“Simple, rustic and delicious, this is a kind of sweet pizza whose base is smeared with a fifty-fifty ratio of crème pâtissière and fresh ricotta, then topped with whatever fresh fruit is in season — raspberries and blackberries as you see here, or sliced fresh peaches in the photo overleaf, or pears in winter… it’s all about what’s available.”
Recipe from All Things Sweet (Murdoch Books, $55)

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