It's finally summer stone fruit season again! And sun ripened nectarines, apricots, peaches, plums, pluots and/or cherries make the best topping for a summer fruit crostata, my favorite impromptu dessert of late.
I discovered this quick & easy crust recipe last summer {via Elizabeth Minchilli } and it's become the baking staple around here ever since, especially while traveling - e.g. there was a sweet cherry ricotta crostata in Umbria and Indian Summer fig & plum crostate in Anderson Valley. This time we were at the Russian River with a basket of California grown apricots …
