Need a simple dessert for a special dinner? This rustic Cherry and Almond Cream Crostata is easy, but unique enough to be the special finale to a lovely dinner.
So, inquiring minds want to know…what the heck is a ‘crostata’ anyway? And how is a crostata different from a pie, tart or galette for that matter?
So, if you really didn’t want to know, then skip the next couple of paragraphs and go straight to the good stuff. BUT…if you are the wee bit curious, then here’s the scoop.
A crostata is basically the same thing as a galette, just one (the crostata) originated in Italy while the other (galette) has its roots in France, is what I think of as a lazy person’s pie. And let me say right upfront, I am all in favor of ‘lazy people’s’ things.
It’s what you make when you have a bunch of apples or blueberries or cherries that need to be used up, and you can’t get a vision of an apple or blueberry or cherry pie out of your head but just don’t have the time (or gumption) to labor over a pie crust. It’s more of a free-form or rustic pie…with the filling being in the middle of the crust dough and then the sides of the crust dough just folded over to hold all the yumminess in place.
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In terms of how pies and tarts figure into this discussion, my friend Jenni has a great discussion about the difference between these two desserts over on her page. But in a nutshell, or should I say ‘pieshell’ ??(I really crack myself up sometimes!), a pie is typically all about the filling and less about the crust, but with tart…the filling and crust bear equal weight. Plus there’s the whole thing about pies having slanted sides and tarts have vertical sides…
So with that heavy discussion out of the way, let’s just dive into this Cherry and Almond Creme Crostata.
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If you like this post, I bet your cherry-loving self would love my recipe for Cherries in Spiced Port Wine.
Want to add Cherry and Almond Cream Crostata to your dessert repertoire? Then bookmark this page or pin in for your future reference.
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