Friday, October 7, 2016

Pluot Crostada (Galette) and Getting Our Fall On

As you know by now I love, love, love the fall.  We had fog this morning and icy, crunchy grass in the yard.  I read that it is already snowing in the mountains, which means it won't be long until it's down on us.

Until then, we are taking advantage of the autumn days and nights.  Most enjoyably, having fun with doing the "color change out" from spring to fall, as you may have read in my curtain debacle, that I posted earlier about.

Loving my new "clearance" autumn dining room curtains!

Front porch area all ready to go!

Another favorite of fall is Pluot season!!  These little fruits are so awesome and versatile, I have the best time experimenting with them.  This dessert is over-the-top delicious and easy!  Literally melts in your, so good...I can't say enough about it.  I also can't wait to try more takes on them this weekend...stay tuned!

Pluot Crostada

Premade pie crust (1) sheet
4 medium size Pluots, sliced
3 Tbl flour
3 Tbl sugar
pinch of salt
juice of 1 lime
raw sugar for sprinkling
1 egg yolk

Preheat oven to 350 degrees.

Line baking sheet with parchment paper and roll out pie crust on paper.

In a bowl, mix together the sliced pluots, flour, sugar, salt and lime juice.  Pile onto the center of the pie crust.

Fold the edges of the crust over the edge of the pile of fruit.  Whisk the egg yolk with 1-2 Tablespoons of water to make an egg wash and brush the folded edges of the crust.  Sprinkle the whole crostada with the raw sugar.

Bake for 45-50 minutes until crust is flaky and golden brown.

Serve warm with vanilla ice cream or fresh whipped cream.

One Year Ago: BLT Macaroni Salad
Two Years Ago: Slow Cooker Sauerbraten
Three Years Ago: Greek Salsa Chicken

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