Apple and Plum Croustade (Croustade aux Pommes et Prunes)
Rustic is best when you are trying to make the most of your high-season fruit. Rolling up your sleeves and getting down to what suits the fruit — like a simple crust around lightly sweetened fruit — seems to be the call of the season for bakers who don’t want to mess with a good thing. This croustade is that dish, the one that keeps things easy. A classic French double layer pie, croustade is worth heating up your kitchen on a hot summer’s day and does not disappoint in its beautiful simplicity. The flaky crust holds the sweet-tart fruit and balances it perfectly with its sparkling sugar topping. You might also want to embrace the croustade’s rustic nature and simply serve it with a dollop of crème fraîche, but lightly sweetened whipped cream, crème anglaise or a scoop of speckled vanilla bean ice cream are also perfect additions. This French classic is a hit at any table, bien sûr. Lisa Donovan
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