It was pretty, it was good, it was gone by the end of the day I baked it.
In this crostata, I celebrate the change of seasons: the filling includes plum preserves I made in early summer and apples from the new crop. The recipe is attached to the current edition of my column on The Weiser Kitchen.
This is my contribution to edition #100 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Cinzia herself.
The photos were shot in color and then converted to black and white (Lightroom preset B&W Look 1).
This post contains the gallery of images contributed to the event.
On this page, you can find out who is hosting the current and future editions of the event.