Right now, the dishwasher needs emptying. My laundryclean, at leastremains piled, waiting to be put away. There are bills, unpaid. All the quotidian things that fill up one’s day. And, yet, I can’t bring myself to tend to them. I feel like writing.
I’m going to say that again: I feel like writing.
It’s been a long time.
What happened was this: first, I was busy just generally being busy. Somewhere along the line, I stopped cooking all that much. I stopped writing before then. After hours spent in front of a computer screen during the day, I couldn’t do it. Couldn’t do much of anything.
Or better stated, any idiot can face a crisisit’s day to day living that wears you out.*
They say it takes 30 days to establish a habit and almost no time to break it. So, no sooner than a friendan editor, no lesshad complimented my writing, it all but stopped. We don’t talk about these things.
In the same way we don’t talk about how adding just a hint of cinnamon makes chocolate, making it taste like a truer version of itself. Coffee will do the same. If you bake enough, you just know.
So, what happened was this: walking through the Union Square Greenmarket a few weeks ago, the scent of the stone fruit was overwhelming. Luscious, fragrant, the very essence of summer. And, suddenly for the first time in more than a month, I felt like getting out the kitchen scale. A small thing, really. Sort of, anyway. And, as luck would have it, owing to the generosity of a friend who, having heard me talk about wanting to make lavender ice cream had sent me some of the flowers, a recipe was born.
Did you know that adding just a hit of lavender to stone fruit will make the fruit the best version of itself? Truer, more floral.
Well, now you do.
Stone Fruit and Lavender Crostada
For the Pastry:
1 cup flour
3 TBS sugar
1/4 tsp salt
8 TBS butter (1 stick)
Zest of 1 lemon
1/4 tsp lavender
For the Filling:
1.5 lbs peaches, plums, apricots
juice of 1 lemon
1 TBS sugar
1 TBS flour
For the pastry:
Sift the flour and salt in a large bowl, adding in the sugar, lavender and lemon zest, stirring to combine. Using a pastry cutter, cut in the butter and the water until the dough is pebbly. Then, turn the dough out onto a well floured surface, rolling it into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for an hour. While the dough is chilling, make your filling and preheat your oven to 450 degrees Fahrenheit.
To assemble the filling:
Cut the peaches, apricots, and plums into wedges and place them in a bowl. Toss with the juice of a lemon, 1 TBS flour, and 1 TBS sugar. Set aside.
Assemble the crostada:
Roll the pastry out into a 10-11″ circle on a lightly floured surface, then transfer it onto a parchment lined baking sheet. Using a fork, piece the dough to allow air to escape. Place the fruit in the center of the dough, allowing for an inch border on all sides. Fold the border of the pastry over the fruit, pleating it to form an edge.
Bake 425 degrees Fahrenheit for 25 minutes. Cool to room temperature before serving.
*with thanks to Chekhov