I'm back home in the good old USA! It was wonderful to spend so much time with my family in Sweden, but it's really nice being back home. And to sleep in my own bed. And cook in my own kitchen. I tried lots of new recipes in Sweden that I will adjust to American measurements. Many will end up on the blog in the future. While in Sweden, I had problems with my laptop and the access to Internet, so my blog entries got fewer and far in between. And unfortunately, it rained a lot. According to records, it hasn't rained this much since the beginning of the century. Hopefully, it'll turn around for tomorrow, when Swedes celebrate Midsummer. A day of eating and partying - a Smörgåsbord filled with yummy dishes like; Gravlax with dill-mustard sauce, pickled herrings, gilled meats, Janson's Potato Temptation. All washed down with a few snaps (vodka shots). I'll have to make my own versions of the food here at home!
This is a nice time of year to return to Massachusetts, with summer and vacation time around the corner. And with strawberry season just beginning, it makes it extra sweet. I love the amazing fresh produce arriving at the local farmer's markets right about now. Time gorge on lots of strawberries!
I bought several quarts at a local market and went home and made some strawberry jam and a pie. I have a great Rustic Apple Crostata recipe that I alter, according to whatever fruit and berry is in season. I love the homey look of this pie. It's super easy to make and the gluten-free pie crust is flaky and delicious. The fresh strawberries added just the right sweetness. This rustic tart is my contribution to Månadens Sötsak, a wonderful Swedish baking blog ~ www.sotsaker.com The theme for this month is Fresh (Friskt in Swedish). And what can be fresher than freshly picked strawberries! It's also my contribution to Pie Party 2012 on Facebook.
Rustic Strawberry Crostata
1 quart strawberries
4 tbsp sugar
1 tsp fresh lime juice
1/2 tsp ground cinnamon
pinch of kosher salt
2 tbsp butter, cut into bits
2 tbsp heavy cream, to brush crust
1 tbsp sugar, to sprinkle on crust
Recipe for Pate Sucree (crust) follows
Preheat the oven to 350 degrees.
Cut the strawberries into small pieces and place in a large mixing bowl. Add the sugar, lime juice, cinnamon and salt and toss to coat well. Set aside to let the flavors blend for 10 minutes.
On a well floured (gluten-free brown rice flour works well here) parchment paper, roll the dough out into a 15-inch circle.
Transfer the dough and parchment paper to a baking sheet. Mound the strawberries in the center of the dough, making sure to leave a 2-inch border.
Dot the berries with the 2 tablespoons of butter and fold the dough border up around the strawberries. (The border won’t cover the strawberries.) Brush the dough with the heavy cream and sprinkle with the 1 tablespoon of sugar.
Place the baking sheet in the bottom third of the oven for 30 minutes. After 30 minutes, move the baking sheet to the top third of the oven for an additional 30-40 minutes, until the crust is golden. Remove and let cool for 15 minutes before serving. Drip some of the strawberry juice, that may have seeped out around the pie, back onto the strawberries. Serve warm or at room temperature with a dollop of ice-cream or whipped cream.
Make the crust - Pate Sucree:
3/4 cup brown rice flour
1/4 cup potato starch
1/4 cup sweet rice flour
4 tbsp sugar
1 tsp xantham gum
1/2 tsp kosher salt
10 tbsp butter, chilled and cut into bits
2-3 tbsp ice water
Put the flours, sugar, xantham gum, and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the food processor running, add the ice water 1 tablespoon at a time until a dough just begins to form. Turn out onto a floured surface and pat into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Dig in and enjoy!