My trials with Dorie Greenspan’s sweet tart dough recipe continue. This time, I added pistachios to the dough for this raspberry and pistachio tart and it turned out amazing (even tough I over-baked it).
It would have been better to use more as I hoped to see some flakes here and there in the dough.
If this strawberry crisp recipe is not the easiest and most adaptable recipe I have seen so far, then I don’t know what is. If you think you have a quicker & tastier recipe, come forward. Otherwise, note this down.
The original recipe is called Strawberry & Rhubarb Crisp and it is from Kate Zuckerman’s wonderful book The Sweet Life: Desserts From Chanterelle. It became an instant favorite of mine. Why? For one, it is delicious. Two, it was very quick to prepare and required just a small bowl and a food processor – minimal clean-up is good! Three, once you get a hold of the streusel topping recipe, alternatives are endless. And four, it is the perfect make-ahead dessert, especially if you happen to live alone.
One of my most treasured kitchen tools is the Buddha cookie mold Ozlem bought for me from China Town in San Francisco.
It has been almost two years… On my first visit to San Francisco after my move to Turkey, Ozlem and I were shopping in China Town. We went into this tiny store, and I noticed this Buddha cookie mold instantly. She was kind enough to buy it for me.
