An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Monday, June 1, 2009

Fruit Crostada

My mom turned me on to this very simple summer dessert that uses fresh fruit and not a whole lot else. It is fairly healthy, as far as desserts go, and you can use whatever you've got.

Fruit Crostada
1 refrigerated pie crust (the rolled kind, not in a pie plate)
2 cups of sliced or diced fruit - berries, peaches, plums, pears, apples or any combination
2 tbsp. of Minute tapioca (or cornstarch)
1 tbsp. + a sprinkling extra
1/2 tbsp. butter, cut into little pieces

Unroll the pie crust on a cookie sheet.
Toss fruit with the tapioca and a tablespoon of sugar
Spread fruit onto pie crust.
Fold edges up and over, leaving about a 3-4 inch opening in the middle.
Scatter the little pieces of butter over the top. Sprinkle with sugar.

Bake at 375 for about 20-25 minutes.

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