Imagine you’re three years into owning and operating your dream bakery. Then imagine getting a call that Julia Child, the legend herself, wants you to appear on her show Baking with Julia. Back then, before Iron Chef, Anthony Bourdain and the Food Network, Baking with Julia was THE cooking show. It won both an Emmy and a James Beard Award.
That was Leslie in 1996. After the thrill and shock wore off came the inevitable question, What will I cook? It had to both look and taste great, for Julia Child didn’t mince words.
The Fresh Fruit Crostata, of course.
The lattice topped crostata is a rustic Italian fruit tart. It can be made with any fruit but is best with at least two kinds, one firm and one juicy. In the kitchen of Julia Child’s imposing Cambridge clapboard house (where the show was shot) Leslie used raspberries and figs. The crostata came out perfectly, and Julia Child loved it.
“That experience is one of the greatest memories of my life,” Leslie says. “All of the humor and wit and personal connection that you see from Julia Child on the show came across even more between takes. It was unbelievably stimulating and thrilling to be there.”
This summer, we will be showcasing the crostata in our cafes with nectarines and berries depending on what is fresh or in season. Look for Leslie’s favorite, the nectarine blueberry, or the runner up, nectarine raspberry, to make frequent appearances.
We make the buttery crust with a sesame almond dough. Hints of lemon zest and cinnamon add complexity to the fruit, and it gets a long, slow bake, which caramelizes the fruit sugars making it luscious and jammy at the edges.
In classic Macrina style, the crostata isn’t overly sweet. Serve it at room temperature, or even slightly warmed, with lightly sweetened whipped cream or ice cream.
Stop by a Macrina café this summer to try the crostata that Julia Child raved about.