I came across this recipe in Ruth Reichl’s cookbook, My Kitchen Year. I’ve really enjoyed reading about her journey after Gourmet closed and how she moved on. A word of warning, I think her recipes assume that you have some knowledge of cooking. A novice may struggle a bit but the recipes I’ve tried so far have been very good. I adapted this from her recipe for Cranberry Crostata. I’m not sure how cranberries would be but I couldn’t find any this time of year, so I may try them when they show up in the grocery. What caught my eye was the cookie dough type crust. Not that I don’t like pie crust, but toasted pecans in a buttery crust sounded too yummy not to try. You should make this just for the crust. It’s like getting a buttery pecan cookie with each bite. This time year, any frozen fruit will work. I used cherries and added a little sugar and apricot jam. Just adapt the sugar and jam depending on how sweet the fruit is.
I didn’t even try to be perfect with the crust on top, I was going for a more rustic approach. However, the dough is very easy to work with and you could easily make it into perfectly even strips. If it gets to warm, just put it in the refrigerator for a few minutes. It’s much more forgiving than pie dough. This came out of the spring-form pan perfectly and cut into beautiful slices. I can’t wait for summer so I can try this with peaches and plums and fresh cherries. This is a great way to use up any frozen fruit you have left over in your freezer!
Adapted from My Kitchen YearPrint
Toasted Pecan Crostata
- Category: Dessert
- ½ cup pecans, toasted
- 12 tablespoons butter, room temp
- ½ cup sugar
- 1 egg
- salt, pinch
- 1 teaspoon vanilla
- 2 cups flour
- 1 ½ cups Cheeries, pitted, frozen or fresh
- ¼ cup apricot jam
- ½ cup sugar
- CRUST: Grind toasted pecans in a food processor until fine. With an electric mixer, beat butter and sugar until light and fluffy. Add egg, pecans, salt, vanilla and flour. Add in the zest of a lemon and mix well. Form into two discs, wrap in plastic and chill for at least 30 minutes.
- FRUIT: Place fruit with the jam and sugar in a small pan and cook for about 5 minutes. Set aside to cool. Use any type of berry even cranberries. Just adjust sugar according to the sweetness of the fruit.
- Roll out the dough into a 12 inch circle and press into a 9-inch springform pan, bringing the sides up about 1/2 inch. Spread the berry mixture onto the crust.
- Roll out remaining dough on a sheet of plastic wrap. Cut it into strips, leaving them on the plastic wrap. Slide plastic wrap onto a cookie sheet and place in the refrigerator for a few minutes. Remove from the refrigerator and form a lattice over the berries.
- Bake in pre-heated 375º oven for about 45 minutes, until top is golden brown. Let cool on wire rack for half an hour, then remove sides of pan.
- Adapted form Ruth Reichl My Kitchen Year