Monday, August 16, 2010

August and September bring a bounty of special fruits to the northwest. The crostata - or rustic fruit tarts - as many call them can be made with any mix of seasonal fruits. They are easy, beautiful and showcase the fruit perfectly. We followed the recipes in one of our favorite cookbooks, Leslie Mackie's Macrina Bakery and Cafe Cookbook. Montana is blessed in late July, August and September with Flathead cherries and huckleberries, both worth savoring and sharing in jams, jellies, syrups and pies. The Apple- Bing Cherry Galette in the Macrina Cookbook was perfect for the Montana wedding celebration. Congratulations Heather and Sam!

Jeff''s Butter Pie Crust (makes two 9" tarts)
1 1/2 cups whole wheat pastry flour
1 cup unbleached all purpose flour
1 tsp salt
2 T sugar
8 T chilled unsalted butter
8 T chilled shortening
8 T ice water

Whisk flours and salt together. Cut shortening and butter into flour using a pastry cutter.
Add ice water, as needed until dough ball begins to form. Knead together lightly. Flatten into a 5" round disk - and refrigerate for 30 minutes or longer. When ready to use, roll out into a 13" circle. Transfer dough to a sheet plan lined with parchment. Spoon prepared filling into middle of the dough leaving a 2" border all around. Brush the border with egg wash and pleat the edges up over the filling, leaving the center of the galette open. Brush with egg wash as you pleat up, to help keep the pleats together. Sprinkle with course raw sugar. Bake at 400 degree for 12 minutes, reduce heat to 350 and continue baking for about 35 minutes. Crust should be a deep golden brown and the filling bubbling and thick. Cool for 2-3 hours before serving.

Apple - Cherry Galette (makes 1 9" tart)
4 Granny Smith apples
1/2 T freshly squeezed lemon juice
3/4 cup granulated sugar
3 T unbleached all purpose flour
1/2 T cinnamon
2 T unsalted butter, cut into small pieces
2 cups Bing cherries, stemmed and pitted
1 T pure vanilla extract

Peel and core apples and cut into 1/2 inch slices. Toss with lemon juice. Sift sugar, flour and cinnamon together and toss over the apples and until they are evenly coated. Spread apples into a single layer baking sheet, dot with butter and roast for 15 minutes @375. Cool.
Combine cooled apples with the cherries.

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