Something good for dessert tonight - a cherry crostada (or crostata, depending on where you are). It's a free-form tart with a fresh fruit filling. I use a basic butter pastry recipe, but with 1/4 cup of cornmeal in it. Makes for a great mouthfeel. Last week I made one with nectarines, peaches, and plums.
The plums made it really bright red:
This time it's six cups of pitted, halved sweet cherries. (The season is still going strong here.) My husband was kind enough to process the cherries, so all I have is the sweetening/thickening and the crust to do. I'm using a scant 1/2 cup sugar and 1T of tapioca flour and tossed the cherries in that. They sit and wait while the crust chills for an hour. The tart will take almost an hour to cook. One of the yummy things is brushing the crust with beaten egg then sprinkling coarse sugar (I have raw sugar from Maui) all over it. You get this great crunch in it. I've made this kind of thing before, but got a reinforcement a couple of months ago when I took a "summer fruit" class at Culinary Communion.
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