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Strawberry and Nectarine Crostata 1 cup fresh strawberries, halved or quartered 1 cup fresh nectarines, peeled and sliced 1/4 cup evaporated cane juice sugar 1 tsp fresh lemon juice 1 organic piecrust round, thawed

Preheat oven to 400 degrees. Place the thawed pie crust on a baking sheet lined with parchment paper. Set aside. To make the fruity inside of the crostata: Place the strawberries, nectarines, sugar and lemon juice in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 15 to 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and allow to cool for a bit. Once the fruit filling is cooled, gently pour into the middle of the piecrust. Make sure to leave a 2-inch border at the perimeter. Gently fold the edges of the pastry up and over the filling, pleating as necessary, to form a round. Make sure to seal any cracks in the pastry. Bake for 30 minutes to until piecrust is golden brown. Remove from oven and place on a wire rack to cool. Enjoy warmed. I prefer my slice with a dallop of vanilla frozen yogurt on top!