I have also made the crostata with other fillings and jams.
Apricot, raspberry, cherry and currant all also very good
substitutes for the fig. A thick filling or jam is what is needed,
something that will not create juice or liquid when baked.
Using a tart pan with a removable, allows you to then showcase the tart
on a cake plate, and easily cut beautiful slices.
It lasts for days at room temperature, if you can resist not eating all of it.
Invite a friend over for coffee or tea, and then sit back and enjoy!
As Always,
ENJOY!
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