Tell me there’s a dinner party with friends and I am there! That’s what inspired this strawberry and nectarine crostata. My friends were prepping the dinner, so count me in for a homemade baked dessert and vanilla frozen yogurt for topping. Are you drooling? I am.
Even though this is called a dessert, it’s actually very light and not very sinful. The strawberries protect your heart and are considered an anti-inflammatory. And did you know that one cup of fresh nectarines contains 214 mcg of beta-carotene? Nectarines also contain Vitamin C. Are you sold yet?
This dessert is literally just fresh fruit, some sugar and organic pie crust from Trader Joes. Done and done. You can whip one of these up for any occasion. It’s so easy. I’ll definitely be making more of these, with different fresh fruits, during the Spring and Summer.
Strawberry and Nectarine Crostata
Inspired by this recipe
- 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 pie crust 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 pie crust. 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.