Easy Dinner Party Dessert Made With Store-Bought Pie Dough: Crostatas | Eater
"One of Hawaii’s most celebrated modern restaurants where Eater Young Gun pastry chef Mimi Mendoza crafts refined, fruit-forward desserts that showcase seasonal local produce. Her approach is unfussy and elegant: ripe fruits (she currently favors Concord grapes and relies on Fuji apples for year-round consistency) are often layered over a simple homemade almond cream and finished with techniques like rolling the dough in sugar, brushing the crust with egg wash, sprinkling sugar before baking, adding citrus zest, or topping with homemade streusel for texture. The kitchen prefers light, textural dessert-wine pairings (such as Brachetto d’Asti or Moscato d’Asti) to complement fruit desserts without overpowering them." - Morgan Goldberg
