Happy Valentines Day!

My mom posted this great picture on Facebook that I wanted to share with you in the spirit of the holiday-- it's my Oma and Opa's amazingly beautiful wedding photo. Yesterday would have been their 69th wedding anniversary-- one day shy of Valentines Day. They were best friends and truly in love for over 55 years before he passed away; a great example for newlyweds like myself to look to on Valentines Day and every day.

For this Valentines Day, Alex and I are trying to be more financially responsible. How boring! We aren't giving each other gifts this year, but we do have a special dinner date planned at Davanti Enoteca in Little Italy-- I've heard great things about this place!

Although I am not buying my husband a gift this year, I still want to do something special for him. He has quite the sweet tooth and I try not to make desserts "just because," but since Valentine's Day is a special occasion I might make something like this Red Velvet Puppy Chow or these Dark Chocolate Raspberry Bread Puddings.  If you'd like to make a last minute treat for your valentine, I wanted to share a super easy and delicious recipe that you can whip up in a matter of minutes tonight.

Have a wonderful day!

 

Shortcut Fresh Berry Crostata

Ingredients:

• 1 refrigerated prepared pie crust
• 6 oz. fresh raspberries
• 6 oz. fresh blackberries (or you can sub in more raspberries or blueberries if you can't find blackberries at this time of year)
• 1 Tbs. lemon juice
• 1 tsp. lemon zest
• 1 Tbs. all purpose flour
• 1/4 cup granulated sugar
• Pinch of salt
• 1 egg
• Granulated sugar
• Vanilla ice cream or frozen yogurt, for serving

Preheat oven to 425 degrees.

Gently unroll the pie crust on to a baking dish or baking sheet (one with edges in case the liquid bubbles over).

In a large bowl, add raspberries and next 6 ingredients through salt. Gently stir until ingredients are combined.  Pour raspberry mixture over the center of the pie crust, leaving at least about a 2 inch border. Fold one side of the dough up and over the berry mixture and continue folding the dough up, overlapping over the edge of the last fold, all the way around the pastry.

Crack the egg into a small bowl, add 1 Tbs. water, and whisk well to combine. Using a pastry brush, paint egg wash all over the top of the pastry crust. Sprinkle with granulated sugar and bake for 15-20 minutes or until crust is golden brown.

Cool slightly, cut into slices, and serve with vanilla ice cream or frozen yogurt.