Sometimes, images can make me catch my breath.
Yesterday, when I opened Baker Beth's e-mail with the November
Cookie O' The Month, the image above was what greeted me.
Breath catching time.
Who does not want to live in it's goodness?
No need to even think about your answer, because I have already
taken up residence and we are very happy together.
It's cozy and tasty.
If you'll excuse me, I have to get back to my little little corner of the crostata.
FROM BAKER BETH:
There is no magic here.
No inventive combination of ingredients, no fanciful presentation.
Just a basic, miniaturized, based on one of Angelo's favorite things:
On his web site, he writes: "Put them in a pie with a buttery crust and I'm done."
All righty, then. In the spirit of cookie-but-not-a-cookie, I made mini crostatas. Just a bit of buttery dough (this crust, I have to tell you, is ridiculous in its buttery flakiness), just a bit of chopped dark cherries, just a light brushing of milk, and just a light sprinkling of turbinado sugar.
Not pie, per se, but the gist of pie. In a nearly bite-size form. And not very sweet, so you might want to serve these alongside really fine vanilla ice cream. (Or you could add a bit of sugar to the dough.) Enjoy the run-up to the holidays!
Cookie-size Cherry Crostatas (
1 1/4 cups all-purpose flour
1/4 teaspoon salt
10 tablespoons unsalted butter, preferably a high-fat, European-style butter like Plugra, chilled and cut into 1/2-inch pieces
2 to 5 tablespoons ice water
In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. Loosely form dough into small balls, about the size of a small walnut, then flatten into discs about the size of a quarter and about a half-inch thick. (Beth Note: Do not handle the dough more than necessary; the less you handle it, the flakier the end result will be.) Place on parchment on a dinner plate, then cover with plastic wrap and chill at least half an hour.
Thaw a 12-ounce bag of frozen, unsweetened dark cherries in the refrigerator for a few hours or over night. Empty the bag into a bowl and use kitchen shears to snip them into quarters (or smaller if the cherries are large). Drain juice (Beth Note: I think the juice would be tasty topped off with some Champagne) and mix the chopped cherries with 3/4 tablespoon of cornstarch.
On a floured surface with a floured rolling pin, roll the discs into rough circles, about three inches in diameter. Place discs on a parchment-lined baking sheet, place a heaping teaspoon of filling in the middle of each circle, and fold the dough up around the filling, pleating as you go, leaving a bit of the filling exposed. Press on the pleats to seal. Brush the dough with a bit of milk and then sprinkle with turbinado sugar. Bake in a preheated 425ºF oven for 15-20 minutes until golden brown. Remove baking sheet from oven, let crostatas cool for a few minutes, and then transfer to a wire rack to cool completely.
Yield: About 20